How Traditional French Camembert Is Made | Regional Eats
Sweet and creamy, Camembert holds a special place in the heart of cheese lovers. The iconic cheese originated in the northern French region of Normandy, where it has been made for centuries. Today, France makes 360 million wheels of Camembert each year. We visited Le 5 Frères, a family-run farm in the village of Bermonville that makes Camembert following the traditional recipe using raw milk and ladles it into molds by hand.
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How Traditional French Camembert Is Made | Regional Eats
How Brie De Meaux Cheese Is Made In France | Regional Eats
Insider's Claudia Romeo traveled to Seine-et-Marne, France to visit Ferme des 30 Arpents. The farm is one of seven farms making raw-milk Brie de Meaux cheese, and the only one that makes it fermier, which means that the cheese is made by hand solely with milk produced by the 250 cows at the farm. Every day, Ferme des 30 Arpents will make about 300 wheels of Brie de Meaux from its herd's milk.
Editor's note: This footage was filmed on February 14, 2020. At present, Ferme des 30 Arpents has implemented preventive measures to ensure everyone's safety and has adopted the health regulations in force for its production of farmhouse cheeses.
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How Brie De Meaux Cheese Is Made In France | Regional Eats
How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
We have traveled all over the globe to see how 20 famous regional cheeses are made.
From Mozzarella to Stilton — Emmentaler to Brie. Sit back and enjoy as we meet the artisans, learn the processes, and eat some of the best cheeses in the world.
Our first stop is the Netherlands to see how Gouda is made.
0:00 Intro
0:32 Gouda
9:52 Mozzarella
19:08 Swiss Emmentaler
26:54 Brie
38:20 Stilton
47:13 Cheese curds
56:10 Italian Gorgonzola cheese
1:04:58 Manchego cheese
1:13:47 Parmigiano Reggiano
1:23:35 Cornish Yarg cheese
1:31:33 Feta cheese
1:37:25 Gruyère cheese
1:43:59 Camembert cheese
1:51:45 Ricotta cheese
2:00:41 Caciocavallo
2:10:58 Stinking Bishop
2:19:43 Burrata cheese
2:31:25 Cheddar cheese
2:39:15 São Jorge cheese
2:45:50 Red Leicester
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How Clotted Cream Is Made In England | Regional Eats | Food Insider
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How English Black Ham Is Made Using A 200-Year-Old Recipe | Regional Eats | Food Insider
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How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
How Italian Gorgonzola Cheese Is Made | Regional Eats | Food Insider
The Gorgonzola industry is worth over $800 million. Almost 5 million wheels are produced each year and production is confined to the Italian regions of Piedmont and Lombardy. There are only 29 dairies in the world certified to produce this cheese. We visited Caseificio Si Invernizzi in Trecate, Piedmont, Italy, where between 450 and 500 Gorgonzola wheels are made every day.
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How Italian Gorgonzola Cheese Is Made | Regional Eats | Food Insider
Regional Eats Season 3 Marathon | Insider Food
2020 might not have been the best year to travel, so what better way to explore the world virtually than learning all about regional foods and how they are made? Here's a compilation of 14 regional eats and 14 incredible food producers we met with this year.
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How Jellied Eels Are Made In East London | Regional Eats
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How Grannies Make Fresh Pasta In The Streets Of Bari, Italy | Regional Eats
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Regional Eats Season 3 Marathon | Insider Food
How Traditional Spanish Chorizo Is Made | Regional Eats
Like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually became the chorizo that we know today. We traveled to the region of Andalusia to see how chorizo Ibérico is made, which is finest variety, made from a special breed of pigs.
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How Traditional Spanish Chorizo Is Made | Regional Eats
How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food
Every year, 650 million kilos of Gouda cheese is produced in the Netherlands. Most of it is produced industrially, using pasteurized milk, but there are 280 farmers across the country still making raw-milk boerenkaas, or farmer's cheese. And there are only two farms that take their cheese to the next level, making Boeren Goudse Oplegkaas, or aged artisanal Gouda, a special type of raw-milk farmhouse cheese that must weigh at least 20 kilograms, must age at least two years, and can be made only in the summer with cattle grazing in the Green Heart region, between the cities of Amsterdam, Rotterdam, and Utrecht.
We met with cheesemaker Marije Van der Poel, who lives on an island in the village of Rijpwetering in South Holland with her husband, Hugo, and their three children and makes 15 wheels of aged artisanal Gouda every day at the back of their house.
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How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food
How One Of Italy's Rarest, Most Expensive Cheeses Is Made | Regional Eats
Caciocavallo cheese is one of the most popular cheeses in Italy and is famous for its signature elongated shape. In the caciocavallo family, there is one kind that is so rare that at times it can be even more expensive than the finest of Parmesans: caciocavallo Podolico. This special type of caciocavallo is made with the raw milk of Podolica cattle, a rare breed of cattle confined to a few areas where water is scarce and survival is difficult. One of these is the Gargano, a peninsula whose close proximity to the sea gives Podolica cows’ milk a rich, earthy flavor. This milk,in combination with how the cheese is aged, lends a salty, sharp, almost spicy flavor to the finished product. Virginio Frumenzio, a full-time livestock breeder and part-time cheesemaker, shares the story of this incredible cheese with us.
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How One Of Italy's Rarest, Most Expensive Cheeses Is Made
How 16 Traditional British Foods Are Made | Regional Eats | Insider Food
We have traveled across the UK to see how 16 classic regional foods are made.
From Cornish pasties to Worcestershire sauce, sit back and enjoy as we meet the artisans, learn the processes, and eat some of the best foods in England.
Our first stop is London, to see how Jellied Eel is made
00:00 - Intro
00:27 - Jellied Eels
10:36 - Cornish Pasties
18:42 - Clotted Cream
25:32 - Black Ham
32:47 - Black Pudding
44:05 - Cheddar Cheese
51:54 - Haggis
01:04:00 - Cornish Cheese
01:11:58 - Cumberland Sausages
01:22:38 - Bacon
01:32:04 - Stinking Bishop
01:40:49 - Worcestershire Sauce
01:47:53 - Stilton Cheese
01:56:49 - Crumpets
02:04:46 - Red Leicester
02:10:36 - Scottish Oysters
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How 16 Classic Foods Are Made In The UK | Regional Eats | Insider Food
How Authentic Feta Cheese Is Made In Greece | Regional Eats
Feta is made with a combination of sheep's and goat's milk, which gives it that creaminess and an extra kick compared to cow's milk cheeses. But depending on where you are in Greece, you'll get a different tasting feta, from soft and buttery to hard and tangy. It's all down to the combination of the two milks and how much of each you use. We visited Messini Cheesemaking in the Peloponnese to find out all the secrets behind the making of feta cheese.
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Editor's Note: In the video we wrongly refer to rennet as coming from milk. Rennet is an enzyme produced in the stomach of ruminant mammals. The feta in the video is made from cow and goat rennet.
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How Authentic Feta Cheese Is Made In Greece | Regional Eats
How Traditional French Butter Is Made In Brittany | Regional Eats
Insider's Claudia Romeo traveled to Brittany, France to meet with Jean-Yves Bordier, a butter artisan who brought back to France the 19th-century technique of malaxage, using a big wooden wheel to knead the butter. To Jean-Yves, the malaxage is a more romantic way to make butter. At his workshop, everything is churned, kneaded, and shaped by hand.
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How Traditional French Butter Is Made In Brittany | Regional Eats
How 350 Tons Of Traditional French Butter Is Made Every Year | Big Batches | Insider Food
At Maison Bordier in Saint Malo, France, 350 tons of butter are churned, kneaded, and shaped by hand every year. On an average day, the butter workshop shapes around 20,000 mini butters and makes 300 to 400 customized butters for restaurants.
We visited its workshop to see how it makes these butters in such big batches.
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How 350 Tons Of Traditional French Butter Is Made Every Year
How Authentic Croissants Are Made In France | Regional Eats | Food Insider
Be it summer or winter, there is nothing that warms your heart more than a freshly baked croissant. But achieving these flaky, crunchy layers just can't be done overnight; it takes days of preparation and butter — lots of butter. We visit Frédéric Roy in his bakery in Nice, on the French Riviera, where he shows us how true artisanal croissants are made.
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How Authentic Croissants Are Made In France | Regional Eats | Food Insider
How French Baguettes Are Made In Paris | Regional Eats | Insider Food
In this episode, baker Mahmoud M’seddi welcomes us into his bakery in Paris’ 14th district where his award-winning baguettes come to life. Making a baguette is complex and time-consuming process that requires a lot of dedication, skill, expertise, but most of all patience. In 2018, Mahmoud was awarded the Grand Prix de la Baguette by the city of Paris.
Editor's Note: This footage was filmed on February 12, 2020.
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How French Baguettes Are Made In Paris | Regional Eats | Insider Food
How The Best French Butter Is Made
This is how the best butter in France is made. Artisans at Le Beurre Bordier hand-shape butter in front of you.
Jean-Yves Bordier started the butter creamery in 1985. The butter is expertly churned, kneaded, and salted.
To shape it, butter pounders use two mallets. They massage the butter into perfect rectangles or special shapes for specific restaurants.
Footage via Paris chez Sharon: Caroline Mignot, Table à découvert:
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How The Best French Butter Is Made
How Traditional Italian Gelato Is Made | Regional Eats
In the small Italian town of Ruvo di Puglia, siblings Giuliana and Vincenzo Paparella carry on a 180-year-old family tradition making gelato from only three ingredients: milk, sugar, and eggs. It all started in 1840 when Uncle Luigi brought the art of gelato making from the royal courts of Naples to his hometown, Ruvo, and gave it a home. Fast-forward four generations, and the original 1840 recipe, the King's Cream, has been joined by seven other flavors: pistachio, almond, chocolate, quince, nougat, gianduia, and hazelnut. Behind each and every one of them, the two siblings will transform every ingredient but sugar, from crushing cocoa beans to sourcing vanilla pods from Mexico. We follow Giuliana while she shows us the preparation behind the almond flavor.
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How Traditional Italian Gelato Is Made | Regional Eats
How Traditional Panettone Is Made In Italy | Regional Eats
Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. It gives a panettone a tangy flavor and just the perfect texture. But it’s not an easy yeast to work with: you need time and patience to master it. In Milan, the birthplace of panettone, lievito madre is the one and only yeast bakers are allowed to use. We visited Pavé, a local bakery, to find out what else makes Milanese panettone so special.
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How One Of Portugal’s Rarest Cheeses Is Made On A Remote Volcanic Island | Regional Eats
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How Traditional Panettone Is Made In Italy | Regional Eats
What a typical French person eats in a day!
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider