ARTISON CHEESE AND GREEN LENTIL FROM VELAY

The best products of French gastronomy

An episode from the series FRENCH DELICATESSEN

Format: HD
Duration: 26 ’
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Available version: French
Rights: All Rights | Worldwide

Synopsis

In an effort to perpetuate a tradition that goes back to antiquity, Jean-François Béraud produces the green lentil of Puy.

As for Marie Chapuis, she breeds Holstein cows and transforms their milk into a cheese called artison.