No text or picture Add-ons were added yet. How sad!
Male 1: We should do the alpine then?
Male 2: Yeah, let’s do the alpine.
Male 1: Alpine hard press.
Male 2: Yeah, let’s grab the big L’Hercule.
Male 1: Yeah?
Male 2: And put it also
Male 1: Can I sit on there?
Male 2: Yah.
Male 1: This is a big cheese.
Male 2: This is a big cheese. This is L'Hercule de Charlevoix and this is one of the very few Canadian examples of what’s called an alpine cheese. It’s a bit, bit off to call it Canadian cheese alpine. It’s not from the alps but it’s made in the style of classic Swiss and French Alpine cheeses like this Le Gruyere de Grotte. What alpine really means in cheeses usually is that, the cheese is a large wheel that’s pressed and cooked hot so that there is very little moisture in the cheese. Most of the moisture is removed so that you can age these large wheels for years sometimes. This Gruyere here is been aged 13 years. This L'Hercule de Charlevoix is 18 months old and because they are so little moisture, it doesn’t go back. It just keeps developing, getting richer, stronger flavors.
Male 1: The hard press cheeses are among the most shelf stable you’re saying.
Male 2: Absolutely. These cheeses would last for years. You can get examples of Comtes that are three years of age. They can go three to four years without any trouble.
Male 1: Even once you’ve cut the cheese, it’s going to last for a long time on your fridge?
Male 2: It’s going to last a really long-term in your fridge. It’s not going to be perfect but once you cut the cheese, it’s not going to ripen any further but it will last for weeks or months without any difficulty.
Transcription by:
Scribe4you Transcription Services