(10 Jul 2024)
FRANCE CHEESE
SOURCE: ASSOCIATED PRESS
RESTRICTIONS:
LENGTH: 6:56
ASSOCIATED PRESS
Paris, France – 21 June 2024
1. Wide of Fromagerie Quatrehomme, a prestigious cheese shop in Paris
2. Mid of customers
3. Close of Comte cheese
4. Tilt down of cheese cabinet
5. Mid of cheese
6. Close of Boulette d’Avesnes cheese from northern France
7. Various of French goats cheese
8. Various of staff member preparing cheese for customer
9. SOUNDBITE (English) Nathalie Quatrehomme, owner, Fromagerie Quatrehomme:
“In some countries, you have one kind of cheese: all the pressed cooked paste, or kinds of cheddar. In France, we have a really, really great diversity of different cheese: goat, sheep, cow, with different kinds of paste. You have washed rind, you have all the lactic cheese, you have all the Tomme, you have all the blue. You really have all the different cheese that you are thinking of are present in France.”
10. Various of exterior of shop
11. Pan of cheese cellar
12. Various of cheeses in cellar
13. Cheese being taken from shelf
14. Various of staff member brushing cheese, which is done to remove unwanted bacteria
15. Staff member removing cheese from shelf
16. Close of staff member turning cheese, which is done to allow rind to develop evenly
17. SOUNDBITE (English) Nathalie Quatrehomme, owner, Fromagerie Quatrehomme:
“We put them in the cellar in different areas, we have different kinds of cellars here, it depends on their maturity. Some cheese will need more humidity, some will need more a dry atmosphere, some cheese will need to be contained to become really ‘confit’ or creamy, some cheese will need to be washed. So we really adapt our care to the different needs of the cheese.”
18. Various of staff member cutting cheese into smaller blocks
19. SOUNDBITE (English) Nathalie Quatrehomme, owner, Fromagerie Quatrehomme:
“I think traditionally you have a cheese plate after the main course and before dessert. This is the traditional way of having a cheese plate in France. But I think this traditional way is evolving. Now you can have all cheese and meat course, you can have cheese in an appetiser and not after the main course. You can have cheese at breakfast. We really changed the way of eating cheese and that’s nice.”
20. Pan to counter
21. Close of cheese
22. Cheese being cut
23. Various of customer showing cheese they have bought
24. SOUNDBITE (English) vox pop, customer, name not supplied:
“I’ve been living for 20 years in the neighbourhood and the best spot is here. But I have to tell you that the best spot is not only for the neighbourhood, it’s not even for Paris, it’s not for France, not for Europe, it’s the best place in the world. Exceptional cheese, seriously. I could not go anywhere else.”
25. Pan to goats’ cheese display cabinet
26. Close of goats’ cheese
27. Various of staff member preparing cheese for customer
28. SOUNDBITE (French) vox pop, customer, name not supplied:
"French cheeses are the best, I assure you, Madam. They have flavour. They have a very soft, creamy texture so obviously we want to eat them every day."
29. Tilt up of cheese display
30. SOUNDBITE (French) vox pop, customer, name not supplied:
"It’s every day, either at 12 p.m. or in the evening, in the evening with a green salad and at 12 p.m. after a good meal I have it with good Bordeaux."
31. Various of staff member brushing cheese
STORYLINE:
LEADIN:
A Parisian cheese shop has been supplying locals with Brie, Comte and goats cheeses for four generations.
STORYLINE:
France makes around 1,200 types of cheeses.
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