Podcasts about Camembert

The episode features farmers, artisan food producers, and the distributers working to connect the two and create a thriving hyper-local milk market. We learn how collaboration and adding value is key to keeping dairy at the heart of the community.Milk production on Arran has a somewhat turbulent history, with external pressures such as pasteurisation legislation pushing the industry to the brink of collapse at the end of the twentieth century. However, thanks to the determination and creativity of a small number of islanders, the last remaining dairy herd on Arran survives to this day, and the industry is going from strength to strength.Episode guests:Matthew DobsonMatthew Dobson is the Production Manager at Arran Ice Cream. He has worked in the family business for over 13 years, during which time he has played a vital role in the growth and development of the brand. Having grown up on the island, Matthew is passionate about creating a high-quality product that really shows off the taste of Arran's milk, supports local farmers, and creates memorable experiences for visitors and residents alike.Calum ChaplinCalum Chaplin is an artisan cheese maker producing award-winning Arran Blue, Arran Mist (Brie) and Camembert cheeses for Arran Cheese Shop at their factory in Blackwaterfoot.The cheese is made using milk from the island, and sold in shops, markets, delis, and restaurants both on Arran and around Scotland.John MurchieJohn Murchie is a farmer who cares for the island's last remaining dairy herd at Tigheanfraoch Farm. Tigheanfraoch Farm has been part of the Murchie family since 1953 and is now home to 59 cows, with 47 milked twice a day, 365 days a year.The cows enjoy a natural, seasonal lifestyle, grazing on Arran's rich pastures in summer and fed on homegrown silage in the colder months. Hosted on Acast. See acast.com/privacy for more information.

French Cheese: The Full Story is the most comprehensive episode Fabulously Delicious has ever made on French cheese — covering everything from the monastic origins of French cheesemaking to the raw milk collapse that has seen France lose ninety percent of its artisan cheese culture in a single lifetime. French cheese history, French cheese culture, practical French cheese guidance and a passionate argument for why one of the greatest food traditions in the world deserves your full attention.The episode begins with a statistic that stops most people in their tracks. Seventy years ago one hundred percent of French cheese was made from raw milk. Today that figure is ten percent. We go back to the beginning — the monastery cellars of the Benedictines and the Cistercians, the extraordinary story of Roquefort as the oldest legally protected food in the world, the history of Camembert and Brie, and the AOC and AOP system that protects French cheese today. The heart of the episode is a guide to the five families of French cheese — the framework that makes French cheese make sense. Fresh, bloomy rind, washed rind, pressed uncooked, pressed cooked and blue — each one explained through its most celebrated examples, from Époisses and Munster to Comté, Reblochon and Ossau-Iraty.The second half takes you on a regional tour of France through its greatest cheeses, goes inside the French fromagerie to explain exactly how to navigate one, covers how the French actually eat cheese and why they are right about almost all of it, and closes with the future of French cheese — the threats, the revival and why every choice you make at the cheese counter genuinely matters.If you have listened to the Fabulously Delicious episodes on Brie de Meaux, Abondance or Époisses, this episode is the full picture those episodes were drawn from. Search Fabulously Delicious on Spotify and Apple Podcasts for more French food stories every week.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack Merci beaucoup!Newsletter Youtube Instagram Facebook Website #FrenchCheese #FrenchCheeseHistory #FrenchFoodPodcast #FabulouslyDelicious

(1) Echte Camembert steeds moeilijker te vinden (2) Ontbreekwoord: een onbekend liedje dat je niet uit je hoofd krijgt (3) Vraag het aan Gilles: waarom hebben kinderen zelden koud? (4) Over 50 jaar zijn er geen egels meer (5) Nico Dijkshoorn

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Los olores en la sensibilidad de un sentido hiperdesarrolladoECDQEMSD podcast episodio 6304 Aromas SensiblesConducen: El Pirata y El Sr. Lagartija https://canaltrans.comNoticias del Mundo: Pasajeros del vuelo a Washington Beijing - Tiroteo en Harvard - Los hermanos Adorni - Hubo sexo en ese avión? - Clases de guaraníHistorias Desintegradas: Taxi en Oaxaca - Hacemos seguimiento al caso - Un olor nauseabundo - Las francesas - Camembert y simpatía - Los pescados en el bus - Tips para el metro - Conocer el mundo - De La Polla al Candié - Huevo crudo - versiones y - Caguamas y Mantarrayas - Feliz día Paraguay y más...En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!!NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de  nuestra completa intervención humana.

durée : 00:03:24 - Chocolat, pop corn ou camembert ? Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Mushroom Risotto The Brie in this recipe is not a must; however, adding it – or Camembert, or any other soft ripened cheese – makes this risotto extra creamy and so delicious. The Brie should not melt entirely but rather soften from the heat, which is what I adore most about this dish.

Why do some wine and cheese pairings taste better together than either one alone? Why do some wines collapse when paired with certain cheeses? What will surprise you about cheese that's similar to wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Michael Finnerty, author of the terrific new book The Cheese Cure: How Comté and Camembert Fed My Soul. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Michael Finnerty's new book, The Cheese Cure: How Comté and Camembert Fed My Soul. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why do some wine and cheese pairings taste better together than alone? Why did a natural red wine collapse when paired with Camembert? How do acidity and bubbles transform rich cheese? How does cheese age differently from wine? Why do tyrosine crystals in aged cheese create both crunch and pleasure? Why can older cheeses develop surprising flavors like rum and raisin rather than simply becoming sharper or saltier? How do cheese appellations work, and why are names like Roquefort or Parmigiano legally tied to place? What is the difference between a cheesemonger and an affineur? How did Michael Finnerty's midlife pivot from journalism to selling cheese begin? Why did selling cheese feel more meaningful to Michael than covering wars, elections, and other major news events? What makes Borough Market special beyond the food itself?   Key Takeaways Why do some wine and cheese pairings taste better together than either one alone? I had tasted a medium bodied wine with some nice minerality that also had some savoury notes and some citrusy notes. When you paired it up with the Ossau-Iraty, which is a higher fat cheese, the two of them paired together, one lifted the other. It was just that perfect example of how when you hit a pairing right, when you're spot on, the wine is improved and the cheese improved. Both are lifted. Why do some wines collapse when paired with certain cheeses? So we were tasting a red, it was bright and fruity. And then we had some Camembert. And Camembert is a big cheese and it's a hard cheese to pair. It's more pungent than Brie. For me, it has a real garlicky side to it. It's always going to depend on where it is on its little journey in life. which is much shorter, obviously, than a bottle of wine's. But when you get a Camembert that starts to get riper, it is going to have a quite a punch and quite a garlicky taste. With this natural red and Camembert, both started to taste not very nice to be honest. What else do you think wine and cheese share that might surprise us? First of all, if people didn't realize that cheeses have appellations as well, which are granted based on applications that are made to a central authority. That comes with what the French call a cahier des charges, so kind of a manual on how to make the cheese. The first one having been in 1925, now there's loads of appellations. And they're not just French cheeses. Of course, things like Parmigiano are appellations as are raclette in Switzerland. You'll get some cheeses that like, for instance, Brie. Those are going to be loads of Brie, but there's only one Brie de Meaux, which is the appellation.   About Michael Finnerty Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.       To learn more, visit https://www.nataliemaclean.com/387.

Baguette, Bordeaux, Camembert de Normandie… Connus à l'international, ces aliments et vinsfont partie intégrante du patrimoine alimentaire français. Mais comment se constitue le patrimoine alimentaire ? Les touristes ont-ils un rôle à jouer dans son processus de construction ? Et quels sont les enjeux et impacts de ce patrimoine particulier ?Dans ce nouvel épisode des podcasts de Mondes Sociaux, Jacinthe Bessière revient sur les recherches sociologiques qu'elle a menées sur cette patrimonialisation originale située au croisement entre tourisme et alimentation.

There's some big news in the world today and it may change your life. It's all to do with Brie & Camembert, you know, the soft cheeses... Subscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Une émission qui débute et se termine pas des formations britanniques pas clairement catégorisées "rock prog" mais à la croisée de plusieurs courants et flirtant avec notre thème de prédilection. Pour les premiers :  la musique électronique, industrielle ou encore trip hop, il s'agit du très attendu nouvel album d'ARCHIVE ! "Glass Minds" est le 13ème album original du collectif (en excluant donc les BOF, versions alternatives, lives et autres compilations). J'ai testé, pour pouvez y aller les yeux fermés ! Même si tous les titres ne sont pas progressifs et dans la couleur d'Amarok, plusieurs s'y adaptent parfaitement, à l'instar du titre éponyme proposé dans ce numéro.  La tournée consécutive à la publication de ce nouvel opus passera par Paris en avril, mais c'est complet. En revanche les chanceux habitants de la région de votre radio préférée ou les vacanciers auront l'opportunité d' applaudir Archive au festival LES ESCALES de St Nazaire le 27 juillet  !   A l'extrémité du spectre (temporel et de style), un extrait du 2ème LP des franco-britanniques GONG, nous sommes en 1971. "Camembert Électrique" bénéficie d'une belle et justifiée notoriété dans ce courant représentant la scène de Canterbury, à l'aube du rock progressif. Attention, nouvel album studio en vue : British Spirit sort le 13 mars !  Eminent membre de Pendragon et Arena, CLIVE NOLAN vient tout juste de publier son nouveau projet personnel. "The Mortal Light" est pour les gourmand.es : un rock-progressif-opéra de 2 heures 1/2 et ayant nécessité à son créateur pas moins de deux ans de labeur ! On se délecte d'un 1er extrait dans ce numéro, un titre aux belles influences celtiques !  Trois jeunes anglais "métalleux" ont publié fin 2025 leur 2ème album : "As Ink In Water". Un rock progressif qui oscille entre guitares aériennes et chants gutturaux. J'ai opté dans ce numéro pour la première option ! Il s'agit du groupe ASIRA, originaire de Reading, tiens donc comme un certain... ...MIKE OLDFIELD, qui s'en est éloigné depuis déjà longtemps, aujourd'hui confortablement installé dans sa propriété des Caraïbes, en retraité éloigné de l'industrie musicale. Mais dans les 80's, il était encore très actif et inspiré, même s'il se sentait "contractuellement" tenu par Richard Branson, le patron de Virgin (label inauguré par le fameux "Tubular Bells"), de publier des titres "commerciaux" et éloignés de ses aspirations artistiques. En 1987, il collabore avec bon nombre de guests aux chants et aux instruments lorsqu'il publie "Islands" dont le titre éponyme est interprétée par Bonie Tyler, star des charts à ce moment là. Et sur le nouveau format grand public qu'est le CD, ayant plus de place que sur le vinyle, le Maestro en profite pour placer un titre bonus "When The Night' s On Fire", une réécriture du titre phare "Islands" et interprété pas sa nouvelle compagne, la chanteuse norvégienne ANITA HEGERLAND. A la disposition de vos oreilles aguerries dans cet épisode !   Le combo suivant est tout simplement européen. En effet, difficile de leur attribuer une nationalité puisque ses membres vivent en Angleterre, en Suède et en Norvège mais ensemble ils forment GALASPHERE 347. Même si les technologies actuelles permettent de produire des albums en travaillant à distance, ils tiennent à préciser que leur musique est "garantie sans IA", ce qui est tout à leur honneur mais triste que les musiciens doivent aujourd'hui le préciser... "The Syntax Of Things", leur 2ème album est d'ailleurs agrémenté de synthés analogiques, une rafraichissante nouvelle publication particulièrement recommandée !!      Une artiste à la personnalité marquante et forte, représentant dans les années 70 le courant "libertaire", sa vie n'a pas été un long fleuve tranquille. CATHERINE RIBEIRO a publié pas mal d'albums en solo ou avec le groupe Alpes avant de se tourner vers le cinéma dans les 80's. Peu médiatisée, sa musique reste pourtant régulièrement et à juste titre citée chez les amateurs de rock progressif que nous sommes. Catherine Ribeiro s'est éteinte à l'âge de 82 ans l'été 2024. Retour sur l'un de ses meilleurs albums "Le Rat Débile Et L'Homme Des Champs" son 5ème opus paru en 1974.  En 2020, le groupe Anathema se retrouve en difficulté financière suite à la pandémie du Covid 19.  Une pause "d'une durée indéterminée" est décidée mais l'un membres fondateurs et des frères Cavanagh, Daniel, décide de monter un nouveau projet : WEATHER SYSTEMS dont le nom est aussi celui de l'album sans doute le  plus "progressif" du groupe. "Ocean Without A Shore" en 2024 est donc le 1er  album de Weather Systems. Un extrait dans ce numéro. Et puis à l'instar d' Archive en début d émission, SUPER FURRY ANIMALS est une formation galloise hétérogène en matière d'influences musicales. Le groupe gallois propose une pop sophistiquée et audacieuse, teintée de psychédélisme à l'instar du titre diffusé ici, extrait de l'album "Radiation" paru en 1997. Pour nos chers voisins outre-manche qui suivent cette émission "made by a froggy", le groupe est en tournée durant le printemps et l'été au Royaume Uni et en Irlande, embrassez les pour moi !  Thierry JOIGNY Chaque jeudi à 20h  

El proceso de afinado o maduración del queso depende fundamentalmente de la interacción entre hongos y bacterias, los cuales pueden estar presentes de forma natural en la leche cruda o ser aportados por el entorno, como ocurre en las famosas cuevas de los Picos de Europa. Estos microorganismos, entre los que destacan especies del género Penicillium como el Penicillium roqueforti y el Penicillium camemberti, son responsables de degradar las proteínas de la leche para sintetizar los sabores, aromas picantes y texturas características de variedades como el queso azul o el de tipo Camembert. Curiosamente, la ciencia detrás de este proceso está estrechamente ligada a la historia de la medicina, ya que fue la observación de hongos del género Penicillium lo que permitió a Alexander Fleming descubrir la penicilina al notar cómo inhibían el crecimiento bacteriano. Aunque la industria moderna busca estandarizar estos procesos mediante el uso de kits y cepas seleccionadas para mimetizar las condiciones naturales, la complejidad de los ecosistemas equilibrados que se forman en las cuevas tradicionales sigue siendo un factor determinante para obtener perfiles de sabor únicos y de alta calidad.

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses (Murdoch Books, 2025) is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses. You'll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses (Murdoch Books, 2025) is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses. You'll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses (Murdoch Books, 2025) is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses. You'll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day

Alistair Bruce-Ball, Chris Sutton and Statman Dave discuss the big FPL issues ahead of the festive fixtures with the help of Listener Spud.Was Dave wrong about Ekitike? How should we replace the injured Bruno Fernandes? Can AI save the Listener's Lions?Video games and board games are on the table for Sutton Death and Spud has another superb song up his sleeve.Make sure you enter your team into the BBC Sport League while you still can! The all-important code is bbcfpl. (There'll be no more entries after the Gameweek 19 deadline)To get in touch - email fpl@bbc.co.uk or Voice notes on WhatsApp to 0800 028 9369.

This was a very late and very chaotic recording.Christmas is frying all our brains, everyone's busy, half the crew vanished, and the rest of us sound drunk despite being completely sober. This is a short, unfiltered, spur-of-the-moment “we HAVE to get this done before Dynamite” — and it shows.In this deeply unhinged Episode 75, we somehow manage to cover:John Cena's retirement and a full therapy session about his legacyAEW's Continental Classic, upcoming UK shows & British wrestling greatnessMercedes, Red Velvet, Rio, and the state of the women's divisions across the worldGatekeeping AEW fans, Nick Khan's delusion, and Tony Khan's Jaguars curseWhy Mark is circling a car park with Camembert on his mindWhy you could get banned from a nightclub because of a Figure FourAnd why none of us should be allowed microphones in DecemberDespite the madness, we love doing this — and after this week we'll get things back on track with more BritWres coverage, more AEW chat, more guests, and hopefully more sleep.

Comme près de 6.000 boites aux lettres jaunes ont été enlevées, Martin voudrait installer un bureau postal, chez un fromager, … qui n'a, évidemment, rien demandé

Comme près de 6.000 boites aux lettres jaunes ont été enlevées, Martin voudrait installer un bureau postal, chez un fromager, … qui n'a, évidemment, rien demandé

Episode: 2538 Engineering Cheese Through the Millenia.  Today, say "cheese."

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

durée : 00:02:05 - France Inter sur le terrain - En plein cœur de la Normandie, une entreprise fabrique des boîtes en bois pour le camembert et d'autres fromages depuis plus de 100 ans. L'usine CIBEM de Saint-Pierre-en-Auge, dans le Calvados, va fermer en 2026, a annoncé, fin septembre, la direction de cette filiale de Lactalis. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

You'll be glad to know things have become just a little clearer since last week when it comes to what is going on in France. Just a little.We have a new government, we kind of have a new prime minister, we've had a major retreat by the French president Emmanuel Macron, and we have a crucial few weeks ahead of us in France, during which, I don't think it's an exaggeration to say, the future of the country is at stake.We'll bring you all the latest of course on the chaos and crisis in French politics.And we'll find out why thousands of Parisians have been sent text messages warning them of a catastrophic flood and look at the latest battle to protect the treasured French cheese Camembert.And we'll give you the rundown on the best places in France to see incredible street art. It's not the Louvre of course.Host Ben McPartland is joined once again by The Local France's Emma Pearson, Gen Mansfield and John Lichfield.READ MORE:OPINION - Macron has slammed France into reverse gear with pension surrenderThe small French village that hosts the world's only street art theme park Hosted on Acast. See acast.com/privacy for more information.

Ecoutez Olivier Dauvers : les secrets de la conso du 09 octobre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez Vous allez en entendre parler avec Tom Lefevre du 29 septembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This week on Gastropod, a feast of fruits! Specifically, feijoa and durian—and, if you haven't heard of either, you're not alone. Unlike the ubiquitous strawberry or banana, durian and feijoa are only popular in a handful of countries and almost unknown in the US, and we wanted to know why—especially because the people who love them really love them. For New Zealanders, like journalist Kate Evans, feijoa is *the* taste of home, even though it's almost forgotten in its original homeland, in Brazil and Uruguay. Meanwhile, the smell of the durian is so intense and distinctive—Julia Child likened it to “dead babies mixed with strawberries and Camembert”—that it's famously banned from public transportation in Singapore. But for durian lovers, like the cancer expert who decoded the fruit's genome, it inspires something close to obsession. Join us this episode for a weird fruit adventure, as we discover why the durian and feijoa inspire such strong feelings, and why they never made it big in the US. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vidcast:  https://www.instagram.com/p/DNbo_jXPFcF/Listeria infection can cause serious or fatal illness, particularly in young children, the elderly, and individuals with weakened immune systems, and can cause miscarriages or stillbirths in pregnant women. Affected is: product with best by dates of July 26, 2025, August 12, 2025, and August 19, 2025; Wegmans Assorted Cheese Flight; Wegmans Grilling Camembert with Tapenade & Roasted Tomatoes; and Wegmans Caramel Apple Pecan Topped Brie Cheese.These recalled cheese products were sold at all Wegmans stores in Connecticut, Delaware, Maryland, Massachusetts, New Jersey, New York, North Carolina, Pennsylvania, Virginia, and Washington, D.C between July 1 and August 12, 2025.Do not consume these contaminated cheeses but return them to the service desk at any Wegmans location for a full refund.  For questions, contact Wegmans Food Markets at 1-855-934-3663.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/wegmans-food-markets-inc-recalls-various-wegmans-camembert-soft-ripened-cheese-products-because#wegmans #cheese #camembert #listeria #infection #recall

Date: 12th of August, 2025Location: Madeira, PortugalA Note To The Runners: ⁠⁠⁠⁠⁠Get my book here.⁠⁠⁠Join The JL Mentorship: ⁠⁠⁠⁠⁠⁠Fill out the form here.⁠⁠⁠⁠⁠⁠⁠⁠Buy me a coffee here: ⁠⁠⁠ My go-to order is a long black. Poem #1:All morning I thought of figs. Quietly, they sit,beside my makeshift dining table.The tree talks louder the further August goes on. I run into the highest point of blue I can reach,till the mountain says no more.My legs bear the dust, I'm grateful I bought water.Would I just be a rock without this life that bleeds through me?Off the mountain, In thick accent, I'm handed ameixas In small plastic, a dozen or so?Are these from your home?My Father's. Plums. They'll do. Days before it was beetroot and corn.Returning to my stone walls,I think of the fig tree. Waiting to nourish me. I take just one. One fig for now.Poem #2:Every epoch is paired with a flavour.Lands that felt like the last frontier were salty.Late summers in France, peaches under castle shade.Some years, I made myself sick, overdosing on Camembert. Saved my bread, and Swiss Chocolate. Taste is amplified by the seasons,And multiplied by the company.Yet, it becomes cemented to my coreIn the days I feel most alive. The European Summer of 25' Will be remembered by the subtle sweetness,Of the fig tree in the North of Portugal.Plastic buckets full,Must be eaten,In two days. These days will be remembered by the honeying of figs,And the forgingOf the manI am becoming. 

Pour la dernière partie de l'émission, Laurent Mariotte, comme chaque semaine, passe l'invité sur le grill des Bons vivants. Cette semaine, c'est l'humoriste Booder qui est autour de la table. Quel est le goût de votre enfance ? Quels sont les ingrédients que vous avez toujours dans votre frigo ? Ce sont quelques-unes des questions qui sont posées. Il confie son plaisir coupable, un bout de camembert avant d'aller se coucher.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Sofie tvinger os til at ostedanse, Nicklas fortæller om, hvordan det er at se sin mor igen, når man tror, man har set hende for sidste gang og Sebastian græder til en romantisk ridder-komedie. Men hvordan går det ellers med Sofie og Nicklas? Det her er Hjertevenner, hvor Sebastian hver uge over sommeren taler om de store følelser og de små ting, der sætter dem i gang, med to skønne venner af Hjerteflimmer. Medvirkende: Sofie Sytnik & Nicklas Bøhm. Ekspert: Jytte Vikkelsøe. Vært: Sebastian Lynggaard. Producer: Cæcilie Helena Denman-Gretoft. Musik: "Hold up" Beyonce. Redaktør: Christina Høier.

Bienvenue to the quirkiest ride on the road!

Keine Wahl ohne Camembert! Die Journalistin Nadia Pantel ist zu Gast bei Genussexperte Helmut Gote und Moderatorin Carolin Courts und entwirft anhand französischer Essgewohnheiten ein politisch-kulinarisches Porträt des Landes. Von WDR 5.

Die Normandie bietet "pure Frankreich-Idylle", findet Helmut Gote. Entlang der Cidre-Route hat der Genussexperte erstklassigen Cidre, Calvados und Poiré aufgelesen. Moderator Uwe Schulz unterstützt bei der Verkostung der Sommergetränke. Von WDR 5.

Die alten Apfelsorten im Pays d'Auge liefern die Grundlage für den "normannischen Champagner". Bei den aromatisch komplexen und in der Flasche gegärten Cidres geraten Genussexperte Helmut Gote und Moderatorin Carolin Courts ins Schwärmen. Von WDR 5.

Fuhrig, Dirk www.deutschlandfunk.de, Büchermarkt

This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and history of camembert.See omnystudio.com/listener for privacy information.

O aumento da temperatura global desafia os produtores rurais dos quatro cantos do planeta a se adaptarem a novas condições climáticas e conseguirem manter as suas especificidades – e não é diferente com os produtores de queijos franceses. Camembert, comté, brie, roquefort: o país se orgulha de fabricar mais de mil variedades de queijos, dos quais 46 se beneficiam da proteção de Denominação de Origem Controlada (DOC ou AOP, em francês). Mas este patrimônio cultural está ameaçado pelas mudanças do clima. Como evitar que a repetição das secas leve os queijos específicos dessas regiões a perderem o gosto, o odor e até a cor? Pesquisadores da região centro-sul da França se debruçaram sobre a questão.Um estudo do Instituto Nacional de Pesquisas sobre Agricultura, Alimentação e Meio Ambiente (INRAE) e a escola superior VetAgro Sup demonstrou os efeitos de um tempo mais quente e seco sobre o queijo cantal, fabricado há 2 mil anos nas montanhas do Maciço Central. Resultado: quanto menos acesso às vacas têm ao pasto natural da região, rico em diversidade de flora, mais empobrecido será o queijo produzido a partir do seu leite.As conclusões servem de alerta para todo o setor no país, indica o pesquisador Matthieu Bouchon, que coordenou o estudo. "No sul da França, os impactos são muito mais fortes que no norte, onde chove mais. Mas o impacto também pode ser muito diferente em função da flora de cada lugar: temos espécies diferentes até em áreas territoriais pequenas", observa. "No centro da França, por exemplo, encontramos dezenas e dezenas de tipo de floras, e cada uma é afetada de uma forma diferente", explica o pesquisador.Aumento de secas reduz o pasto nas montanhasA partir dos anos 1980, o país viu o número das ondas de calor triplicar, além de se tornarem mais longas. Ao mesmo tempo, as chuvas durante o verão caíram de 10% a 20%, segundo levantamento do instituto Météo France.No Maciço Central, algumas áreas tiveram uma queda de até 40% das precipitações anuais, como foi o caso de 2022, ano de uma seca recorde. Estas alterações afetam diretamente a vegetação da montanha: algumas espécies migram para áreas mais altas e os pastos chegam a reduzir pela metade, com impacto direto na criação de gado e ovinos.Matthieu Bouchon explica de que modo essas mudanças na alimentação dos animais afetam, por sua vez, os queijos: "É diretamente ligado às moléculas presentes nos campos e flores. As do tipo terpeno são ingeridas pela vaca e transmitidas ao leite e, depois, aos queijos. São moléculas aromáticas, que dão o odor às flores e atraem os polinizadores, e que dão também gosto e odor aos queijos", detalha o pesquisador. "Outras moléculas, os carotenoides, estão presentes na grama fresca e fornecem a cor amarela ao queijo", complementa.Leia tambémRoquefort, queijo preferido de reis franceses, celebra 100 anos fiel a origens medievaisQuanto mais milho na alimentação, mais o queijo é 'pobre'Para contornar a menor abundância de pasto, alguns agricultores passaram a misturar ou aumentar as quantidades de milho e feno na alimentação do gado. O problema, mostrou a pesquisa, é que quanto menos pasto variado as vacas consomem, mais insosso será o queijo, tanto do ponto de vista gustativo quanto nutritivo. O cantal feito com o leite de vacas que só se alimentaram de milho tinha menos sabor, odor e cor, além de menos ômega 3."Eu espero que isso não nos leve a ter menos diversidade gastronômica. Sabemos que os produtores estão se adaptando, mas com estratégias diferentes", diz Bouchon."Por enquanto, o desenvolvimento do milho ainda é marginal nas montanhas e está ocorrendo mais entre os produtores de leite, e não de queijo, que tem características mais complexas. Mas não podemos excluir que em dez ou 20 anos, essas práticas não se disseminarão – e é por isso que é importante fazer esse tipo de pesquisa hoje", argumenta.O estudo, feito com a participação de representantes do setor, foi publicado na revista científica Journal of Dairy Science. Uma segunda parte da pesquisa, ainda em fase de análises, deverá esclarecer de que forma as mudanças na alimentação das vacas afeta a microbiologia intestinal dos consumidores.

Les jours du Camembert pourraient être comptés. Un manque de diversité microbienne risque de pousser ce célèbre fromage français à pâte molle au bord de l'extinction.Traduction :The days of Camembert could be numbered. A lack of microbial diversity risks driving the famed French soft cheese to the brink of extinction. Hosted on Acast. See acast.com/privacy for more information.

Les jours du Camembert pourraient être comptés. Un manque de diversité microbienne risque de pousser ce célèbre fromage français à pâte molle au bord de l'extinction.Traduction :The days of Camembert could be numbered. A lack of microbial diversity risks driving the famed French soft cheese to the brink of extinction. Hosted on Acast. See acast.com/privacy for more information.

Join Daniel Friebe and Lionel Birnie for their post-race analysis following the best three minutes of the cycling season (that takes place on a Wednesday afternoon, in spring, in Wallonia). Yes, it's the annual uphill cheeseroll competition (copyright Friebos). But just how far can we stretch the cheese analogies? What would win? A giant Camembert or 30 Mini Babybels? And what has New Year's Eve in New York got to do with anything? There's serious tactical discussion and lots of nonsensical talk about sunglasses too. You wouldn't expect anything else. Sponsored by Laka The Cycling Podcast's coverage of the spring Classics is supported by Laka. Laka offers specialist bike insurance that goes further than you think. It's powered by a collective of cyclists who all have each others' backs. They won't charge a fixed sum, instead, they calculate your monthly contributions – up to a maximum capped amount – based on the collective's claims. There's no excess so you won't be penalised when it comes to making a claim. Laka is back as a proud sponsor of The Cycling Podcast. Listeners can get their first 30 days free by signing up with the code TCP30 at laka.co/tcp  Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Schlägt Bio-Camembert konventionell hergestellten Weichkäse? Genussexperte Helmut Gote, Studiogast Sigrid Müller und Moderatorin Carolin Courts testen sechs Produkte und besprechen anschließend leckere Rezepte mit Camembert. Von WDR 5.

Pour la dernière partie de l'émission, Laurent Mariotte, comme chaque semaine, passe l'invité sur le grill des Bons vivants. Cette semaine, c'est l'humoriste Booder qui est autour de la table. Quel est le goût de votre enfance ? Quels sont les ingrédients que vous avez toujours dans votre frigo ? Ce sont quelques-unes des questions qui sont posées. Il confie son plaisir coupable, un bout de camembert avant d'aller se coucher.

Tonight we are tasting another hybrid wine. Chambourcin is a French-American hybrid.According to the website Pinot Days https://www.pinotdays.com/chambourcin-complete-guide/ Chambourcin has zero foxy taste or aromas, grows well in hot and humid environments, medium tannins, and high acids. It says it is most similar to a Merlot or Cabernet Franc. It is most popular in Australia, Canada, and the central United States. Flavors of plum, black cherry, herbs, black pepper, chocolate, and some herbaceous notes.Normally is oak aged to tone down the acid and add complexity. Known for pairing with pizza and enchiladas.Tonight, we are tasting a: 2019 Stone Hill Chambourcin purchased at the Winery https://stonehillwinery.com/ for $20.00. It was a Governor's Cup Winner in Missouri. It is fermented on the skins and then aged for one year in French and American oak barrels. It has 13.2% alcohol and 0.2% residual sugar. It has earthy and herbal aromas with notes of dark fruit and chocolate. Fresh acidity and soft tannins. Pairs well with grilled meats, pastas in rich red sauces, and ripe cheeses such as Brie or Camembert.Next week we will have a challenge show and compare a Sancerre to a Sauvignon Blanc from New Zealand: 2023 Wairau River Sauvignon Blanc purchased from Costco for $11.99. Comes from Marlborough, New Zealand. 2022 Domaine des Cotes Blanches Sancerre purchased from Costco for $23.99. Sancerre comes from the Loire Valley, France. I've read that Sancerre is Taylor Swift's favorite wine.

In a recent Creation magazine article, I talked about an interesting new case study done on one of the world's most favorite cheeses, Brie, and its relatives Camembert and Roquefort. A long time ago, cheesemakers unknowingly selected non-sexually reproducing fungal lines for these cheeses. Now, many decades later, mutations have built up in this lines to the point where they are starting to have trouble reproducing. Rescue efforts are underway, but in the meantime this gives us an object lesson about the impossibility of evolution, specifically the survival of the first organisms, which would not have been able to go through sexual recombination. Links: The Creation magazine paper: creation.com/cheese-verge-of-extinction Signup for Creation magazine here: creation.com/en-us/creation-magazine The original research: Harmi, M., French cheese under threat, news.cnrs.fr, 16 Jan 2024. Additional info on Muller's ratchet: dl0.creation.com/articles/p145/c14588/j29_2_70-77.pdf About Dr. Robert Carter: creation.com/dr-robert-carter-cv

In a recent Creation magazine article, I talked about an interesting new case study done on one of the world's most favorite cheeses, Brie, and its relatives Camembert and Roquefort. A long time ago, cheesemakers unknowingly selected non-sexually reproducing fungal lines for these cheeses. Now, many decades later, mutations have built up in this lines to the point where they are starting to have trouble reproducing. Rescue efforts are underway, but in the meantime this gives us an object lesson about the impossibility of evolution, specifically the survival of the first organisms, which would not have been able to go through sexual recombination. Links: The Creation magazine paper: creation.com/cheese-verge-of-extinction Signup for Creation magazine here: creation.com/en-us/creation-magazine The original research: Harmi, M., French cheese under threat, news.cnrs.fr, 16 Jan 2024. Additional info on Muller's ratchet: dl0.creation.com/articles/p145/c14588/j29_2_70-77.pdf About Dr. Robert Carter: creation.com/dr-robert-carter-cv

In a missing persons investigation, the initial hours and days are crucial.  Establishing a relationship with the missing person's family, absorbing their behavioural characteristics, and managing media interest in the story are all essential parts of the toolkit for officers charged with finding them alive. But, 27 years ago, when Charlie Hedges MBE was assigned his first missing persons case, such protocols did not exist. He found institutional inertia and complacency where there should have been dedication and service - and set out to right that wrong. In this compelling conversation with Olly, Charlie looks back over his career finding missing people - including Dr David Kelly, April Jones and Ashya King - and reveals the techniques and temperament necessary for the job, especially in these days of internet sleuths and social media speculation.  Charlie's book, Missing, is out now, published by Hachette. _______ Meanwhile, in The Zeitgeist, Ollie Peart channels his inner James Martin to kick up a storm in Olly's kitchen: specifically, a five-course meal made entirely using air fryers. With the help of AirFryerGirl and ProCook, Ollie impresses with a delicious molten Camembert and honey-mustard pork - but is frankly rather let down by his raw carrot crisps. Along the way, the boys consider whether the popularity of air fryers will last beyond the cost of living crisis, uncover which tabletop gadgets will become the next kitchen must-haves, and ask why Tiktokers don't provide recipe PDFs… _______ Elsewhere, down the Foxhole, Alix Fox uncovers the trend for ‘CEI' humiliation videos, and assists a Mann-fan whose daughter wants to reject the HPV vaccine - because she's a lesbian. In collaboration with gynaecological cancer charity The Eve Appeal, Alix discovers why the HPV vaccine is important for all young people, regardless of orientation; explains how the virus can be transmitted; and reveals the efficacy of the vaccine and the common myths surrounding it. _______ Finally, we're going hip-hop for our Record of the Month, ‘Passion', from LL COOL J's first album in 11 years, THE FORCE

Packt euren Koffer erst gar nicht aus, denn die Podcast-Reise geht weiter! Warum bekommt Chris von Ostwestfalen Reiseübelkeit? Hat es den fatalen Windstoß beim Domino Day wirklich gegeben? Und was macht Peter Kloeppel in unserem Wohnzimmer? Hört selbst!Besuche Giulia und Chris auf Instagram: @giuliabeckerdasoriginal und @chris.sommerHier findest du alle Infos und Rabatte unserer Werbepartner: linktr.ee/drinnies Hosted on Acast. See acast.com/privacy for more information.

Les jours du Camembert pourraient être comptés. Un manque de diversité microbienne risque de pousser ce célèbre fromage français à pâte molle au bord de l'extinction.Traduction :The days of Camembert could be numbered. A lack of microbial diversity risks driving the famed French soft cheese to the brink of extinction. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

How Do You Know If A Feathered Dinosaur Could Fly?Not all birds can fly. Penguins, ostriches, and kiwis are some famous examples.It's pretty easy to figure out if a living bird can fly. But it's a bit tricker when it comes to extinct birds or bird ancestors, like dinosaurs. Remember, all birds are dinosaurs, but not all dinosaurs evolved into birds.Scientists at Chicago's Field Museum wanted to figure out if there was a way to tell if a dinosaur could fly or not. They found that the number and symmetry of flight feathers are reliable indicators of whether a bird or dinosaur could lift off the ground.Ira talks with two of the study's co-authors about their research and how it might help us understand how dinosaur flight evolved. Dr. Yosef Kiat is a postdoctoral researcher and Dr. Jingmai O'Connor is the associate curator of fossil reptiles at The Field Museum in Chicago.Sacre Bleu! Some French Cheeses At Risk Of ExtinctionThere's bad news for the Camembert and brie lovers out there: According to the French National Center for Scientific Research, some beloved soft cheeses are at risk of extinction. The culprit? A lack of microbial diversity in the mold strains used to make Camemberts and bries.As with many foods, consumers expect the cheese they buy to be consistent over time. We want the brie we buy today to look and taste like the brie we bought three months ago. But there's a downside to this uniformity—the strain of Penicillium microbes used to make these cheeses can't reproduce sexually, meaning it must be cloned. That means these microbes are not resilient, and susceptible to errors in the genome. Over the years, P. camemberti has picked up mutations that make it much harder to clone, meaning it's getting harder to create the bries we know and love.Joining Ira to talk about this is Benji Jones, senior environmental reporter at Vox based in New York City.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.