Regional Eats Season 2 Marathon

[Music] from artisanal Gouda cheese to prestigious a baron ham sardines can with a century-old method to giant amalfi lemons turn into limoncello food is unique to specific regions and countries we traveled around the world to show you how some of these traditional foods are made our first stop is a family farm in the Netherlands home to some of the rarest wheels of Gouda cheese every year 650 million kilos of Gouda cheese are produced in the Netherlands most of it is produced industrially using pasteurized milk but there are some exceptions we're here to visit one of the few farms that is still producing traditional raw milk Gouda cheese we make a real farm and cheese on this farm and your specialized in old in aged cheese and the taste will really be special when it's aged this place is actually quite remote we're like immersed in nature and we're actually on an island we had to take a small boat and cross the canal in order to get here [Music] and the woman that is producing the cheese is actually doing it in their own house which is this one behind me depending on whether you are native you will pronounce it either Gouda or powder so since we're talking about authentic Dutch cheese we're going to call it cow dung the cheese takes its name from the city of how the in South Holland but unlike with all the cheese's there are named after cities there was never any cheese making in how them in the Middle Ages how they acquired sold cheese market rights basically becoming the only city in the country where farmers could trade their cheese how that was associated so much with the cheese so there that he was eventually named after the city the how the cheese market was started in 1395 today it is one of the most popular attractions in the Netherlands there are only 280 farmers across the country still making raw milk born COS of farmers cheese and there are only two farms that take their cheese to the next level making woolen gousa upper-class or aged artisanal how them a special type of raw milk farmer's cheese that must wait at least 20 kilograms and can be made only in the summer with cattle grazing in the green heart region between the cities of Amsterdam Rotterdam and neutered meat Moriah Vanderpool who lives on an island in the village of white veteran in South Island with a husband who go and their three children and makes 15 wheels of aged artisanal Hausa every day at the back of the house the family from the pool started here in 1932 so my husband's grandfather grandmother they started here and we still make cheese on the same way on the authentic way of cheese making and in 1965 his father and mother they came here they married and they came and start also and they make cheese we start living here in 1996 and we get married and my mother-in-law she make she learned me how to make cheese and now so I do it now for 23 years on my own we have 150 cows and we milk them twice a day the cheese is made from cold milk from the previous day and warm milk that's fresh every morning I wake up at 10 to 6 and my husband wake up at 4:15 he calls the cows out of the land and they come and then at five o'clock he starts milking them and in the evening before he also milked the cows and then when I wake up at 10 to 6 first thing I do and make the milk sour and then at 7 o'clock I have about 3000 a bit more milk litres and then I put some rennet to it to it I mean you put some ran into it the milk will get thick in 30 minutes it's real special every morning so when I leave the milk rest for 30 minutes after that short time you can cut it really slowly and when you cut it the fresh cheese will go down and the way will up we bring the way away we've spread it all over our land and the real fresh cheese we keep sterling sterling and slowly we bring it back to temperature of the cows up to 37 degrees not higher because we make raw milk cheese [Applause] the process of adding warm water to the cheese called washing the curd is generally used to make the cheese Twitter washing the curd removes lactose which bacteria could transform into acid blocks of curd are then pressed together into wooden molds with the help of linen clothes we still use the most of my husband's grandfather and grandmother the wooden molds is real special to make teas there are only a few cheese makers in Holland who still use food animals it's because we think the wooden molds is the best to make old aged cheese because the wooden molds keep the warm inside and that's the best that the for the taste so the taste after two years is really special you can still make slices of it after two years and that's real special there are only two farmers in Holland who make this cheese so that's really really special each wheel has a unique Plake made from milk protein with information about where and when it was produced the curds are pressed in the wooden molds for two hours on each side in the evening they are moved to Brian's it's a natural way to bring salt into the wheels and water slowly only few out of the wheels and that's different of the factories because in the factories where they make cheese they bring salt during the making process and we do it on an authentic way in a salty but so really slowly cheese wheels stay five days in the so tea baths then dry for 24 hours [Music] the Vanderpool family keeps them for a week in their farm where they are covered by a biological coating we put a coating on it three times every side because it's easier to keep them clean and then every week a trader is collecting about 90 wheels up here and he keep them in big trader houses warehouses I think warehouses for a long time and he hates them because we are good in making teas and he is good in a cheese how that has to wait for at least 28 days this specialty the aged artisanal how them ages for at least two years but some wheels can age longer and there are no farmers will take the risks okay to keep the cheese as long as we do in warehouses so it's really special [Music] [Music] this is perfect looks perfect I'll give you small holes so the teeth look at you like eyes only if you and you see the crystals all the people think they are salty crystals with protein crystals where is cut is a slice of a three-year-old cheese and as you can see from the texture is actually quite soft and it's something that I wasn't expecting coming from a cheese that has been aged for three years like tree is such a long time and I would expect it to be like hard there but here it is let's give it a try it's got like real real milk milky cheesy taste like no no salt at all and it's sort of like nothing caramel like like it reminds me a bit of parmesan in a way but in the sense that like it kind of touches the same taste buds but texture wise is completely different like this one is softer and it melts more in your mouth it's a it's battery authentic Dutch how that is protected by the use protected geographical indication under the name how the Holland this certifies that the cheese comes from Holland and has been made traditionally with dutch milk just like mariah her family considers pina schemata seenu's portugal is keeping a 100 year old sardine can in tradition alive [Music] nearby Porto we are at conserve espionage which is one of the oldest preserving factories here in Portugal and one of the few still some sardines the traditional artisanal way today we're going to learn how this small fish got such a big cult following we're going to see how sardines are kind here a finish and taste a few to understand what sets this art is on the metal depart if you travel to Portugal chances are you will come back home with an array of souvenirs in the shape of sardines and during the country's festivities in June 13:13 czar eaten every second the country has a long fish cannon tradition to the point that the sardine has become a national icon but why in Portugal no symbol from Acosta mr. hunt coming to render a new page - important see my family come by tomorrow sir didn't important a division were cemented with the conservation canning itself did not originate in Portugal it was a French confectioner Nikolaev who first successfully preserved foods with the method he found his way to fame in the early 1800s after presenting his inventions to French Emperor Napoleon who was looking for a new food preserving method to feed his army after Paris discovery was made public canon quickly became popular with Portugal's extensive coastline and an abundance of fish it wasn't hard for the country to jump on the trend and by 1925 it counted about 400 calories I gotta confess one directors on my using the live in photos multiples just America unforgettable mr. constant rhythm integrand an important fishing ports already mater seniors became a hub for the cannon industry Hema dreams and resiliency whatever gasoline in forgot to save new functional for the television industry oh you put special machines Tina doesn't work Cheryl Sardinia at war meant they invent work we sing at all meant to as fabricates consider a machine certain teriyaki has run in striaght associated must run every test anonymous Vincent intercept after the war the industry gradually declined in 2013 Portugal counted only 20 fish preserving factories many factors contributed to this decline the replacement of high quality ingredients with cheaper raw material climate change fishing regulations due to diminishing stock and the automation of the canning process founded in 1920 panache is one of Portugal's last surviving preserving factories romaji you you know vitamin a value a key from the noise a castle too obsessed personal test you know traveler second source my Familia became very much there are some songs of all the - figures then my family complete Nike puja black art and a pocketknife men teams of says there's a there's no nonsense even a key travel insensitive with a Himalayan de tourism nor still my capacitors protein and the idea what the different disguises momentum Tryndamere lattice for the year she compared on my induce drama fabric industry risalah fires will catch as blue the assembly water from the corinthian scalded adamantane comparison field panache makes four types of cancer deeds sardines in olive oil sardines in tomato sauce spiced sardines in olive oil and sardines in spiced tomato sauce we follow of the making of of sardines in tomato sauce and the spiced sardines in olive oil these are the fresh sardines that have arrived this morning from matosinhos harbor and the canning process will take place in one day so everything is going to be finished by 5:00 p.m. this afternoon all the sardines are gonna be thin now it's time to go and see how proteins actually can hear our opinion after the sardines arrive at the factory they are placed on a marble table and the head in the bubble of the fish are cut off by hand [Music] then they're brined for about half an hour the sardines are placed on grids that are handmade by seniority no in his workshop at the factory then the sardines are rinsed to remove salt and steamed and total SSD Stoppers you integrate the music of our sister Dina sweet masazi on my part Alice consumer starting a dental at Calgary Amida the significant a lot it's just adding a focus leading ranges or first year is called as a good Buddhist on minutes 10 tops a limit other than a fast really doesn't all the ingredients are cut during the day and handed by hand one by one each kind of spiced Sardis has one page of black pepper carrot laurel piri piri clove and cucumber signora media is in charge of the tomato sauce as she keeps a recipe secret the official candidate in platens then washed and sterilized these are the only two machines at the factory these two ladies are in charge of quality control they do that by listening carefully to the sound of each tin this is the sound of a good tin and this is a bad one tins are stored for at least three to six months whenever a customer submits an order the cans are roughly by hand which by the way is not an easy job as I had a chance to replica myself rest of the bottom [Music] so we have finished our tour here at panache and now it's time for tasting we have sardines in tomato sauce and sardines in spiced olive oil this is actually my very very very first time eating sardines Albert cod now it's a sardines in tomato sauce time opening comes this particular can was made in 2015 four years ago well let's have a sardine ah so good wow this is so good it's really amazing it tastes as sweet as tomatoes and the oil is is incredible like just buy this one buy it I can tell that it's good oil I have a bad memory of can't stuff because I'm really scared of like the strong taste of vinegar or like very very bad vegetable where is this it's so fresh is so nice it reminds me of just like my grandmother cooking tomato sauce she could have just you know done it this morning and this would be my lunch like so good oh ok well let's try the spice I'm not big fan of spices so let's see if this is going to change my mind it's not the spice that I was expecting this one is a very subtle spice and also it is very like earthy I can taste a Laurel straightaway and that is interesting because that's like very very very tiny part why haven't haven't I been eating sardines all this stuff so good turning them I think makes them even better pina exports 90% week's products all over the globe from Austria to the Caribbean we know that stands gentlemen from the world amongst s mere met in the miracle he asked you is way up or taganga obsessed America Australia one being traveler who is callisthenic arimin Aiden come father you know mocking and Yogi's they say Cuba we leave the Portuguese Coast and move inland to the majestic douro valley where port wine is stopped by foot other readable music [Music] hello from the Douro Valley in Portugal where we going to find out how port wine is made today we're going to visit tailors which is a one of the top wine houses here in Portugal producing a port wine port is a very special wine not only because unlike other wines it's very sweet but also because it retains a lot of the of the human element for example we are going to see how traditional food threading is done which is a very important and traditional part of the making of port wine and it's very much done by hand or we should say by foot so why this method still been used and how did this contribute to making port one of the most popular wines in the world [Music] port wine is a fortified wine and what differentiates port from a normal line is that we will take the grapes and if you to make a red wine for these grapes you would let all of your sugar be transformed into alcohol and the final alcohol of the wine is result of the initial sugar degrade in a port wine we will take the same grapes start fermenting and when half of the sugar has been converted to alcohol we will run off the juice and we will add a neutral grape spirit which will kill the yeast so the sweetness in there add a glass support is the natural sugar from the grape and the wine alcohol the spirit that we use is there to raise your port to an alcohol level of 20% where it is stable as ability to age and that's what differentiates port as a wine snob to other wines although port wine bears the name of the seaport city of Port though it is actually in the steep hillsides of the Douro Valley in northern Portugal that it has been made for centuries the region was legally demarcated by the Portuguese government in 1756 meaning that authentic port can only be made here the Loire Valley is characterized for being a region of mountain fitta culture in hot climate their summer temperatures are very high we get up to the 40 degrees centigrade on a regular basis and our winters are cold we have low rainfall so it's very arid and it is that me these conditions that leads to the vineyards and the grapes we produce producing naturally high sugar levels and a lot of concentration of color most of them are local indigenous varieties names like to read influences into hadees team to come these are varieties which are naturally very drought resistant and resistor these very very tough conditions wines from the Douro Valley used to be transported in barrels on boats through the Douro River all the way to Porto where they would eventually sailed to the rest of Europe in particular to England which Portugal has held strong trading links with since the 14th century really the the big break if you like the port happened where because Britain which was the main importing market had through various conflicts with with into constantly optical with France found that it was putting high taxes on French wine so wines from Portugal boarding exported to the UK they became very popular and then of course as as the UK itself became a nation that was expanding out across the world with its Empire it took the habit of drinking port with it to many corners of the world sailors is one of the founding port houses established in 1692 it owns 500 hectares of vineyards in the Douro Valley we visited Quinta devilish one of the company's most prestigious estates and home to some of its finest sports every September a group of grape pickers from the villages of the Douro Valley is recruited to do the harvest they are paid fed and get accommodation at the Quinta the Pickers start working at 8 a.m. in the vines where they pick grapes by hand at sunset they move indoors to press the grapes by foot and these what we call alagar which is a granite fermenter this is where we do the traditional method of foot reading to produce a port one of the beauties of foot reading and using this very simple process is that your foot is doing an intense action of taking the color out of the skins but at the same time it's very soft so you extract what's good and you leave behind what is more aggressive and that is so difficult to replicate in any mechanical means and that's why we continue to use it Oh Oh the traders move in unison and in silence except for DeMarco who marks the time after two hours the council delivered ad or song of freedom marks the beginning of the second stage [Music] [Applause] traders now move freely to the sound of music which goes on for another few hours [Music] [Music] less labor-intensive fermentation techniques have been invented like these fermentation tanks that replicates the action of food driving but to make the finest ports like vintages the traditional method is still preferred after threading the wine stays in the luggage for two or three days to ferment wooden plungers are used to keep the grape skins in constant contact with the extracted juice when half of the natural sugar of the grape has fermented and turn into alcohol the juice is drawn out and fortified with a neutral grape spirit which raises the alcohol level to 20% at this stage the winemakers don't know yet which style port the wine is going to be it will be decided in January after the wine has rested for six months in wooden vats the winemakers will then taste it and depending on the chosen style the wine will age differently in the company's cellars in Porto one of the most exciting things about port is that from the same vineyards you can actually produce incredibly different styles so have you aged it in large wooden fats fats with twenty thirty forty thousand liters you have this large volume of liquid various surface area of wood and you retain all this being fresh berry fruit flavors the background the blackberries if you put it in a small cask 660 liters in size you have a large surface area of wood a very little volume of wine and so as a result what happens is evaporation the wines concentrate down they lose color into the wood and you end up with aged tourneys but our most premium style of port is vintage port and that's one that we put in a bottle after two years and lives the rest of its life in a bottle the longest-lived in some of those fantastic wines in the world so from the same vineyard the same making process the aging taking place here in Porto creates these incredibly interesting stars port international trade history in particularly the British Empire has led to all the countries producing poor style wines and while regulations ensured that no the wine is labeled as port within the European Union it may not be the case in other countries like the US so how do you spot authentic ports from the door of alley look for this seal either around the neck or on the back of the bottle which represents ports official certifying body what better pair to a glass of port than a slice of Stilton here's how the cheese is made in Nottinghamshire England today we're in the village of Colson Bassett in nothing I'm sure England to learn more about how blue Stilton cheese is made today we're going to learn about its history and origin and now we'll also be getting my hands dirty in the process and then of course we're going to taste it this cheese can only be made in six theories which are spread across three counties here in England which are nothing I'm sure Lester shear and Derbyshire and today we're going to visit coast ambassador II which is one of the six series making Stilton cheese Stilton cheese takes his name from the village of Stilton in the East of England the earliest reports of cheese made and sold here dates to the 17th century in 1724 English writer Daniel Defoe referred to the town being famous for cheese Colin the product the English parmesan what contributed to its popularity was the Stilton was relatively close to London only 70 miles away the town was on the Great North Road built by the Romans this road was the only link between London and Edinburgh before modern motorways took over the road passed through and market towns filled with coach NIN's one of these was the bell in where a lady named Frances Polat sold her cheese to travelers and the world of air Stilton cheese quickly started to travel with them and though she probably did not invent the cheese herself she's responsible for expanding its popularity beyond the village that was her Realty market it was basically a Wayfarers for the carriages so people would stop overnight and a lot the cheese was sold there and taken down to London by travelers as its popularity grew Stilton cheese started to be made in the surrounding areas today Stilton production has strict geographical borders and is confined to three countries in England ironically as the village of Stilton falls outside of the county's borders there can be any cheese made in Stilton called Stilton host ambassador II was founded in 1913 as a cooperative to save excess milk from farms in the village from going to waste today the dairy works with four farms that supply forming liters of milk a year over you know the last 107 years have gone from making 3 months a year probably making 5060 cheese a day to making seven days a week and we are doing in peak about 180 cheese day the forums send the milk to the dairy where it is pasteurized [Music] what we do is we take the milk we ride a blue moon culture start a culture to produce acidity and then we had rennet which will help us clot the milk and turn it into curd once we've set it and it looks like a giant jelly giant white jelly and we will cut the curd release the moisture and we'll drain that moisture off quite specific just all of our cheese will be handled from that trolley and that's just the transfer of curd from one large vessel to another that will give us moisture release without losing too many fatty proteins to wait mechanized processes large-scale business people who are transferring large volumes can and do lose fatty proteins the way we do it is less because we're doing it by hand if you think that ladling is just about transferring the curds from one part to another think again Billy showed me how to do it and I have that go myself so the thing to remember is not to dig keep it quite flat and just push it through that's it okay so you also need to know in this York you don't the same death and not very cheesy is no dead and you can let Craig of it and we'll get on with thank you so you know when you say one day I'm going to quit everything and become a cheese maker not known easy task I mean you have to pick its route so once we've ladle we will then allow it to settle and again more we will come out and then you will drain that way and once you start draining the way the bacteria that's in the curd will start to multiply and produce quite a high level of lactic acid overnight and then the next morning we'll come in and add a specific lactic acid point we will break the codes by melon so a uniform size will hand salt the curds hand mix the curds and form it up into a cheese hoop as you see behind me the cheese is placed in a warm room to allow some of the moisture to evaporate the cheese is turned every day and when it's dry enough and can stand on its own the mold is taking off we need to stop the air a bit more growing at that stage because if you make it grow too quickly with Stilton it won't taste right because you're changing pH too quickly so we will take a knife and we will actually rub the outside of the cheese and by rubbing the outside of the cheese we create a barrier so no options you can get inside and we stopped them all growth at that of the blue mold growth at that particular stage of production then the wheels are turned every day when they're five or six weeks old they are pierced to allow oxygen in which will activate the blue mold and produce the stilton's characteristic blue veins then the cheese matures for another five weeks on straight and then turn it all the way around right now gently bring it out so this one this one is almost ready yeah almost not quite I mean the other end might not request a firm because they don't they don't mature in uniform so what we should see it'll start the bloom process from the center and Morcar so we can tell the you know that it's not ready yet because she's not pretty blue when your finger when you go you're bringing it back out so push it through the center stop finger on no use your other hand finger on use your film and have it open a gap and in pull it gently and then just just clean it so that that's covering the whole [Music] we've got a slice of freshly cut Stilton so I'm so excited to give this a try first thing that I want to point out about this is that it's not that smelly you know how Brutus's have this reputation for being so smelly it's actually alright [Music] so well it just disappeared they just melted like that the texture is nice and crumbly even if this is some sort of hard cheese so it's not that creamy it actually is is on your palate it has some like sweet hints at the beginning when you when you first taste it and then you're left with a bit of salty aftertaste which is incredible I mean you know you get two different flavors in one bite it's so good I'm gonna have another one the sweetness of the blue veins so good and also if you get a if you get a mini piece without without the blue that in itself it's marvelous and again the texture is incredible so crumbly and it's something that I haven't had with all the blue cheeses they are kind of gummy this one is so nice melts in your mouth incredible Stilton is a registered trademark by the Stilton cheese makers Association which was founded in 1936 the trademark protects the cheese in countries including the US Canada and Japan within the EU the cheese was also granted the protected designation of origin in 1996 Han lading is also the heart to making traditional raw milk camembert cheese we are in Normandy France sweet and creamy camembert holds a special place in the heart of cheese lovers today we Normandy France and we are in the village of Berman Ville we are visiting Lee Sang Fair which is a local farm to see how traditional for most camembert cheese is made to be cold camembert a cheese has to wait at least 250 grams with ten centimeters in diameter and have about 22 percent fat content and it has to come from Normandy this region in northern France is in fact where the cheese was born legend has it that it was first made in 1791 in the village of camembert by Mary RL a farmer from Normandy after a priest from Bree shared cheese making tips with her although Molly really existed it's probable that the Chiefs originated a few centuries earlier in the 12th century but thanks to Mary and her family after her camembert started to be produced on a larger scale and gained popularity fast forward a few hundred years the Normans still take great pride in it became ambassador wah the authenticity for masculine Simone years Lulu came immersive amalu fromage normal self ownership Admiral when I could flow into to Tamil homeland enormous Ecco camembert the Sun Fair is a family-run farm that grows wheat rapeseed barley and other cereals it makes 400 wheels of camembert every day no tropism le c Oceania C tunics protection familiarly drunk la parte de mujeres Rita not repair urology avec ma Katriona sannyasa cipro second appearance on Percy in fact readers and HI Hawaii awesome solid potassium it takes two liters milk to make one wheel of camembert before being transformed into cheese the milk has to mature for a day this allows microorganism to flourish and to acidify the milk so when rennet is added the curd develops faster then the milk is labeled by hand five times every hour you don't work lú kè persecuted honking more lot more a second second parachuted acadia platinum or purposefully San fermín Tomsk of yep acid plays animal for their silly seclusion sulfur before if I pass you a flat on one winner on hoshikage who Lisi talk I need the integrity after labeling the cheese is salted and left to dry for one day only for master sergeant in Johnny is my TV yeah didn't they pass in Johnny Giavotella to see a static object is the divine interface via sesh he appeared like - Salam - total information don't the Matins video Johnny don't love it au revoir listen true she didn't such a relaxing vacation or cheek artisanal camembert edges for four to five weeks this allows the fungus to grow all around the cheese and agit aminos depression flawed on Ferragamo me principal mo UN avoid la acute exile Naruto usual second EDM he really to blush a period of homage recession Blue Valley a pile of Hamas deviance / mahankali's ahead salute to information system free on Amazon Tom pre-owned of commercial insurance particular Cabrini in a procession equal traditionally camembert is packaged in perfect paper and placed in a wooden box corner Belgians in Batangas a problematic way for me it's off to California homogenized Wiz Khalifa Pascal privileges Athena pipe you decree marina / moon you don't see the patterns in manuals in bottom were very cool you don't see petroleum Papa vanassa you may associate camembert with a strong stinky cheese smell it's actually because of the milk used sister said you like who say Baskin shove pal you let oxy to tell flock and only he didn't say to the thought the loader I prefer Telugu second guru financially to do the Khomeini said newly cream at the fabrication yeah you see a limitation Damascus cuckoo screever smart enough Rios Co let nature delay a donk revolutionary like the decision the falco complete monkey a long coat you you don't you feel her tonic or dude I'll get them in police work complete more so this is the coming by the Sharan just cut for us let's give it a try oh it's nice it's nice I mean to be honest I'm not sure how you could wait two more weeks I think it's really good biting into the outside part of the cheese you start to get those like typical flavors of coming back you get the gooeyness you get a bit of a sour aftertaste you can taste more of the milk in here and you can taste that it's raw milk maybe it's not as like creamy as a you know the one that I'm used to that is like just on the one about a supermarket but again the flavors here are stronger like the flavors here are more robust and actually if you can see there is there is some creaminess going on in here just by far by far the best one I've ever had regardless of how much time he has has been on the shelves the popularity of the soft creamy cheese has led coming back five cheese's to be made all over the world France alone makes 360 million wheels of camembert each year and cheese has become a symbol of French culture it was used to feed French soldiers during World War one and even gave its name to the pie chart between French is called in diagram and coming back more and more dairies have started to pasteurize their milk for health and safety reasons living only a few farmers in France still making it the traditional way using raw milk which is permitted in Europe but forbidden in the US do some hesitation low vision geography the body yonkers important document on harmony no company camembert a yummy Apple mm severe Cyberman goo a commemoration patrol a Lulu camera Marilla Ramallah Buddhist could've as much ec we don't look a Moroccan fabric ECM in a goo come papa Amit in the sierra de Huelva spain acorns are the secret behind the prestige of spanish iberian ham today we know costigan ax in the serra de huelva in Andalusia in Spain to find out all about America ham a baron ham or jamon iberico is one of the most expensive meats in the world a leg of it can cost as much as $4,500 but what is it about this cure meat that makes it cost so much the reason why it's so prestigious is actually standing behind me I don't know if you can see but there is some pigs behind me and there are of the special breed called the black Iberian pigs during their life they feed mostly on acorns which are very very present in in the Sierra here and that's what gives this ham such a special flavor so today we're going to visit the ham factory to learn more about how the actual ham is made and then we're going to talk about how its cut how its served and tasted to see why it is so special blaka bearing pigs descend from wild boars and have been considered that the legacy since long before our times in the year 77 roman writer Pliny the Elder praised their superior quality in 1493 when he sailed across the Atlantic for the second time Christopher Columbus had died barium pigs aboard is caravels the most expensive of them all cells for four thousand one hundred years which is over $4,500 but despite the high price this ham remains a local favorite black Iberian pigs can be found in the southern and western regions of the Iberian Peninsula which comprises Spain and Portugal in Spain a burnham production is confined to the provinces of Salamanca who Alva Cordoba casseras and Badajoz Portugal also produces it under the name presume to America Spanish Iberian ham is protected by the use protected designation of origin the five Spanish provinces where it is produced a split into four different protected designations of origin out of the total production of Iberian ham only 6% comes with a black label indicating it's the 100% Iberian pure breed a barren pigs are raised in an ecosystem known as the Deheza una mirada Mucha Sierra difficile assess fo and in Malaysia Kriya van Somu arroz con pollo con mucho Frio a complimentary isla de la sierra brush with the Mucha port energetic mature and amento the pigs live in the wild roaming freely ended the HESA / regulations the shouldn't be more than two pigs per hectare or grassland the Deheza is rich in olives nuts and berries but specially in acorns called belly otters in Spanish which are rich in nutrients and fatty acids basically a superfood for pigs a sturdy very co Peruvian a directamente del Holly and some fellows que tiene mucho mas mas a muscular aminos graça a letter L Libertad Toa Sarasa esta dentro del muscular in no no Sakura a la parte fuera de the ROK army so after learning all about the blackberry and pig and why it's such a special Pig and different from any other breed we are at a local company here in course Tigana Lazo to find out about the making process of the hams ham comes from the rear leg of the pig most companies would also cure the front leg called Paletta and use the rest of the meat for other products like chorizo la Sol stores over a hundred fifty thousand legs in its cellars some of the hands made here come from an even greater breed of the Iberian pig the man shot to death on Google which has black patches on its skin and can only be found in the sierra de Huelva the pigs are killed when they're 15 months old the hams and paletas are then buried in salt for 15 to 20 days depending on weight SOS loca physical Ibiza [Music] I'm Antonella infiuence oración que la cama no supposed renew after salting the process starts to gradually slow down the lights spend about two months in a temperature-controlled room then they're moved to an area room for six to nine months don't design a formula to dal in la Sierra de Huelva compared to non apanasana climatological de cinta outer sitio de forma natural and himangshu de las casas funda yes a cake Oh hallo hallo malaga que ellos lo hi desde la sierra eso transform odd Oh deep ways pass a todo Almagro que en la carne la carne tiene un toshi dad tiene una Carta tika tika competi min to the Cintas a lot rally winter soon the final stage of curing and also the longest is the one in cellars on average and a barren ham needs a couple of years to reach its peak flavor but some legs can cure for much longer time mommy no temple functioned a super sir pero no honey honey quattron yo passing a key to get a better understanding of how Iberian ham is labeled on the market we visited productos de la sierra a shop in seville the sources local products from Andalusia and no farted the 250 kilometers but I'll come on Iberico I wat ro tipos de calidad Cassandra presentado spunk-water colores la Maxima calidad SL colored Negro yes l homme o CM porcini red eco divino tock si quiere decir que la mama il Papa del Fredo and sido VM porcini because the biota is a creado and Libertad alimentive o con violas luego la sein de calidad SL color Bravo que sería que la mama STM portion America pero el papa doc que otra righto a further loss Firdos case on triode O's and Libertad prayed oh no she a lamented opembe Otis SL fellow better represent over a case l favor the campo below I Auto stand up de calidad case L mass before k-pro bien le gonorrhea intense Eva case L present o Blanco how we know if it's a good ham needs to be you know soft on the fat needs to melt with a little bit of temperature but it's a good one as we did Sora gene and environment Iberian ham is carved using a specific technique which can take a lot of time to learn jamón ibérico sakura-con cucchiaio Largo corto my flexible es muy importante cortar siempre and elección del mu schooler para que el sabor de la graça ela carne siempre permanet el Amin's madeira co-consul que tenga maxima el maximum numero the launched Arabic Quartus Massimo e también el apostle iographer bonitos decenas con la raza equal of different launches so this one is our home on Iberico this one is 100% America which is the highest grade it's cut in like such a divine shape I've never seen a harm cut like this you know you used to those like very long just a bit sad slices this one looks like kind of royal and the room smells so nice so nice and actually before I try it I just want to point out how shiny it's this spot so good I have no words in my voice it's so good it's not salty like that's the thing they're stun she's me every time that I have like good quality ham or meat in general that it doesn't taste like salt even though it's a main stage of the production of course it's just nice and flavorful taste is nothing like you can taste their corn in here it really traces back to the actual pig that made this it's really nice and especially the fat you should keep it it's very nice and greasy adds a bit more of a buttery texture in the marbling as well because this pigs are smaller than the usual pigs we used to and they there is more muscles in your legs rather than fat it's very very tender and it really has a different flavor compared to other hams not only ham Spain is home to another traditional cured meat chorizo [Music] hola from Sevilla in Spain today we're going to find out all about chorizo so like many European countries it was the Roman's that actually brought the art of making sausages to Spain and then with time actually became the chorizo that we know today and actually there is thousands of varieties within the whole country of Spain so what we're going to do today is see how chorizo Iberico is made which is a local variety here in seville and also the finest variety because it's made from a special breed of pigs [Music] before seeing how it's made how do locals like to service it away having a companion tea a poquito Teresa muy importante and los huevos Roberto's compatible eatery so también SE puede pasar en el famoso cocido the garbanzos he saluted his heart ambien and qualcare tipo de home kenapa yeah no paya chorizo can be the fresh or dry cured and apart from a standard base of lean pork in lean fat there are some different varieties you can get a chorizo Blanco which is made with black pepper a sweet chorizo made with sweet or bitter sweet paprika or spicy chorizo made with spicy paprika albumin Thomas muy importante chorizo porque él era el calor Rojo alehrer el Tokyo modeled in Sabadell del demon Tyndall paprika is muy importante lilies are a specialist the Mucha calidad and little chorizo porque si totally family specia cadena menos Khalida el sabor the chorizo tambien Sarah Jane Emma Natalya the variety that is most enjoyed in Andalusia is the iberian chorizo cold so because it comes from a special breed of pigs the black Iberian pig which roams freely in the Regency era la barriada vertical is la mejor cuándo es elemental converter porque una gonorrhea extinct Eva El Faro I'll serve mass muscularity named menos graça in la carte mega TN y la raza kelly Kiva is de mucho mas Calera ETA Musa warg a complimentary ferentari otro tipo de Ferro so now it's time to see how Theresa's are made and to do that we are at Lazo which is a company in katakana in the province of lesbo and here we're going to see the making of two different types of choices the one with pimenton and the one without El Torito sketches siempre por que una pieza la que su Tulisa recortes de Mauro de carne un poco mono blaze del del Sur de entonces es o recortes otro so pequeno lo que Satya Casey say corta bong say me Clara con gracia Eaton hydro blue Tomas hamona slap makes from 7,000 to 8,000 kilograms of Teresa's per year the process starts with ground meat which is mixed by hand with the seasoning garlic paprika and salt after the meat is ground it has to rest for about 24 hours and afterwards it's placed into tribe so the process is all done by hand just the only machine is this one that actually pushes the meat into the tribe and then the following step is to close the chorizo with a lace all done by hand again trip a natural juices in Timonium you know pequeña centrist in toka siento gram oh no Yaga no soy agar a came into gram which is a most Reaper natural mmm cos alpha/2 Yamaha Camuto Pinto so after the chorizo is placed in tribe and is close with a lace it's important that it Spears the few times to allow air into into the meat otherwise it would just implode and actually behind me you can see this this Teresa's are like 10 minutes old but they have already different colors so the ones there are at the very end they're like one hour a few hours old and then you know we get gradually to the very very new ones that were made five minutes ago you see the air coming in and the to dry within within minutes you can see also the little pockets of air with the meat this starts to come out and the chorizo starts agree [Music] either please see passang you want to miss I don't know oona camera the Frio para que Valley appeared in directed and Oh a la parte de agua que tiene la etiqueta in la carte 'nick vs shiva puran doe he's a second obvious al Appassionata dal khichdi design the more passive allah which is how allah hormonally bodega yay second occur are is a Quran they attempt in a leather boot oh yay : carries Garavito now back to Seville where it's finally time to try some Teresa's we have here the one that is sweet one so we are without the spiced wine that is milder and then wine there is supposed to be like the strongest and also we have the actual pimentón I want to give you a try I'm not sure if I can yet undo it because I'm not I'm not a spice to be honest but you know for the sake of discovery and for the sake of the video we are going to we're going to try so let's start from the mild one here you go this one is very good I like that it is it is dry but not yeah that you know to to dry like sometimes when you have some like dry sausages even very common like Italian salami that myself is an Italian amused to I to dry and to salty like that's the current that this one was quite a big white but it wasn't so zero it was like so grateful and meaty okay let's go for the mild spicy one so this one it's a bit less dry so as you can see it's a bit more meaty and and then you can see the fact that he is more shining here start to get traces all right this one is so good I love this fatty fatty texture day he has and all the oils from the fat but the real test is coming the real test is this one which this one that is the spicy version [Music] there is a bit more spice in there I feel it but it doesn't you know it doesn't bother me like my my map is not burning it's nice it adds flavor so it's really a milder spice I see we have the stores here which is the actual let's try just a small bit like this much because they'll telling me from behind the scenes that this one is gonna be bad so very bad or alright this one is my CP and this one I'll suggest that you have it you know mixed with something else just don't it payment on like this of the place it was done good it smells good it smell smoky it smells like it comes from actual peppers which means that at the end when you put in the chorizo you can have a nice chorizo that has nice seasoning on there from undersea to dementia we travel to the region where Spain's most popular cheeses made Montego [Music] manchego cheese is made in a part of Spain that is called La Mancha which is just south of Madrid and today we're in campo de Monte which is a region in La Mancha we're going to visit la Granja which is a farm here that's been doing the cheese for over 200 years we're going to learn about its history amazing process and find out why it is Spain's most popular cheese as well as what makes it different from all the cheese's in the world that bear the same name [Music] evidence of cheese-making in la mancha region dates to the Bronze Age but cheese is not the only thing this region is known for in the 17th century novelist Miguel de Cervantes brought the region to fame narrating The Adventures of knight errant Don Quixote de la Mancha which is the second most translated book in the world after the Bible within the region manchego cheese is made in the provinces of Toledo Quintus with other day al and Alba satyam because once opposed to moving gulado aliment a there's a cassette in a memorial and ok so estefania because una zona imminent a mentor and I simply a widow a pastor EO y los pastores in Peru till asado ELISA day and SSO viajar para hacer caso end of the circus or ela Manchester Lucado muneerah there take a Cetina conocimiento think hologram ha is a 5th generation family farm that's been making the cheese since the 19th century Finkle arrancars sabemos que se Davis end ok so desde minutos en dos Trenton casino siento Sonia de historia en el a brassy under case man si lo hicimos caso todos los Diaz Ella BrahMos unica mente el caso con la let's say de nuestra propia so Mijas Kay pasta no campo de door yo nestle it's a fresca libera motion queso quality honest and old routine only given to cuatro horas de vida es un fast Oh muy importante para nosotros porque el ser que su liberado con el it's a clue de pastrami teemo's a toad SI los beneficios is a antiknock akin or that mr. Garriga the dairy makes about 65 wheels of manchego cheese per day the cheese is made with milk from the previous evening and morning milk that's fresh ahsoka Mensa con el filtro de leche loca loca mozella cuba y esto que ser o vu bond o con el tiempo y la temperatura para pagar selecia en el momento preciso en el carro y de hoc a quasi hasta que esta Kane consider el punto steam Oh la posada say corta util meant a mood esposito para para que más tropas aro consiga momento perfecto de el rano el tamaño de la historia perfecto nessip ahah de esposa de priciple la mesa Amen true siendo a mano y los Valdez so muy importante para final es la mano del casar oh okay like a determiner como vasilica social media nominal nepal uniform Ando collab with the mold is very important because it is who actually eats the cheese its signature pattern it's all printed inside and then after being placed into molds the achieves this place into a press and it's pressed for about four hours and after these four hours is going to be moved to Brian's [Music] each wheel is labeled with a unique plague of milk protein in the past manchego cheese used to be shaped in these baskets made of esparto grass la forma traditional que tienen los pastores de hacer el caso a estos azama floor estaba sanada para para permitir que elsewhere asada con el hierro de la finca yes Toyama Plata que estaba con esparto trans oddo recuerdo me mi abuelo La Grande o Lybrand okay so con con estas playas lo que eso unis Ayer era poner la Flor La Plata and SEMA a keep on yeah new mole de un panadol alone Yvonne con la caja del caso Lupo neon otra Florin SEMA Ella pone en la prensa sell awesome tray missus after the wheels are taken out of the brines they're placed in a drawing room as you can see behind me we have different blocks of cheese we have just here my right the ones that were made just yesterday and then going forward we have two days ago three days ago four days ago up until one month elmo's muy especial para para nosotros es una contamination and mental completamente natural pero lo que hace es protesser el caso cuando lo que su esta abierto demo como como este el frío y la de las cámaras in siddig uniform ah mucho mucho más lenta elmo Asuna que el caso bar de uma das yo sobre todo de muchísimo roma mí me encanta for example lanzar las seis por hacer idea a final loca samos con el voltio dr e del caso es estas s Porras no este mo Lanza Mosul areas as poor as van colonna's ando los los diferentes casos even creciendo yy7 reproduce en doe pero bueno finale cream O's KK maricella pennant Aaron produced Oh Tanna true al como este [Music] manchego cheese matures for at least two months choose the matures from 2 to 6 months it's called semi Corrado and it becomes Corrado when the maturation exceeds six months you must be Lois when Lucas alternators mrs. Jim PMO's s mo Yamuna capacity Oliva beef in liqueur Tessa desta forma conseguimos New Trier la corte del caso del caso vast Armada courses a vast and poquito más wobble Efrain amo son poquito que que se sake a person can do you love posterior mint a panel mo will bequeath her where's Griffin a trellis at rest APIs monitoring cannot receive any fee Alamo Cady heron listos para para ser SP odd otra vez y esto para poner a la Renta [Music] so next to me is a five-month-old manchego cheese this one is semi hard semi corrado and this in Spanish and we got some slices that Gabriela scope for us smells very nice throughout my cheese journey I learned to become a fan of raw milk cheese so actually have our expectation for this one [Music] so nice it's very good I like it it's gone it's got some like tangi aftertaste I think that is because it's been aged for more than the to the two months that is the minimum very good you taste the raw milk you can taste that this comes from sheep's milk and it's not cow's milk it has a different different texture as well in your mouth and I like it it's somewhere in between crumbly and a big buttery so you get both of them depending on you know when you actually buys into it and when you chew it again the fact that this one has matured more than the minimum is very better despite the fact that the cheese takes its name from the Spanish region where it originated other spanish-speaking countries called their cheese's manchego so what is the difference when the Spanish conquistadors London in Mexico they brought with them the art of cheese making Mancha which is included today Mexican manchego shares very little with the Spanish namesake as it is made with cows milk and is usually matured for shorter time but Spanish cheese makers are not happy to share their cheese's name with others with India Spanish manchego cheese is protected by the protected designation of origin status which prevents cheeses not from La Mancha from being called manchego in april 2018 a new trade deal with mexico granted EU exclusive rights for 340 products with a geographical indication but excluded Spanish manchego so at this stage the two cheese's coexist and the RO is sure to be continued talking about popular cheese's how about some Emmentaler here's how the Swiss cheese gets its iconic holes [Music] my name is Q and today I'm at the Emmentaler Shell Kaiser I to show you how traditional Emmentaler cheese is made now I'm actually in the village of a Fulton in a mental which is in a region just east of Bern 80% of all Emmentaler production comes from this region with 150 producers and its name comes from here there's a nearby river ma and told meaning Valley in German in the US it's known as Swiss cheese Emmentaler has iconic holes in it and it's also the world's largest cheese Emmentaler AOP can only be produced in these regions in Switzerland it was granted AOP protection from the EU in 2002 meaning that these areas are the protected designation of origin but there are a few qualifications for this the milk has to be from dairy farms no fewer than 20 kilometers away and it must be produced using raw milk seventeen thousand seven hundred tons of Emmentaler are produced each year in this region by one hundred and fifty family dairies cheese production started in this area over 200 years ago it's a hilly region so good for cattle grazing the Emmentaler shall kaiser i show dairy was opened in 1989 the process of cheese starts at the farmer so you need a high quality raw milk then we heat up the milk on 32 degrees we put inside the bacteria the rennet we have to wait because the rennet make a relationship between the fat and protein you are cutting the Kurds down to a size of four up to six millimeters and then you heating up another time to 53 degrees in pumping up to the forms and then you are pressing that for 12 hours [Music] the cheese is pressed under hydraulic pressure for up to 12 hours it then spends eight weeks in the warm fermentation cellar at 22 degrees Celsius it then goes into a storage cellar for up to two months before it's collected by the wholesaler this makes a famous sweet taste and smooth texture of the cheese the world-famous holes they're created by a reaction in the bacteria after one month of storage a strain of bacteria Propionibacterium Sherman a consumes lactic acid and releases carbon dioxide these bubbles become trapped in a cheese rind and form holes also known as eyes but why all the cheese is so large the size of Emmentaler wheels is heavily regulated as most have a diameter of 80 to 100 centimeters they need to be a minimum of 75 kilograms the cheese produced here Akina gram cost 19 Swiss francs or $19 so one wheel could cost over $1,900 we have to pay taxes Orson Switzerland and 200 years ago they have the recommendation that you have to pay taxes on a piece and not on kilogram so they make a big cheese wheel and they have to pay only ones that taxes and still 200 years we producing this minimum 75 kilogram wins the cheese is matured into a full month classic eight month reserve 12 months a opie extra and the 24 month Laura Dermatol the taste of the entire ALP its unique and we compare two copies and it's comparing if you take a red wine and a good red wine we visited the showcase a rye restaurant to try the cheese and we gave the classic it's full month beige what you can see is these pretty kind of rubbery texture to it let's give this a try it's a much more flavor something other Emmentaler that I've had it has a really full flavor to it because it's made with raw milk not pasteurized milk that you might get in the States it's just a very very kind of full rich milky flavor that but how does this differ to the 12-month aged it's a lot less kind of free and bouncy to the touch but that rich nutty flavor is really starting to come through this room downstairs when we went into hearing the dairy was the room that it's a minute you walk in this is beautiful nutty aroma that hits you and that is exactly what you can get in the cheese now it's come from serve like a fruity my old cheese to something which is has this texture to it and it's very not easy to be an authentic Emmentaler cheese it means to have the Emmentaler logo and a bespoke cheese number on the rind we put our brand on top before we press the cheese and this is something like a tea bag and this is growing directly into the rinds so if you are cutting the cheese wheel into pieces on each rind you should find a part of this Emmentaler Switzerland logo and you find also lick number on top and with this number our customers can go on our website and in 12-point CH and give this number inside and all the map shows you where this product was produced in which daily and the dairies need to have this protection Emmentaler is the world's most copied cheese so 95 persons of that were this celled as a Swiss cheese or cheese with holes called a menthol or fake Emmentaler so the Emmentaler Switzerland the brand is protected by the ALP label and we have also a bacteria inside our cheese we are the only brand cheese brand who were using this one and so we can not only look on the package if its original emanate very open we can also analyze this this product and so these are our activities and the brand itself we have people who are working only for searching the region between the copies so it's a big work behind you [Music] not far from the emitter region is Gruyere you guessed it this is where Gruyere cheese comes from [Music] when you think of Swiss cheese you think of holes right but Emmentaler isn't actually the most popular cheese in Switzerland Korea is the most produced and most consumed cheese in the country we're here to see how it's made and find out why it's the main component of a Swiss fondue we're actually in a town of Korea which is in the french-speaking region of Freiburg near Geneva Freiburg is one of the five areas including Bern sharor fold and neuchâtel that make up the courier a opie production zone creer has a long heritage records of cheese making go back to the 12th century in this region legend has it that in the year 161 the Roman Emperor Antoninus Pius died after eating too much crea today 30 thousand tons of Gruyere have produced here each year the maison de creer is responsible for 520 tons of that in 2018 over 15,000 tons of grier was sold in switzerland making it the most consumed cheese in the country ahead of mozzarella and Emmentaler creer was granted AOP protection from the EU in 2001 meaning that these areas of protected designation of origin but there are a few qualifications for this it must be made using traditional know how it must be aged to a minimum of 5 months and it must be made using raw milk from natural fat cows from dairies no more than 20 kilometers away milk is supplied twice a day a fat containing 4,800 liters of unpasteurized milk is used to produce 12 wheels of grier AOP at a time 48 wheels are produced daily the cheesemaker ad starter cultures made from way too mature to bilk rennet is also added to curdled milk this sets the milk into a junket after 40 minutes knives called cheese hearts are used to cut the curd the bat is gradually heated up to 57 degrees Celsius until the curds are the size of wheat grains the cheese maker must check the texture and size of these carefully the contents of a VAT are then pumped out onto moulds and the way is drained away each wheel is then pressed for 24 hours the following day each wheel is dipped in a concentrated salt bath for 24 hours after it is taken to the cellars where it is constantly turned and the rind is washed the cheese is stored at around 15 degrees Celsius the cheese also has to be kept on wooden shelves a cellar like this houses around 7,000 wheels of cheese creer is aged here for five months at which point it's ready to eat for a sharper taste it can be aged up to 16 months I'm gonna give them a try and see what I can tell the difference between the different ages first one I'm going to try SC six-month age for ya the rich kind of nuttiness hasn't come through as much yet it's still quite a mild cheese at this stage now see eight months Adria well there's such a difference in flavor between the two of them those are the texture of it you can get slightly more grainy and a much richer flavor to this one I know this is gonna be the strongest flavor because it's a longer stage so all three of these go into making a fondue which we're gonna try we couldn't come here without trying fondue watching what you also called fondue Suisse in many Swiss regions create cheese is the most popular ingredient in fondue another important component for a great fondue here is the batter al and what it does is it gives it a consistency so it's not just Korea that goes into you and amazing fun to you it's so rich and so creamy you can definitely taste a bit of punch from the more mature flavors of cheese in there it's just the absolute real deal guys the best fondue I'm gonna add on top of fondue you can find Korea in French onion soup cook one sear cordon bleu quiche the list goes on it's a first hole and popular cheese for cooking because it has a taste that's distinct but not overpowering a we love greer is between 55 and 65 centimeters in diameter and weighs between 25 and 40 kilograms have you noticed the writing on the side of the rind Liguria AOP is inscribed on every authentic wheel each wheel must have a case in mark and the number of the cheese factory it must also have a date of production on it you might be thinking wait why does this Swiss cheese have holes in it the French variety of career is required to have holes and receives IGP protection in Switzerland Korea receives AOP protection and it's a smooth texture as Korea is such a popular cheese how does the Maison de creer protect itself against copycat products creates a well known name so and it's a quality product and has like watch for example you make fake wear and we find some fake video on the market and we can find who is the producer of this bakery we attack him the name Korea is protected around the world in Switzerland Russia Europe South Africa and the USA [Music] let's take a breath of fresh air and soak up some Sun on the Amalfi Coast where giant lemons are turned into limoncello we are at Villa Divina a wonderful villa on the Amalfi Coast in the city of vietri where they grow lemons that as you can see can reach very very big sizes they have here they have about 600 lemon trees and it's all girl using no pesticides they're all hand-picked and this is where the production line starts so we're gonna go and see how they are visited limoncello is one of the most popular Italian liqueurs the yellow drink is made in southern Italy in particularly in the sunny sicily the Gulf of Naples and the Amalfi Coast mostly because these areas offer the perfect soil and weather conditions to grow lemons Villa Divina supplies lemons to pelini a company established in 1875 in a small village near Rome that specializes in Italian liqueurs just sambuca and mistre pelini limoncello production started in the 90s and today Fellini makes almost 1 million liters of the lemon liqueur per year limoncello is a very traditional Italian liqueur it's really a family tradition most Italian families to wear at home the key to limoncello is the quality of its ingredients and the procedure so as every family especially being a producer of liqueur we had our proprietary family recipe and around the end of the night and during the 90s actually limoncello became fashionable also a more of an industrial production not just a family recipe and so we started producing our own our own recipe also family recipes generally are very high and alcohol proof so what we did we had to counterbalance it in order to have the flavor all the perfumes come out and become balanced with the tartness and the sweetness so that none of them overcomes the other the type of lemon used for making Pollini limoncello is this facade Amalfitano also known as a mouthful lemon these lemons are protected by the protected geographical indication or PGI from the you the limiting a specific area where they can be grown that comprises the 13 towns of the Amalfi Coast approximately a hundred thousand tons of lemons are harvested each year in 40 actors across the coast a key quality of the Amalfi lemons is that they are grown using no pesticides this special lemon cannot really travel because it's not classified organic by the way it's grown is very similar to an organic lemon so these lemons if you have them in your fridge actually go bad after 2-3 weeks they don't resist if you buy them in the supermarket you see the lemons can stay for months without really changing anything these are lemons that they have the lemon peel it's extremely rich in lemon oils if you've put if you dig your fingernail in the peel you actually see the lemon oil coming out so rich as it is and this gives the the limoncello totally different flavor [Music] so this is one of the freshly harvested lemons and here pelini they say that this lemons are special not just because they are massive but also because there are the only lemons that you can literally eat like an apple so we're going to put this to the test and literally bite into this lemon slice Wow incredible but true this is the first time that I have the taste is almost sweet like the inside in here of course Arab it's a bit Tangier but it's not you know you don't get the same reaction when you go oh that was really strong when you eat like your standard supermarket lemon but what's interesting is the zest here it's very soft it's not it's not really an apple it's even softer than an apple I would say this is like melon maybe you know one of those like oranges lemons there are like very very soft and juicy and now there's no aftertaste I I could like easily finish this it's really like a good snack to have on itself the average weight of an Amalfi lemon is no fewer than 100 grams and the lemons are typically harvested between spring and summer [Music] when they're ready lemons are harvested by hand peeled sealed and then sent to polina's distillery in Rome within 24 hours we've imported la bocha crystal I'm gonna Mason Fujio Nicole noon talked to the alcohol totally Mucha le just a guest I gemelos agrerro totally alkyl totally mooch uncle time for the usual important he was so dear madam Mina Modi treat Giorno misogynist Amana she's another history versus Parvati a segunda we need want alko lose we want to butcher at this temple in Fujian I own flag or several different during the infusion the lemon peel transfers all its flavor and richness to the alcohol to get the yellow liquid we call limoncello this is why the use of a superior quality lemon like the Amalfi lemon is so important this means that when you do the infusion since the key the heart of limoncello is the lemon peel infusion and you cannot wash the lemons with chemicals otherwise you would have them in the infusion this is why it's so important that there are no pesticides on the on appeal because otherwise in the alcohol infusion you would extract the pesticides even before extracting the flavor of the lemon moreover these peels are very very thin and this one and very rich in lemon oils and this makes the infusion even much richer in in perfumes and flavor and it gives it a special sweet tartness that has that limoncello Bellini has a sample of the infusion is tested to establish the alcoholic strength by volume and corrected if necessary [Music] after that the limoncello is ready to be bottled the production line at Pauline ease distillery in Rome but was 9,000 liters every half hour [Music] up the coast of Scotland locks are some of the best places to farm voice turfs [Music] hey it's Leon and welcome to Scotland we're in Loch fine to find out how Loch Fyne oysters are farmed and why they're so special I'm also heading down to the local oyster bar to try and decide what the best way of serving them is down the hatch we go [Music] Lock fine farms Pacific oysters which can be found at various locations on the Scottish coast Pacific oysters constitute of 80 percent of the global Easter trade and were introduced to the UK in 1964 to replace low stocks of the British native oysters the native variety can be more expensive and rare but also riskier to consume but if these oysters are harvested all around the world including France Australia and New Zealand what makes Scottish ones so special local landowner Johnny Noble a marine biologist and alain started the Loch Fyne oyster farm in 1978 since then they've grown it into a global business they export internationally to Barbados South Africa and Hong Kong as well as stocking in prestigious London retailers their oysters were even served at Formula One and the Champions League finals the Scottish locks have cool weather in the spring for the start of harvest season in April and this lock in particular is of Class A purity at least six months of the year absolute best in conditions it's what you're looking for you as you can see there's no industry there's maybe a couple of houses so the feed none the best possible feed that you could want the water that you're growing the oysters then again I can't stress enough how good as in heavily populated areas you run the risk of norovirus as well as other things in the water and safety here is paramount Loch Fyne monitors the water here constantly for toxins as do the local authorities to eliminate viruses each oyster undergoes a series of checks starting the moment it arrives from the hatchery the oysters are grown for up to three years in specialized baskets which allow for movement and controlled exposure to the tide these are called SEPA baskets when the tide comes in that actually moves these baskets that will gently just knock off any excess growth that we've got in the oysters and get a better shape to the oyster and about our meat content to the oyster and these trestles at the low tide mark twice a day know what the where that is they are out of water and have got to keep themself shot that gives them a stronger muscle and this process also affects the experience of enjoying an oyster by regulating their size to about 120 grams for the largest and 65 to 75 grams for the smallest they can ensure the correct choices go for cooking and the others are more appropriate for an enjoyable mouthful the water also affects the flavor of the oyster by growing the oyster and a lock with lower salt levels you get a more pleasant salinity also as they grown in a lock and not open coastal waters there's little disturbance on the sea bed which would otherwise make the oysters gritty any oysters imported from local producers need to de-stress after their journey they're counted into bags of 100 to 150 from partner growers and placed in Stila jizz by the waterside before being taken into the grading shed then the decoration shed tanks containing water from the lock have to be kept between 8 and 18 degrees Celsius to avoid the produce closing up this is the decoration process where the oysters are purified under UV light for a minimum of 42 hours to kill off any nasty bacteria the tanks are then drained and the oysters are packaged not find prides itself on its produces long shelf life but how does the company ensure that each oyster is fresh so what will we do is when we're packing the oysters we'd pack up two oysters and we would tap them together to oysters getting tapped together she'd same like two stones getting tapped together and what that means is you've got a good healthy oyster that is going to last therefore noise does gape and like that that means it's dead okay it's not like mussels we're mussels you can give them a little tap and the mussel will shut back over again absolutely faith and for each does gate then that's them the nearby Loch Fyne easter bar sells them for two pound or two dollars forty four cents each just so be there all right erasers are I get them every day five days a week no system and sometimes six days a week they're just from over there across the wall and you can tell how fresh they're but do they taste as good as they look I'm gonna go for it without anything on it first because I just really want to get a taste of what the oyster actually tastes like it's actually really subtle I think oysters I've had in the past have been quite slimy this one definitely wasn't they slide down the hatch but you can chew them there's a definitely a texture to them the oysters here are served with this onion vinegar so I'm gonna squeeze a bit of lemon and then have the onion vinegar one I like anything that's pickled so adding the vinegar element to the really salty oyster is is actually really good I have been brought this Tabasco I'm not gonna put any on here because I feel like these oysters don't need to be overpowered by the flavor of the Tabasco sauce so far the fresh oyster with lemon is my favorite but what are the cooked ones like we have one that has anchovy smoked cheddar and some chili sauce and then this is just garlic cheese bread crumbs this is so early in the morning to be always this I absolutely love anchovies I've never had one on an oyster so it works the chili chocolate sauce is like a nice sweetness to it that probably you do need when you've got something that salty garlic butter and bread crumbs it's like a little mini fish pie that's exactly what it was like a mini little fish pie was really nice for me the king if you're gonna eat oysters eat them eat them fresh eat them alive Loch Fyne exports nearly thirty five thousand oysters every week just over 1.8 million a year production here might be at a comparatively smaller scale but the business has won multiple awards for its taste and quality including the Queen's Award for Excellence international trade we have a group called the a SS G which is the association of Scottish shellfish growers who meet every year and we try and develop the industry every year it's not a big industry at the moment but the good thing about in the industry as its quality motivated and just like ourselves here and depends on local communities would you ever guessed fish is one of the ingredients of Worcestershire sauce here's how the staple British sauce is made hello today we're in the West Midlands of England in Worcestershire the home of Lea & Perrins we're going to see how they make their famous Worcester sauce today we're going to find out about its history and origin what makes this so popular here in the UK and then of course we're going to taste it [Music] what sushi sauce is a condiment made through a long-established maturing process with molten spirit vinegar molasses red onions garlic anchovies tamarind and secret seasoning the sauce can be enjoyed in a variety of ways used to complement steaks burgers cocktails such as a Bloody Mary and a British favorite cheese on toast but how did this famous sauce come into existence here in the West Midlands Salim parents is steeped in over a hundred and eighty years of history you know the story starts in 1835 with Lord Sandy's who was repeatedly and no woman of this county and he'd been traveling in the Far East and had picked up this recipe for a source and he loved it so much he brought it back to Worcester and wanted it made up he turned to a couple of entrepreneur chemist mr. Lee and mr. parents who owned a chemist shop in the center of Worcester in Broad Street so he gave him the recipe mr. Lee and mr. parens got the ingredients from around the world and made up the source and you know what it tasted awful Lord Sandy's never returned and mr. Lee and mr. parens put this mixture in the basement of their chemists shop and didn't return to it until a couple of years afterwards when they tried it and it matured into this wonderful elixir and so started the kind of global fame of Lea & Perrins into what it is today after discovering their newfound popular sauce the pair began selling it from the Broad Street cannons which was quickly becoming popular with locals in the area Liam parents then relocated to a new factory in Worcester in 1897 where the sauce is still made today depending on your region it will either be packaged in the iconic orange label or wrapped in a beige paper wrapper so at the soy - in Worcester we do mainly Liam phones production in glass bowls 7080 percent of what we do is leave very so for a lot of volume and also will produce around about 43 million bottles a year so depending on the bottle so that the running at the time we can run anything from two and a half tons an hour or the two five and six tons per hour Paul escorted us around the factory showing us the making process we started in the basement where hundreds of barrels sit quietly maturing the Worcestershire sauce ingredients just like it did over a hundred years ago [Music] Paul starts by showing us one of the three main ingredients that go into Lea & Perrins sauce hold red onions so we got some red onions here that have been picked in for about nine to ten months and you've still got the whole onion which we noticed but it's changed from being a very hard fruit even though it's keeping it to call up to being a little bit mushy and it's the process of breaking down the vegetable that creates this lovely juice that comes out that will give us that lovely flavor the same process is also done with whole garlic cloves which also sets in a barrel of malt vinegar to Pico for 18 months [Music] one of the most interesting ingredients sitting in these barrels are unsure ease and there are lots of them the fish which are captured and sent from Spain ageing 200 kilograms of salt for two years which help bring out the base flavor for the sauce after the ingredients have finished maturing they then go to the making house where they are mixed together the garlic onions anchovies and salt are added into this 5000 liter tank [Music] [Applause] it then goes to the moderation storage area where the ingredients are transferred and held in a larger 30,000 liter tank for a minimum of six weeks adding more ingredients including their secret spices further enhancing the maturing process once complete the sauce then goes to the final stage where it gets pasteurized the sauce first goes through this holding tank before heading to the heat exchanger which preheats the sauce for around 2 minutes then cools it again before sending it to bottling you [Music] it's finally time to try the Westeros one thing to keep in mind is that this sauce is basically everything that I hate I'm not a big fan of vinegar anchovies garlic onions and all these strong strong flavors [Music] I've been the winning point in here is that you don't taste the fish I could never tell them there's fish in here I can taste the vinegar and the garlic and the onions you know like if you compare this to like the standard vinegar that you have on the market this will taste more like a balsamic vinegar because it has some sweet notes I have made a very sad-looking cheese of those so what we've done here is we put a little bit of the Lea and Perrins sauce just on top of the cheese before it put it this onto the grill there is sauce in here I think this one is a very very good option this was actually elevated so overall not for me but it's the great sauce popular all over the world cheddar cheese takes this name from a small village in the West Country England [Music] cheddar cheese is named after a small village in the West Country in England we're here to watch the traditional method of making it and find out why cheese makers restarted the centuries-old tradition of storing it in caves the cheddar calls cheese company is zod dairy in this village so we're about to see the real deal about three hundred and thirty three thousand tons of cheddar are produced in the UK per year to get the official protected designation of origin label West Country farmhouse cheddar the cheese has to be made in one of the four counties Cornwall Devon Somerset Dorset the cheese must be made from milk from grazing herds no more than 30 miles from the farm it has to be made from a traditional recipe the curds need to be turned by hand and it must be aged to a minimum of nine months the earliest record of cheddar anywhere is at cheddar in Somerset in 1170 the land around this village has been at the heart of English cheese making since the 15th century today as many cheddar producers have upscaled and required more land there is only one traditional cheese maker left in the village the cella gorge cheese company produces 60 tons of cheese each year but certainly down here you have the Somerset Levels and then you have the top of the cheddar gorge and each year you would get a lot of water coming down from the gorge bringing a lot of silt which really made the pastures verdant and very very nutritious in the morning 2000 litres of milk is delivered from a farm for miles away it takes around 10 litres of milk to make one kilogram of cheddar the milk is agitated which mixes a fat evenly through the milk some farmhouse producers use pasteurized milk but here it's raw milk we use it on pasteurized we need to know that the quality of the milk and the safety is fine the farm that we get it from has Frisian toast operations British furnishings a vegetarian replacement for rennet is then added which sets the milk into a junket this is cut to form curds and whey the curds and whey are heated to about 40 degrees Celsius to make the curds solid this influences the moisture level in the finished product cheese's like gorgonzola and mozzarella have a lot of moisture in them so they go off very quickly whereas parmesan has little moisture so last for a long time cheddar is somewhere in the middle around 40% the starter cultures develop and multiply the way is drained away next the all-important chattering process where the Kurds now having the texture of chicken breasts are turned and cut what chattering does is it squeezes the curd and forces more way out of it and gradually it'll get drier and drier and the texture changes very quickly [Music] the curd is salted by hand to preserve it and milled into small chips it's pressed into a 25 kilogram mold and left overnight in the morning it's dipped in hot water to smooth the edge of the cheese and remove the imprint of the cloth it's been treated with a vegetarian based substance the use of cheesecloth is a vital way of allowing the cheese to gradually dry and develop around the only thing that identifies it is a tag that states a date of production and the weight of the cheese the mellow mature and vintage Cheddar's are all stored on site where they are turned and the free mold is vacuumed away [Music] the cave mature variety is carried into the famous Goths cave in the men dip hills the constant temperature and humidity nearly 98% provide perfect conditions in which to mature clothbound cheese the moisture content is a critical component and it ensures the cultures and enzymes move on more quickly producing a more complex flavor it takes on the natural yeast and mold from the atmosphere in the cave leading to an earthy flavor the cheese's strength is defined by the length of the aging for mellow cheddar it's four to six months mature ten to twelve months and vintage 20 to 24 months cave matured should have less of a bite at 12 months old we tried some out to see if there's a taste difference between the maturation the first one I'm going to have a little bite of is the cave matured cheddar it's really creamy it almost has a consistency of quite a medium from oil cheddar you can tell the difference at the Rhines here so I've got the cave h1 which has sort of like that really damp quite dark color on the rind of it and then I've got the vintage one which is just a little bit lighter okay now try some of this Wow the flavor of that is incredible it has such a kick to in such a bite immediately when you cut into vintage shudder you want there to be almost a flakiness to it and that's exactly what this has gone the company is the first one in recent memory to reintroduce cheddar cheese back into a natural cave environment to mature the PDO label was set up to protect the industry from non genuine products so why did the cheddar gorge cheese company opt out of it some years ago we had PDO status for our cheese but we deliberately opted out of it so with the PDO you can make it from pasteurized milk we may call outs from unpasteurized the PDO you can mature it in plastic we mature ours in cloth and we are still doing the things that would enable us to qualify for PDO what we've just done is going a little bit further [Music] in London we take a look at how traditional crumpets are made at a bakery the churns out 36,000 of them per hour [Music] hello today we're in Enfield in London to find out how traditional crumpets are made and for those of you who don't know crumpets are very British being they are similar to toast similar to pancakes similar to bread but the neither bread neither pancakes so today we had Warburton's which is UK's largest crumpet producer imagine in Enfield alone they make 36,000 crumpets per hour [Music] British crumpets so what are they exactly and how did it become so popular within British cuisine it is said that crumpets originated in the anglo-saxon period during 410 and 1066 and they were originally known as spikelets they were small hard oval-shaped biscuits cooked on a griddle and had a pancake like appearance during the Victorian era the recipe was altered to include the East and bicarbonate soda to give them a soft spongy look what about its name its origins are unclear but there are a few suggestions saying he may have come from a 14th century reference to a crumpet cake which was a crumpled and curled up cake and the old english word from path which also means crumpled [Music] Warburton's is a business we were founded back in 1876 in Bolton and over the last hundred and forty years we have grown and grown from a local business to a regional business to now a national business to be the number one bread brand in the UK within British culture the crumpets plays played a really important part because it is a staple of a British diet effectively we see it traditionally over the years it's always been a breakfast accompaniment so rather than toast people they're crumpets with jam but we've seen that involved as well and over the years people now have start eating crumpets with ham and cheese on top and it's become more of a meal accompaniment so the process of actually making a crumpet is quite quite complicated and technical but very simple in its approach so we take our raw material so flour water yeast a little bit of brine what we then do is we need to activate the yeast so the mixing process will generate a bit of heat and start to get the the batter warming up to around 40 degrees at that point the yeast starts to activate and part of that process is that the yeast will start to consume the sugars so that present in flour and as they consume in the sugar they're actually as a byproducts releasing carbon dioxide that's the magic we then take that and deposit it onto a hot plate so the hot plate runs at about 200 degrees and we deposit fixed amounts of batter into the Rings [Music] as the batter hits the hot plate it will set the base of the crumpet but as the heat then starts to go through the base it starts to heat the water and boil the water and the water turns to steam and as the water and the crumpet and the heats going through the batter were actually expanding the co2 bubbles so what happens in is as the bubbles expand and the steam is looking for the easiest way out it's pushing the co2 up through the butter as that comes through the batter it's actually setting the walls of the hole so when the gas is released that's how we form the holes in a crumpet the surfaces of the crumpets are then toasted for around 20 seconds to give them the finishing touch well you may find interesting is that the crumpet does need to be toasted at all as Warburton's told us that it's solely for aesthetics as the crumpets are already cooked [Music] once toasted the crumpets then go on to be cooled in three separate rooms each with varying temperatures first starting at 18 degrees Celsius 15 degrees and then 10 degrees after being cooled a system scans the crumpets inspecting each one for their color porosity and consistency in shape the crumpets highlighted in this green border signify that they are good and ready for packaging this row here without the green border this means that they're not quite up to the standards for Warburton's so they're taken off the line this custom-made robotics are capable picking up eighty-six crumpets a minute sending each one onto the final stage of the process packaging [Music] [Music] so we got a packet of crumpet straight up the line I'm actually very excited about this because despite having lived in the UK for more than seven years now I've actually never had a crumpet in my life I know it's a disgrace so I'm gonna make up for it and give it a try [Music] I love how it's very crusty in here like the bottom has a very very strong strong and solid crust and and the top is like spongy soft I would say you almost get two flavors you get the the savory the savory crust of the bottom side and then like a more a more sweet taste of the of the spongy spongy top side it's very nice I love how the butter is like completely disappeared into the holes which means that when you bite into it you actually get the battery taste in there the texture is it's nice and spongy it's cakey and yeah it's just a just a like discovery for me I wish I wish I have known about comfort before like where were my British friends when I needed them guys I had to know about this seven years ago from a production perspective when I look at cramp it plants we've got three cramping parts and on average we produce 36,000 crumpets an hour which equates to about six thousand packets of six-pack crumpets so when you look across a week that's equipments are about 800,000 packets coming out of our infield site alone every week so in order to make eight hundred thousand packets of crumpets a year we have to have a shift pattern that's robust enough to facilitate that and we run 24 hours a day seven days a week we have four four shifts that operate 12-hour shifts across the seven days in a week we only shut as a business on Christmas Day so we are actually produced in products 364 days of the year to make sure that our customers always get what they want [Music] [Music]

Channel: Food Insider

Views: 3,382,238

Rating: 4.739254 out of 5

Keywords: GOUDA, UK, INSIDER, LEMONS, Original, FOOD INSIDER, HAM, ARTISNAL, CHEESE, Video, REGIONAL EATS

Id: IUkPbDA8r8k

Length: 126min 6sec (7566 seconds)

Published: Sat Mar 28 2020