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Learn more about international cheeses such as Gruyere, Parmegiano Reggiano and Jarlsberg with the Cheese Guru.
Tags:Learn About European Cheeses,cheese making,dairy farming,french cheese,gruyere cheese,history of cheeses,italian cheeses,jarlsberg cheese,watchmojo,goat cheese
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Leila Lemghalef: Did I hear you say cheese please? You’ve got it! Welcome to watchmojo.com, I’m your host Leila. Today, we’re talking to cheese specialist Vincent Buttiens.
Can you please tell us how many labels of cheese you carry?
Vincent Buttiens: Usually 500 to 600 different kinds of cheeses.
Leila Lemghalef: Are these international varieties made abroad?
Vincent Buttiens: Yes, international from Switzerland, Italy, France.
Leila Lemghalef: We have some of the most popular cheese makers.
Vincent Buttiens: Jarlsberg is a big company. It was doing the cheese but Parmigiano- Reggiano is one of our big sellers from Switzerland.
Leila Lemghalef: Can you share anything about the relationship between dairy farmers and cheese makers?
Vincent Buttiens: For us, I would small, dairy farmers usually making experience to begin and they come and see us to ask if there cheese is good.
Leila Lemghalef: Do most producers make only one type of cheese?
Vincent Buttiens: When they begin like for a small dairy productor, they start with doing only one type of cheese and have the good recipe and then try some other type of cheese.
Leila Lemghalef: And what’s the best way to conserve the cheese in the fridge?
Vincent Buttiens: Either aluminum paper or wax paper and then after with some plastic paper. I would say every cheese has its sticking equivalence or ratio. Goat cheese for example doesn’t like plastic paper around because of its humidity inside and it’s not good for the cheese.