Reportage TF1

Raw milk cheeses are really making waves in the United States. A report by Guillaume Debré in Vermont. These American “affineurs” or cheese makers are making blue cheeses. With the help of a master of the art they have built the first large scale cheese aging cellar in the United States. You’ll see an interview with Mateo Kehler, an American Affineur and also Hervé Mons, originally from Auvergne in the heart of France, who got the Kehler family hooked. Americans have started to discover the French flavors.