Documentaries That Explore the World of Cheese Making
Unveiling Artisanal Techniques and Traditions
The world of cheese making is rich with artisanal techniques and cherished traditions that span across cultures and time periods. Documentaries exploring this subject offer viewers an in-depth look at the craftsmanship and passion that go into producing some of the finest cheeses. These films give audiences a unique perspective on how artisan cheesemakers blend heritage with innovation to create masterpieces.
For enthusiasts and newcomers alike, these documentaries provide a fascinating insight into the diverse methods and philosophies behind cheese production. They highlight the dedication to sustainability, the preservation of historical practices, and the creative evolution within the industry. Through captivating storytelling and expert interviews, viewers gain a deeper appreciation for the intricate world of artisanal cheese making.
1) Cheese Nun: The Life and Legacy of Sister Noella Marcellino
Sister Noella Marcellino, often referred to as The Cheese Nun, is renowned for her contributions to artisanal cheesemaking. Her journey began in 1977 at the Abbey of Regina Laudis in Connecticut, where she started mastering the craft.
Sister Noella's expertise extends beyond the convent. She embarked on a 20,000-mile odyssey through remote cheesemaking regions in France. This journey turned her into a champion for artisanal cheesemakers on both sides of the Atlantic.
Her work primarily focuses on traditional, raw-milk cheeses. She has been a notable advocate for centuries-old methods, earning her international recognition in the cheese community.
The documentary "The Cheese Nun" (2006) chronicles her fascinating journey and contributions.
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2) The Cheese Trap: Breaking the Surprising Addiction that's Transforming your Life by Neal D. Barnard
Neal D. Barnard's book, "The Cheese Trap: Breaking the Surprising Addiction that's Transforming your Life," explores the addictive nature of cheese and its impact on health.
Barnard highlights how cheese, while often marketed as a health food, is high in calories, fat, and cholesterol. He presents scientific evidence showing that these elements can contribute to weight gain and various health issues.
The book also provides strategies to break free from cheese addiction, offering alternative recipes to replace cheese-heavy dishes. These recipes aim to help readers lose weight, boost energy, and improve health.
Barnard utilizes his expertise as a physician to demonstrate how making dietary changes, specifically reducing or eliminating cheese, can lead to significant health benefits.
For more information, readers can refer to the book's page on Wikipedia.
3) The Art of Cheese Making: Unlocking the Secrets of Cheese Craftsmanship
Shaping, pressing, and salting are crucial steps in cheese making. Each element contributes to the final form and flavor. Curds are placed in molds of various shapes, from simple wheels to intricate regional patterns.
Pressing applies pressure to the curds, removing whey and aiding the formation of the cheese's structure. This process is key in creating the desired texture of the cheese.
The salting stage is pivotal as it not only enhances flavor but also aids in preservation. Salting can be done dry or in brine, depending on the cheese variety.
Learning about the history and stories behind each cheese adds depth to the craft. For instance, brick cheese was invented in Wisconsin in 1877 and has distinct characteristics due to its washed rind and strong aroma. More on brick cheese.
Cheesemaking also involves aging, which develops complex flavors. Aging can range from a few days to several years, depending on the type of cheese being produced.
The artistry lies in meticulous practices, knowledge of tradition, and the science behind each step, combined to create unique and flavorful cheeses across the world.
4) Cheese: A Love Story with Afrim Pristine
"Cheese: A Love Story" (2021) is a documentary series that features Afrim Pristine. Pristine is known as the world's youngest Cheese Master.
The series takes viewers on a global journey to explore the intricacies of cheese making.
Afrim Pristine's passion for cheese is evident throughout the series. He explores different regions to uncover traditional cheese-making techniques and meet local experts. The documentary showcases how different cultures approach the art of cheese making.
From Europe to North America, Pristine delves into the history and processes behind various cheese varieties. Each episode highlights the diversity and richness of cheese traditions around the world. The series captures the dedication and skill involved in artisanal cheese making.
In Italy, Pristine learns about the time-honored methods of making Parmigiano-Reggiano. In France, he explores the caves where Roquefort is aged. These visits provide insights into the cultural significance and meticulous craft of cheese production.
"Cheese: A Love Story" also emphasizes the modern innovations in cheese making. It balances tradition with contemporary practices, showing how cheese continues to evolve.
This series is available for streaming on platforms like Hulu and Prime Video.
5) Kingdom of Cheese: An Italian Journey
Italy, a country with a rich cheese-making heritage, offers a fascinating journey through its various regions and their unique cheese traditions.
In Emilia-Romagna, the heart of Parmesan production, visitors can witness the meticulous process of crafting this renowned cheese. From the early morning milk collection to the aging in vast storerooms, every step is steeped in tradition. Learn more about Parmesan.
Traveling to Lombardy brings the opportunity to explore the origins of Gorgonzola. This blue cheese, known for its creamy texture and robust flavor, is aged in cool, damp cellars. Artisans carefully tend to each wheel, ensuring its distinctive blue veining. Learn more about Gorgonzola.
In the mountainous region of Piemonte, the process of making Castelmagno is a time-honored tradition. This semi-hard cheese, often aged for months, develops a complex flavor profile. The intricate steps involved in its production highlight the dedication of Italian cheesemakers. Learn more about Castelmagno.
Further south, in Lazio, fresh Pecorino Romano is a staple. Made from sheep's milk, this salty cheese is essential in many traditional Italian dishes. The ancient techniques used to produce it are passed down through generations. Learn more about Pecorino Romano.
In Sardinia, the unique Fiore Sardo showcases the island's cheese-making skills. This smoked sheep's milk cheese has a distinct flavor, shaped by the island's climate and traditional methods. Learn more about Fiore Sardo.
6) Handmade: Authentic Cheese Making Techniques From Around The World
Artisanal cheese making embraces traditional methods that have been passed down through generations. These techniques reflect the unique characteristics of each region's climate, culture, and ingredients.
In France, cheesemakers rely on age-old practices to produce varieties like Roquefort and Brie. The process involves specific molds and aging conditions that enhance flavor and texture. Learn more (2024).
Italy is renowned for its Parmigiano-Reggiano, where cheesemakers follow strict regulations. The cheese is made from raw cow's milk and aged for a minimum of 12 months. This meticulous process ensures its rich and complex taste. Learn more (2024).
In the Swiss Alps, Emmental cheese is crafted in copper vats. The region's pristine conditions and quality milk contribute to its characteristic holes and nutty flavor. Each wheel of cheese is aged for at least four months. Learn more (2024).
Spain's Manchego cheese is made using Manchega sheep's milk. Traditional wooden molds give the cheese its distinctive basket-weave pattern. The cheese is typically aged between 60 days and two years. Learn more (2024).
These techniques illustrate the diversity and dedication involved in handmade cheese production globally. Each cheese tells a story of its region, culture, and the artisans who bring these traditions to life.
7) Cheddar: The Story of America's Most Iconic Cheese
Cheddar cheese holds a special place in American culinary history. Originating from the English village of Cheddar in the 12th century, the cheese made its way to North America with early settlers.
American cheddar evolved from small-scale farmhouse production to large-scale industrial manufacturing. Early artisans crafted it by hand, ensuring each wheel had a unique flavor and texture.
The industrial revolution transformed cheddar production. Factories began creating mass-produced, uniform blocks of cheddar. The convenience of these factory-made cheeses led to increased consumption, but sometimes at the expense of flavor and quality.
A notable aspect is the "filled milk cheese" scandal. To cut costs, some producers replaced butterfat with vegetable oil, damaging the cheese's reputation and hurting exports to England.
In recent decades, there has been a resurgence in artisanal cheddar. Small cheesemakers emphasize quality and traditional methods, producing cheddars that rival their European counterparts.
The history and evolution of cheddar highlight the dynamic relationship between tradition and innovation in American cheesemaking. Those interested in exploring the rich narrative of cheddar can visit this Wikipedia page.
8) Fermenting Dreams: The Cheese Makers of France
The cheese makers of France are renowned for their dedication to traditional methods and regional authenticity.
In the Alsace and Lorraine regions, Munster cheese stands out. This bold cheese is known for its strong aroma and creamy texture.
French cheese fermentation brings the expertise of more than 1,000 varieties, each with unique flavors.
Fermentation requires precise conditions. For example, maintaining milk at specific temperatures ensures the desired texture and taste.
Regional competitions such as the Concours National des Fromages highlight the skills and passion of French artisans.
For more information on this topic, visit French Cheese Fermentation Series (2020).
9) Artisan Cheese Making in Rural England
In the picturesque countryside of Suffolk, Fen Farm stands out as a beacon of traditional and artisanal cheese making. Jonny Crickmore's handmade Brie, reminiscent of the French Brie de Meaux, showcases the farm's dedication to craftsmanship and quality.
Yorkshire, another region renowned for its cheesemaking, is witnessing a revival of old traditions. Small-scale artisan shops are springing up across the area, each contributing to a rich, diverse cheese culture.
The annual Yorkshire Dales Cheese Festival, hosted by the Wensleydale Creamery, highlights the vibrant cheesemaking scene in the region. The festival features open farms, tasting competitions, and guided whey walks, providing an immersive experience for cheese enthusiasts.
These rural areas are not just producing cheese; they are preserving a piece of England's culinary heritage, blending historical methods with contemporary artisanal techniques.
10) From Rennet to Riches: The Dairy Farmers of Switzerland
The dairy farmers of Switzerland play a pivotal role in the nation's cheese-making tradition. These farmers prioritize the health and well-being of their animals, which in turn contributes to the quality of the milk produced.
Swiss dairy cows are often raised on lush, nutrient-rich pastures. This practice ensures that the milk has the necessary characteristics for cheese production. High-quality feed and attentive care result in superior milk essential for fine cheese.
In Switzerland, traditional methods are widely preserved. Notably, genetically modified rennet is not used, maintaining purity in cheese-making. This adherence to tradition helps the Swiss cheese industry stand out in the global market.
Rennet derived from carefully sourced animal stomach linings is used to curdle the milk. A small amount of rennet can curdle thousands of liters of milk, showcasing the efficiency of this age-old technique.
Swiss dairy farmers often follow strict regulations to ensure the highest standards of milk production. These regulatory practices help maintain the reputation of Swiss cheese as a gourmet ingredient in various culinary traditions worldwide.
The History of Cheese Making
Cheese making has deep roots in human history, originating thousands of years ago and evolving with countless techniques to become a diverse culinary art form.
Ancient Origins
Cheese making dates back to ancient times, with evidence suggesting its origins around 8,000 BCE, coinciding with the domestication of sheep. Archaeological finds in regions such as Mesopotamia and ancient Egypt depict early cheese-making processes.
Artifacts like sieves and pots with milk residues have been discovered, indicating that early humans used rudimentary tools to curdle milk using natural enzymes found in animal stomachs. The Greeks and Romans further refined these methods, writing about cheese in classical texts and integrating it into their diets.
Evolution of Techniques
Over centuries, cheese making techniques evolved significantly. During the Middle Ages, monasteries across Europe became centers of cheese innovation, developing varieties like Parmesan and Monastic cheeses.
The turn of the 20th century marked another pivotal moment. Innovators like James Kraft introduced processed cheese, revolutionizing the industry by extending cheese shelf life and making it more accessible. This period also saw traditional methods persist, with modern technology enhancing production and quality controls.
Today, artisanal cheese makers continue to employ ancient techniques while embracing new innovations, resulting in a rich tapestry of cheese varieties enjoyed worldwide.
Artisanal Cheese Making Techniques
Artisanal cheese making involves a careful selection of milk, precise culturing and coagulation processes, and meticulous cooking methods. These techniques ensure the desired texture, taste, and quality of the final product.
Milk Selection and Preparation
The foundation of high-quality cheese starts with milk selection. Cheese makers prefer milk from animals like cows, goats, and sheep, each providing unique flavors and textures.
Freshness is crucial; milk should be used shortly after milking to maintain its bacteria content, which aids in fermentation.
Before processing, milk is usually pasteurized to destroy harmful bacteria. Pasteurization involves heating the milk to a specific temperature for a set period.
For raw milk cheese, the milk bypasses pasteurization but requires strict hygiene standards to ensure safety. Standardizing milk, which involves adjusting fat content, helps in achieving consistent cheese quality.
Culturing and Coagulation
Culturing begins with adding starter cultures to the milk, introducing beneficial bacteria that ferment lactose into lactic acid. This acidity develops the cheese's flavor and aids in coagulation.
Types of starter cultures vary. Some common ones include mesophilic and thermophilic cultures, each suitable for different cheese styles.
Coagulation is initiated by adding rennet, a complex of enzymes that curdles the milk. Rennet can be derived from animal stomach lining, microbial sources, or plants.
The coagulation process transforms the milk into curds and whey, with the curds forming the solid part that becomes cheese.
Cutting, Stirring, and Cooking
Once curds form, they are cut into smaller pieces to release whey. The size of the cuts affects moisture content; smaller curds release more whey, resulting in a firmer cheese.
After cutting, the curds are gently stirred. This action prevents them from matting together and promotes even cooking.
The curds are then cooked, which involves heating them while stirring. This step further expels whey and influences texture and flavor development.
Temperature control during cooking is essential. For instance, higher temperatures favor firmer cheeses, while lower temperatures produce softer varieties.
Cultural Traditions in Cheese Making
Cheese making is deeply rooted in the cultural practices of various regions around the world. The techniques and styles reflect centuries of tradition and local flavors.
European Heritage Cheeses
Europe serves as the birthplace for many of the world's most famous cheeses. French Brie, Italian Parmesan, and Swiss Emmental are just a few examples.
French cheese makers often age their products in caves, an ancient practice that dates back to the Druids. The terroir, which includes the unique flora present in these caves, significantly influences the final flavor.
Italian Parmesan, known for its hard texture and nutty flavor, is a staple in Italian cuisine. Produced primarily in the Parma region, it undergoes a meticulous aging process that can last up to three years. Parmesan’s strict regulations ensure the highest quality, maintaining its revered status.
Swiss cheese, such as Emmental, is characterized by its distinct holes, known as "eyes." These eyes form as a result of carbon dioxide production during fermentation. Swiss cheese making often utilizes copper vats, a tradition that enhances the cheese's flavor profile.
American Artisanal Cheeses
In the United States, artisanal cheese making has seen a resurgence in recent decades. American cheese makers blend traditional European techniques with innovative approaches.
Vermont is a hub for artisanal cheese, producing varieties like Cheddar and Blue cheese. Small-scale farms focus on high-quality, local ingredients. They often practice sustainable farming methods, contributing to the local ecosystem.
California’s wine country is also known for its artisanal cheeses. Here, the combination of Mediterranean climate and fertile soil provides the ideal conditions for crafting unique cheeses. Local cheese makers frequently pair their products with regional wines, creating a rich, culinary experience.
Wisconsin, often called "America's Dairyland," produces a wide range of cheeses. Wisconsin’s cheese makers have developed award-winning varieties by combining historical methods with modern innovations. Their focus on quality has elevated American cheese on the global stage.
Cheese Making in Asia
Cheese making traditions in Asia differ significantly compared to their European and American counterparts. Various regions have their own unique styles and techniques.
In the Himalayas, yak cheese is a traditional product. Known locally as Chhurpi, it is both soft and hardened forms. The hard variety is incredibly durable and can be chewed like a candy. It provides essential nutrients to the local communities, enduring harsh climatic conditions.
Japan has embraced cheese in recent years, incorporating it into its cuisine. Japanese cheese makers often experiment with blending traditional Japanese ingredients, such as miso and sake, with classic cheese making techniques. This fusion results in unique flavors that cater to local tastes.
In India, Paneer is a staple cheese widely used in many dishes. Unlike aged cheeses, paneer is a fresh, non-melting cheese made from curdled milk and lemon juice or vinegar. It’s commonly used in various curry dishes and provides a crucial protein source for vegetarians.
These cultural traditions in cheese making showcase the diversity and innovation present in this age-old craft. Different regions continue to preserve their heritage while adapting to contemporary preferences, creating a rich tapestry of cheese varieties worldwide.
