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Germany : Artisan Cheeses of Germany

Author: Films for the Humanities & Sciences (Firm); Films Media Group.
Publisher: New York, N.Y. : Films Media Group, [2013], ©2010.
Series: Cheese slices, ser. 5.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
Germany is the largest producer of cheese in Europe, with a history that dates back to pre-Roman times. Will Studd travels to the German Alps to taste a seasonal mountain cheese called Bergkase. He then heads to a small biodynamic farm to discover how Germany's most popular fresh cheese, quark, is made. Next up, he ventures north for a taste of Tilsiter cheese, and finally, a visit to a cheese-making monk who sings  Read more...
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Details

Genre/Form: Videorecording
Educational films
History
Internet videos
Additional Physical Format: Originally produced:
ABC International, 2010
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Films for the Humanities & Sciences (Firm); Films Media Group.
OCLC Number: 879608960
Notes: Encoded with permission for digital streaming by Films Media Group on November 17, 2013.
Films on Demand is distributed by Films Media Group for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Title from distributor's description.
Description: 1 online resource (1 video file (24 min.)) : sound, color.
Contents: German Cheese: Then & Now (2:35) --
Making "Cream" Quark (3:33) --
Hof Dannwisch Garden & Cheese (1:51) --
Making Bergkäse Cheese (1:39) --
Spaetzle with Cheese & Onions (2:16) --
Alpe Ornach (2:00) --
Making Smear-Ripened Tilsiter (4:01) --
Singing Monk Turned Cheesemaker (4:53) --
Credits: Germany: Artisan Cheeses of Germany --
Cheese Slices (Series 5) (0:41).
Series Title: Cheese slices, ser. 5.
Other Titles: Artisan Cheeses of Germany
Responsibility: ABC International.
More information:

Abstract:

Germany is the largest producer of cheese in Europe, with a history that dates back to pre-Roman times. Will Studd travels to the German Alps to taste a seasonal mountain cheese called Bergkase. He then heads to a small biodynamic farm to discover how Germany's most popular fresh cheese, quark, is made. Next up, he ventures north for a taste of Tilsiter cheese, and finally, a visit to a cheese-making monk who sings as he makes cheese from the milk of his beloved flock of sheep.

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Primary Entity

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