『"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More』のカバーアート

"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More

"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More

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 Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into: The curious history of Rue Mouffetard and why it has its particular name Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color France's commitment to quality and small producers What the "blue" in blue cheese is Which cheeses thrive in which climates The health benefits of living, uncooked cheese in France At what part of the meal the French eat cheese The origin story and purpose of the ash on cheese Why you should eat organic vegetables apples from France with the skin Chef Alex's top 5 cheese picks you can't miss in France Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world. -- This season of Foods That Matter is presented by Watkins. Executive Producers: AJ Moseley and Stuart Halperin Editing: AJ Moseley Marketing: Catrin Skaperdas Music: Jenny G

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