Podcasts about Camembert

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.

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.

Radio Stelvio - S08 AFL07 (203) - Vlaanderens Mooiste Koersklappers:  Ward Vanhoof, Sander De Pestel, Alexander TemmermanTwee man die recht uit De Ronde kwamen en één man die hen het vuur aan de schenen legde over Vlaanderens Mooiste: zo regelden we onze vaste portie koersklap op maandagavond.Over de spurt in Dwars door Vlaanderen, de Camembert van Lander Loockx, de zenuwachtigheid in het peloton, alleen zijn op de bus en de wilskracht van Wout.Krijg 10 euro korting met de code STELVIO op Futurumshop.nl.Steun Radio Stelvio

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.

Auswärtsspiel für die beiden Kieler Jungs Hannes und Lasse! Die Plattfuss Jungs sind im Watt is los Podcast zu Gast. Es ging natürlich um die Challenge Roth Vorbereitung, aber auch um die Beziehung und Dynamik zwischen den beiden und um Hater. Bunter Mix an Themen mit einer ordentlichen Prise Witz, wie man es von den beiden kennt. ► zur Plattfuß Folge "Sumpfarsch & Camembert" und dem Burrito Rezept► zu meinem neuen Interview Podcast "Einfach gefragt"Fragen, Gästewünsche oder Feedback gerne an: soeren@wattislos-podcast.de

Ode au camembert avec le Premier Fromager de Belgique: Léo Begin.Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBc

Hallo Hallo, wir sind zurück an Drücker. Hannes ist wieder einsatzbereit und wir lassen so richtig die Rolle qualmen! Die Themen sind so vielfältig, dass wir nicht mehr ganz so wirklich wissen, was hier los ist. Wir steigen auf die Höhen des Himalayas und erwischen uns komplett demotiviert beim Everesting. WERBEPARTNER DER WOCHE: buycycleDiese Folge präsentiert euch buycycle, der führende Marktplatz für gebrauchte Bikes. Mit unserem Code sparst du jetzt 30% auf die Seller Protection. Den Code findest du auf buycycle.com/plattfusspodcast .zu buycycle

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.

Emmanuel Ducrot nous plonge dans les coulisses d'un conflit inattendu autour du camembert de Normandie. Depuis 2018, une bataille juridique oppose les petits producteurs AOP aux grands industriels qui cherchent à utiliser la mention "Normandie" sur leurs étiquettes. Bien que le camembert soit un produit emblématique de la région, les règles de l'appellation d'origine protégée sont au cœur de ce débat complexe qui implique des enjeux économiques et réglementaires. Malgré les procédures judiciaires en cours, aucune des parties ne semble vouloir lâcher, chacune défendant ses intérêts face à cette saga administrative qui n'est pas près de se terminer.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.

Emmanuel Ducrot nous plonge dans les coulisses d'un conflit inattendu autour du camembert de Normandie. Depuis 2018, une bataille juridique oppose les petits producteurs AOP aux grands industriels qui cherchent à utiliser la mention "Normandie" sur leurs étiquettes. Bien que le camembert soit un produit emblématique de la région, les règles de l'appellation d'origine protégée sont au cœur de ce débat complexe qui implique des enjeux économiques et réglementaires. Malgré les procédures judiciaires en cours, aucune des parties ne semble vouloir lâcher, chacune défendant ses intérêts face à cette saga administrative qui n'est pas près de se terminer.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.

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

Sources:Camembert : le lait cru gagne une bataille, les industriels devront revoir leurs étiquettes"Camembert de Normandie" – Ici Cotentin, Ici Normandie, L. Fontaine (13/01/2025)"Consommation : victoire AOP" – France Télévisions, J. Van Hove et al. (14/01/2025)"Lactalis perd un round" – L'Usine Nouvelle, P.-H. Girard Claudon (16/01/2025)"Normandie réservée à l'AOP" – Le Figaro avec AFP (14/01/2025)"Jugement en faveur AOP" – Le Parisien, B. Fizel (15/01/2025)"Lait cru gagne en appel" – Ouest-France, G. Le Du (10/01/2025)Après les baskets, les escarpins Lidl"Après les baskets, voici les escarpins Lidl.pdf" – Mirabelle Belloir, 17/01/2025 : Détails sur les escarpins Lidl (couleurs, tailles, prix, mise en vente)."Commerce. Après les baskets, Lidl va bientôt vendre des escarpins à ses couleurs.pdf" – 17/01/2025 : Caractéristiques des escarpins (prix, couleurs, date de sortie), lien avec les baskets de 2020."Lidl lance des escarpins tendance aux couleurs iconiques de l'enseigne Page- Santecool.pdf" – 17/01/2025 : Escarpins Lidl, édition limitée, succès attendu, prix abordable.Côte d'Or retravaille sa marqueLSA / LinéairesHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Et oui le camembert a plein de bienfaits, Philippe et Sandy vous expliquent !

Ingrédients : 1 pâte brisée ou feuilletée 200 g de camembert, coupé en petits morceaux 2 cuil. à soupe de sauce aux canneberges (ou confiture de canneberges) Quelques noix concassées (optionnel)   Instructions : Préchauffez le four à 180 °C. Découpez la pâte en petits cercles et placez-les dans des moules à mini-tartelettes. Déposez un morceau de camembert dans chaque tartelette et ajoutez un peu de sauce aux canneberges. Parsemez de noix concassées si désiré. Faites cuire pendant 12-15 minutes, jusqu'à ce que le fromage soit fondu et doré. Servez tiède. • La suite sur https://www.radiomelodie.com/podcasts/12693-mini-tartelettes-au-camembert-et-aux-canneberges.html

« Tu préfères » le camembert ou le brie ? Aujourd'hui, Périco Légasse répond à Estelle Denis dans ce podcast quotidien et exclusif d'Estelle Midi. Et vous ? Que préférez-vous ? Répondez tout de suite à notre sondage sur X.

Chaque jour aux côtés d'Estelle Denis, Charlotte Méritan, notre spécialiste RMC Conso, vous donne les bonnes astuces pour mieux consommer et faire des économies.

Sketches of stories and scenes, leaving space for your imagination. Support the showOur weekly newsletter is at https://musetrapandthelaird.blogspot.com/, you can contact us at musetrapandthelaird@gmail.comYou can subscribe to Musetrap And The Laird at: Supercast https://matl.supercast.com/ Your regular contribution will help to pay for our hosting costs and recording equipment, supported by some to keep it free for all. PayPal - musetrapandthelaird@gmail.com Thank you for listening to our independent podcast.

Is it dangerous to eat moldy bread?

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

Fluent Fiction - French: The Camembert Illusion: A Dairy Chase at Mont Saint-Michel Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-camembert-illusion-a-dairy-chase-at-mont-saint-michel Story Transcript:Fr: Un matin lumineux de fin d'été, le Mont Saint-Michel se dressait majestueusement dans la brume de la mer.En: On a bright late-summer morning, Mont Saint-Michel stood majestically in the sea mist.Fr: L'air frais, le cri des mouettes, et l'excitation des touristes rendaient l'atmosphère vivante.En: The fresh air, the cries of the seagulls, and the excitement of the tourists made the atmosphere lively.Fr: Étienne, Clémence et Baptiste, enthousiastes, débarquaient sur l'île.En: Étienne, Clémence, and Baptiste eagerly set foot on the island.Fr: Étienne, le blogueur passionné de gastronomie, était persuadé qu'un festival de fromage allait avoir lieu car il avait aperçu une publicité avec une image de camembert géant.En: Étienne, the passionate food blogger, was convinced that a cheese festival was about to take place because he had seen an ad with an image of a giant Camembert.Fr: Clémence ne se laissait jamais berner facilement.En: Clémence was never easily fooled.Fr: Elle avait pourtant validé les informations selon Étienne.En: Yet she had verified the information according to Étienne.Fr: « Tu es sûr de ce festival ?En: "Are you sure about this festival?Fr: Je n'ai rien vu en ligne, » lui demanda-t-elle, dubitative.En: I didn't see anything online," she asked him skeptically.Fr: Mais Étienne restait confiant : « Il faut seulement trouver le bon endroit et obtenir notre "pass fromage".En: But Étienne remained confident: "We just need to find the right place and get our 'cheese pass'."Fr: » Baptiste, fidèle avec son appareil photo, s'enthousiasmait à l'idée de documenter l'événement.En: Baptiste, loyal with his camera, was thrilled at the idea of documenting the event.Fr: Le trio commença à arpenter les rues pavées, mais le festival restait introuvable.En: The trio began to wander the cobblestone streets, but the festival remained elusive.Fr: En chemin, ils croisèrent un local.En: On their way, they met a local.Fr: Étienne, toujours audacieux, demanda : « Excusez-moi, où se trouve le festival de fromage ?En: Étienne, ever bold, asked, "Excuse me, where is the cheese festival?"Fr: » L'homme leur répondit poliment qu'il n'y avait pas de festival.En: The man politely replied there was no festival.Fr: Interloqué, Étienne continua sa quête, déterminé à ne rien lâcher.En: Puzzled, Étienne persisted in his quest, determined not to give up.Fr: La recherche devenait une suite de malentendus comiques.En: The search turned into a series of amusing misunderstandings.Fr: Ils traversèrent la rue principale à maintes reprises, s'arrêtèrent devant chaque échoppe, mais rien ne mentionnait de fromage.En: They crossed the main street repeatedly, stopped in front of every shop, but nothing mentioned cheese.Fr: Finalement, fatigué de chercher sans succès, Baptiste remarqua une pancarte pour une visite guidée de l'abbaye.En: Eventually, tired of fruitless searching, Baptiste noticed a sign for a guided tour of the abbey.Fr: « Hé, pourquoi ne pas participer à cette visite ?En: "Hey, why not join this tour?Fr: Peut-être apprendrons-nous quelque chose, » suggéra-t-il.En: Maybe we'll learn something," he suggested.Fr: Perplexes, mais curieux, ils décidèrent de suivre le groupe.En: Perplexed but curious, they decided to join the group.Fr: L'intérieur de l'abbaye les transporta dans le temps.En: The interior of the abbey transported them back in time.Fr: Ils oubliaient peu à peu leur quête initiale en écoutant l'histoire fascinante du Mont Saint-Michel.En: They gradually forgot their initial quest as they listened to the fascinating history of Mont Saint-Michel.Fr: Étienne, sourire aux lèvres, réalisa soudain leur méprise mais riait de bon cœur de leur aventure.En: Étienne, smiling, suddenly realized their mistake but laughed heartily at their adventure.Fr: Après la visite, assis sur un banc face à l'abbaye, Étienne ressortit son cahier.En: After the tour, sitting on a bench facing the abbey, Étienne took out his notebook.Fr: « Cette journée était incroyable !En: "This day was incredible!Fr: Je vais écrire sur notre recherche du fromage imaginaire.En: I'm going to write about our search for the imaginary cheese.Fr: Ce sera peut-être mon article le plus drôle !En: It might be my funniest article yet!"Fr: » Clémence et Baptiste éclatèrent de rire.En: Clémence and Baptiste burst out laughing.Fr: Leur aventure absurde prenait une nouvelle signification : parfois, le voyage est plus enrichissant que la destination.En: Their absurd adventure took on a new meaning: sometimes, the journey is more enriching than the destination.Fr: Ainsi, Étienne apprit que l'imprévu peut aussi donner lieu aux meilleures histoires.En: Thus, Étienne learned that the unexpected can lead to the best stories.Fr: Ils prirent le chemin du retour, le cœur léger, avec une nouvelle philosophie : embrasser l'aventure dans l'inconnu.En: They headed back, lighthearted, with a new philosophy: embrace adventure in the unknown.Fr: Fin.En: The end. Vocabulary Words:the mist: la brumethe screams: le crithe air: l'airthe food blogger: le blogueur de gastronomiethe misunderstanding: le malentenduthe seagulls: les mouettesto wander: arpenterinaudible: bernerthe determination: la déterminationthe abbey: l'abbayethe bench: le bancmajestic: majestueuxthe philosophy: la philosophiepersuaded: persuadéinspired: enthousiasméaudacious: audacieuxelusive: introuvablethe path: le chemintaken aback: interloquéhopeful: dubitativethe adventure: l'aventurethe advertisement: la publicitéastonishing: incroyableunexpected: imprévuexcitement: l'excitationenriching: enrichissantcomedy: comiquegesture: le gesteto verify: validerto doubt: douter

This week, we're diving into the delicious world of French cheese with one of the most iconic varieties: Camembert. Originating from Normandy, this creamy, soft cheese is beloved worldwide for its rich flavor and fascinating history. Did you know that only 4% of the Camembert sold today is made traditionally in France? Or that a box of Camembert once traveled to the Moon during the Apollo 16 mission? We'll explore the origins of Camembert, its unique production process, and the best ways to enjoy it—whether simply on a slice of fresh bread with a glass of cider or roasted with a sprig of rosemary.  Have you ever tried Camembert? How do you like to eat it? Unfortunately, I can't enjoy it myself due to lactose intolerance, but my husband loves it on a slice of bread. This slow French chit-chat is perfect for B1 B2 learners, with accessible vocabulary and clear explanations. Remember, you can download the free PDF or get the exercise book on Patreon. Let's talk about Camembert! Subscribe to my Patreon for as little as $2 a month and get 4 bundles of exercises! • Le cahier d'exercices sur Patreon: ⁠⁠⁠⁠https://www.patreon.com/FrenchchitchatwithDylane⁠⁠⁠⁠ • Le PDF : https://theperfectfrench.com/french-stories/le-camembert-b1-b2/

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.

The Olympics suck so far so we can't resist taking a few shots at the games, the athletes, the announcers, the men competing in women's events and the speedos. Twisters hits the box office and the climate change grifters are beside themselves. Mayor Adams gonna get those rats. Growing up Italian takes off. No politics until the last 15.

Chaque jour, le Club de l'été passe à table avec Olivier Poels.

Chaque jour, le Club de l'été passe à table avec Olivier Poels.

Au début des années 1990, Le Monde est en crise: le lectorat se désintéresse du quotidien pour se tourner vers d'autres moyens d'information. Il faut dans le même temps trouver un nouveau directeur. La journaliste Anne Chaussebourg, à l'époque présidente de la société des rédacteurs, nous raconte comment s'est passée la course à la direction du journal.Côté politique, la gauche parlementaire subit une très sévère défaite aux législatives de 1993. Cette débâcle du Parti socialiste est le point d'orgue d'une crise qui secoue le parti depuis trois ans et le congrès de Rennes. Entre un président malade à l'Elysée, et une vie politique agitée par les affaires, notamment celle qui touche le Premier ministre Pierre Bérégovoy, la gauche vit ses années noires.Bienvenue dans cette deuxième saison de Mémoire d'un monde, le podcast sur l'histoire politique française de ces trente dernières années croisée avec celle du quotidien français de référence, Le Monde. Pour transmettre cette mémoire, Hélène Decommer tend le micro à Jean-Marie Colombani, ancien directeur du vénérable journal.Mémoire d'un monde est un podcast de Jean-Marie Colombani produit par Slate Podcasts.Direction éditoriale: Christophe Carron et Hélène DecommerProduction éditoriale: Christophe Carron, Hélène Decommer et Aurélie RodriguesConseillère éditoriale: Florence ColombaniMontage et réalisation: Aurélie RodriguesMusique: Victor BenhamouIllustration: Aurélie Rodrigues et Clémentine AmblardPhoto originale: Thomas Coex / AFP----------------Références / Archives INA:– «Déclaration Fabius, soirée électorale: élections législatives 2e tour», TF1 Actu, 28/03/1993.– «Discours de François Mitterrand à Nevers», France 3, 04/05/1993. Journaliste: Anne de Coudenhove.– «Dernière journée de Pierre Bérégovoy à Nevers avant son suicide», France 2, le journal de 13 heures, 02/05/1993. Journaliste: Philippe Boisserie.– «Nevers / Les faits», France 2, le journal de 20 heures, 02/05/1993. Journaliste: Philippe Boisserie.– «Camembert résultats législatives», France 2, le journal de 20 heures, 29/03/1993. Journaliste: Paul Amar.

With tracks from Yes, Demaya Feat. Aleksandra Krstic, DJ Koze, Shakarchi & Stranéus, Sarah Vaughan, Disco Elements Vol. 4, Opolopo, Filta Freqz, Fango, Alkalino, Jazzanova, Borrowed Identity, Groove Assassin, Floorplan, Shishi, Chicks On Speed & Captain Mustache, Francisco Garcia, Gouldian Finch, Drums Allowed, Fasme, Blake Baxter. Contact: dj@ribeaud.ch.

Olivier Dauvers nous éclaire sur les bonnes affaires du weekend. Au menu : du camembert au lait de bufflonne et une machine à pain chez Lidl ! Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.

Aujourd'hui Barbara Lefebvre, Mourad Boudjellal et Emmanuel de Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Ce 12 juin, le spécialiste de la grande distribution pousse un coup de gueule contre un produit phare du terroir français : le camembert... Découvrez pourquoi dans cette séquence... Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.

France is renowned for its cheese, with over a thousand varieties each telling a unique story of tradition, region, and craftsmanship. From the creamy decadence of Brie to the bold and tangy character of Roquefort, French cheeses are an integral part of the country's rich culinary heritage.The question is, do you know your Camembert from your Comté? Are you a cheese connoisseur or just beginning your fromage adventure? Either way, grab a glass of your favourite tipple and savour the flavours and stories behind some of the most famous French cheeses, discover the cheese regions of France and learn about the 8 categories of French cheese.For full notes and details on today's episode follow the links below:The Best French Cheese Quiz - Test Your Cheese IQI'm Kylie Lang, owner of Life in Rural France, a travel blog dedicated to helping others explore & discover all that France has to offer. On the blog, you'll discover sections covering:City Guides - everything you need to know about visiting cities such as Paris, Bordeaux, Carcassonne, Rouen, La Rochelle and many more.Moving to France - lots of resources to help you plan your move from visas and insurance to sim cards and watching TV.French Travel News - discover what's happening in France, from festivals and events to the latest deals and offers.If there is anything you'd like to know about living in France, the French culture or the history of this wonderful country, feel free to DM me on Instagram @lifeinruralfrance

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.

**Discussion begins at 8:20**Picture this: Colleen on her couch perusing, scrolling across the infamous TikTok, and she stumbles across this one video that was quite shocking, something she's never heard of before. She gasped. She saved it. She sent it to Megan and Kait. It was a TikTok describing government cheese. Is the cheese in America controlled by the government? Is Dominoes stuffed crust pizza made from government cheese. When you go to Taco Bell and you get a steak quesadilla, is it government cheese? Let's talk about it. Source Material & Additional ContentSupport the showTheme song by INDA

Ecoutez La Vizo Conférence avec Alex Vizorek du 04 avril 2024

Ecoutez La Vizo Conférence avec Alex Vizorek du 04 avril 2024

Matt and Nick talk about the rise of secondhand clothing (Secondhand clothing on track to take 10% of global fashion sales | Retail industry),Climate change has endangered certain types of cheese (Camembert and Brie 'could disappear,' scientists in France warn),Restored wildlife protections by the Biden Administration (Biden restores endangered species protections rolled back by Trump),And New England's last coal-fired power plants are closing (The Last Coal-Fired Power Plants in New England Are to Close)!Make sure to check out our sponsor for today's episode at Vala Alta using this link” for 15% off.

The Gulf Stream, also known as the Atlantic Meridional Overturning Circulation (AMOC), is essential to stable global climate, and the reason we have moderate temperatures in Northern Europe. Now, a new modelling study suggests that this circulation could, at some point, be at a tipping point and collapse. We hear from one of the minds behind the model, post-doctoral researcher René van Westen from Utrecht University. But how likely is it that this will actually happen in the real world? Presenter Victoria Gill speaks to Jonathan Bamber who cautions that a gulf stream collapse is not imminent, and that it may just weaken slowly over time. Every summer in the Hudson Bay, on the Eastern side of Arctic Canada, the sea ice melts and the region's polar bears head inland. But that ice-free season is getting longer, depriving the bears of that frozen platform that they use to pounce on their favourite prey – seals. So what do the bears do all summer? Research Wildlife Biologist Karyn Rode shares how she and her colleagues put a collar with video cameras on 20 polar bears, and what it revealed about their lives. Is CERN finally going to get a gigantic new particle accelerator? Almost exactly one decade ago, Roland Pease reported from Switzerland about the very first meeting about the successor of the Large Hadron Collider which was used to discover the Higgs Boson. Now there's an update to the story. Roland is back to tell Vic how far along CERN is with their plans, and how much more time and money it will take to build the Future Circular Collider. Lovers of certain famous, creamy French cheeses could be in for a bit of a shock. Camembert and Brie are facing extinction as we know them! The Centre National de la Recherche Scientifique (CNRS) in Paris has stated that, over the last 100 years, the food and farming industry has placed too much pressure on the production of these types of cheeses. Now, the fungus traditionally used to grow the famous, fluffy white rinds has been cloned to a point where the lack of diversity in its genetic makeup means it can no longer be reproduced. Turophiles must learn to appreciate more diversity of tastes, colours and textures to protect the cheeses' future. Presenter: Victoria Gill Producers: Florian Bohr, Louise Orchard, Alice Lipscombe-Southwell  Editor: Martin Smith Production Co-ordinator: Jana Bennett-Holesworth  BBC Inside Science is produced in collaboration with the Open University.

Sheep counting has gotten out of hand. Cheese is on the chopping block. Wine retailers love registries. Ukrainian wine abides. These are the four wine news stories we're following this week. 

Francia alerta de que hay algunos quesos como el Camembert que están en peligro de extinción. Analizamos los motivos con Chimo Puente, maestro quesero de Quesos de Albarracín.

durée : 00:55:44 - La Terre au carré - par : Mathieu Vidard - Si la biodiversité disparaît, nous disparaissons. Le rôle de la biodiversité est trop souvent sous-estimé dans les questions du maintien de l'équilibre écologique et de la vie humaine sur Terre. - réalisé par : Valérie AYESTARAY

durée : 00:55:44 - La Terre au carré - par : Mathieu Vidard - Si la biodiversité disparaît, nous disparaissons. Le rôle de la biodiversité est trop souvent sous-estimé dans les questions du maintien de l'équilibre écologique et de la vie humaine sur Terre. - réalisé par : Valérie AYESTARAY

Friday, 8 March - Murder charge over Murphy's disappearance; 10 years after MH370; pooches on planes; and a present for The Squiz's 7th birthday... The Squiz is your shortcut to the news. More details and links to further reading for all of today's news can be found in The Squiz Today email. Click here to get it in your inbox each weekday morning. We mean it – there's a $1000 Flight Centre voucher up for grabs via the newsletter. Here's the baked Camembert recipe. Sponsored:

durée : 00:03:56 - Le Pourquoi du comment : histoire - par : Gérard Noiriel - Son visage est toujours présent sur les boîtes de camembert AOP. Elle a vraiment existé, mais n'a pas inventé le camembert. Née en 1761, sous le nom de Marie Catherine Fontaine, à quelques kilomètres du village de Camembert, pourquoi le mythe de la fabrication de camembert lui a-t-il été attribué ?

Ein Polizist wird tot in seiner Wohnung gefunden, die Mörder haben versucht Spuren mit Feuer zu vernichten. Doch auch dank Camembert und Cola gelingt es den Ermittlern, die Täter zu überführen.

Als "Legalisierung light" könnte man das Cannabisgesetz bezeichnen, das der Bundestag am heutigen Freitag verabschieden will. Eine Säule des ursprünglich von Bundesgesundheitsminister Karl Lauterbach (SPD) angedachten Vorhabens ist wegen Konflikten mit dem EU-Recht vorerst gestrichen worden. So sollen Konsumierende zukünftig zwar entkriminalisiert und die Ausgabe in Cannabisclubs möglich sein, das Rauschmittel aber nicht wie ursprünglich geplant in lizenzierten Geschäften verkauft werden. Gleichzeitig liegen die künftig im Privatbesitz erlaubten Mengen deutlich höher als einst angedacht. Im Podcast erklärt Politikredakteur Tilman Steffen, was sich im Vergleich zur Ursprungsidee verändert hat – und warum er davon ausgeht, dass das Gesetz frühestens im Herbst in Kraft treten dürfte. Ausgerechnet ein Mechanismus, der das Internet sicherer machen sollte, hatte über Jahrzehnte eine massive Sicherheitslücke – und dieser wurde erst jetzt, nach 25 Jahren, entdeckt. Das Nationale Forschungszentrum für angewandte Cybersicherheit Athene hat die Sicherheitslücke nun öffentlich gemacht. Sie sei so groß gewesen, dass Hacker sogar ganze Institutionen hätten lahmlegen können. Das Beispiel zeigt: Es ist eine Illusion, dass das Internet sicher gemacht werden könne, analysiert Eva Wolfnagel, Redakteurin im Digital-Ressort von ZEIT ONLINE. Im Podcast beantwortet sie auch, was die Lücke für normale Internetnutzerinnen und -nutzer bedeutet.  Und sonst so? Hilfe, der Camembert ist vom Aussterben bedroht. Moderation und Produktion: Jannis Carmesin Redaktion: Pia Rauschenberger Mitarbeit: Lisa Pausch, Henrike Hartmann Fragen, Kritik, Anregungen? Sie erreichen uns unter wasjetzt@zeit.de   Weitere Links zur Folge: Cannbislegalisierung: Geschrumpft und geschreddert  Cannabislegalisierung: Bubatz legal – und dann?  Sicherheitslücke im DNS: Ihr Computer ist angreifbar. Und zwar seit 25 Jahren KeyTrap: Kritische Sicherheitslücke in der Internet-Infrastruktur [ANZEIGE] Mehr über die Angebote unserer Werbepartnerinnen und -partner finden Sie HIER. [ANZEIGE] Falls Sie uns nicht nur hören, sondern auch lesen möchten, testen Sie jetzt 4 Wochen kostenlos DIE ZEIT. Hier geht's zum Angebot.

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.

Quel est le point commun entre le livarot, le camembert, et le pont-l'évèque ? Alors oui ce sont des fromages, mais en plus ils sont tous les 3 conservés dans des boîtes en bois. Et justement : y a une demi fake news qui traîne depuis quelques jours sur l'interdiction des boites à camembert par une directive européenne. Au final, c'est un texte encore en discussion, qui ne s'appliquerait que vers 2030. Donc pas de quoi pas s'affoler pour le moment. Sauf si vous êtes fromager et que Martin vous appelle pour changer toutes vos boîtes.

With the holidays on the horizon, and festive meals to plan, we speak to Tanya Sichynsky, senior staff editor at New York Times Cooking, and author of "The Veggie" newsletter, about some plant-based, vegetarian and vegan, and otherwise meatless recipes for your holiday table.   Featured Recipe: Baked Brie and Caramelized Vegetable Pie Baked Brie and Caramelized Vegetable Pie Recipe (Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne) By Alexa Weibel Ingredients: (Yield: 8 to 10 servings) For the Filling 6 tablespoons extra-virgin olive oil 10 ounces fresh shiitake mushrooms (or creminis or other small mushrooms), stemmed and sliced Salt and pepper 2 teaspoons soy sauce 1 small butternut squash, peeled and cut into ½-inch cubes (about 4 cups) 1 tablespoon honey 1 pound brussels sprouts, trimmed, halved and thinly sliced (about 4 cups) 2 large shallots, minced (about 1 cup) 2 garlic cloves, minced 2 teaspoons minced fresh rosemary 1 medium red onion (about 10 ounces), halved and thinly sliced 1 teaspoon fresh thyme leaves 1½ tablespoons light brown sugar 1 tablespoon balsamic vinegar For Assembly All-purpose flour, as needed for dusting 2 sheets puff pastry from 1 (17- or 18-ounce) package, thawed in fridge for 24 hours 1 egg, beaten 1 whole (7- or 8-ounce) round Brie or Camembert Instructions: Heat oven to 425 degrees. In a large cast-iron or nonstick skillet, heat 2 tablespoons oil over medium-high. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned and tender, 8 to 10 minutes. Transfer mushrooms to a large bowl, drizzle with soy sauce and toss to coat. While the mushrooms cook, prepare the squash: On a large, foil-lined rimmed baking sheet, toss the squash with 1 tablespoon olive oil and the honey; season generously with salt and pepper. Spread out evenly then roast just until tender, about 15 minutes. Heat 2 tablespoons oil in the skillet over medium-high. Add the brussels sprouts, shallots, garlic and rosemary; season with salt and pepper. Cook, stirring frequently, until tender and lightly caramelized, about 8 minutes. Transfer the cooked brussels sprouts and squash to the bowl with the mushrooms. Stir to combine and generously season to taste with salt and pepper. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Stir in the brown sugar, vinegar and ¼ cup water. Reduce the heat to medium-low and cook, stirring occasionally, until jammy, 10 to 15 minutes. Set aside. (Let the onion jam and vegetable filling cool completely at room temperature — or refrigerate for about 30 minutes to speed things up — before assembling the pie. If preparing in advance, you can cover and refrigerate them overnight or up to 3 days.) When ready to bake your pie, line a large rimmed baking sheet with parchment paper. Working on a lightly floured surface, with a lightly floured rolling pin, roll out one sheet of puff pastry into a 10-inch square, then, using a sharp paring knife, cut it into a 10-inch circle. (If you have a 10-inch plate, you can use that as a guide.) Transfer to the baking sheet. Roll out the remaining sheet of pastry into a 12-inch square, then cut it into a 12-inch circle. If desired, decorate the top by arranging the scraps on top, or carve a light pattern into the top of the puff pastry using the tip of a sharp paring knife. (Be careful not to cut all the way through.) Add half the vegetable mixture to the 10-inch round and arrange in an even layer, leaving a 1-inch border. Center the cheese on top; spoon the onion mixture over the cheese. Pat the remaining vegetable mixture evenly and tightly around the cheese, ensuring that the 1-inch border is clear. Brush the exposed edges of the bottom pastry with the beaten egg. Fold the remaining piece of pastry in half, set it over the filling and unfold, carefully pushing out any air between the filling and pastry. Press the edges to seal and trim if you'd like to perfect the shape. Brush all the exposed puff pastry lightly with the beaten egg. Bake until the puff pastry is deeply golden, 40 to 45 minutes. Let cool for 30 minutes to 1 hour. (If you cut the pie early, the cheese will flow out like lava; be patient and it will be molten but less messy.) Transfer to a platter and serve.