'Cheese On Wheels' .. Tour de France... Day 1 & 2
....Training at Ferme des Ages Caprine Centre....
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France '02
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Go to Day 3 & 4
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After our long flight and longer drive
we arrive for lunch.. at suppertime..
now we know we are in France
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...following which we begin the tour of our first goat farm
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... and now the cheese... the reason we have come all this way
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the cheese is still made in the simple, traditional, yet efficient way
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Ali knows much about each of the farms we visit
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and we find that each cheesemaker
has their own little secrets
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Day2.. starts bright and early
as we don our bubble suits for Training at Ferme des Ages Caprine Centre
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Ricki and Denise.. quite intent on discovering the facts
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The goats milk from the farm has been set and ready to be formed
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the transfer is done into ganged
pyramid molds with no cutting
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the molds are then topped up
and the bases smoothed flat
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'Dr' Ali and associate
examining the drained pyramids
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1 ... 2....3... 4.......
that's a lot of cheese
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salting is done during the draining process in the same room as the make
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They are then taken to the aging room where the final coat
and flavor will develop
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once the process is complete
they receive their final 'AOC' label
and are ready for sale
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Nothing escapes the scrutiny
of our little group
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Ali makes sure we understand the french translation
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France '02
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Go to Day 3 & 4
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