Visiting a French Cheese Shop || The French Paradox
Hey you guys! I thought I’d bring you
back to where my heart and my DNA comes
from on my mother’s side. And that’s
France. I’m in the Bordeaux region and
I’m in one of my absolute favorite towns and
villages it’s called Saint-Emilion. And
the church is literally caved- the
church is literally carved out of this
beautiful cave from the eighth century.
It’s remarkable! And I’ve been in Tuscany,
and I’ve been in Rome, and I’ve been more
in Italy this past week. But now, I’m here
in France and I’m in the Bordeaux region, because
this is the time of year when we start
to harvest the grapes. And as many of you
know, I have a deep love for the French
paradox, for resveratrol. And I’m going to take
you, for the first time, it’s been 10 years that I’ve
been doing this here in France. I’m gonna
take you to meet the
vintners, I’m gonna take you to meet the
soil. You’re gonna see some of my
obsessive compulsive nature, and how I
like to do things. But I wanted to show
you a little bit of- some of my favorite
cheeses and just a very natural and
organic experience in the cheese shop right
over here. So this is a cheese shop of
Saint-Emilion. So, we’re gonna have
the fromages, the cheese, these are
all of the different sorts of things that he has.
The pates, the foie gras the charcuterie.
Let’s go on in.
Hello. Okay, so what we’re going to talk
about is really these amazing, amazing,
amazing cheeses that I just had the
opportunity to learn from you. Tell us your name.
– Hello, my name is Christophe.
– Mr. Christophe.
– And Mr. Cheesemaker, how long
have you been baking cheese?
– Oh! It’s six, six years. Probably.
– (Speaking French)
– No, no, no.
– This is only you? And why do you-
– Because it’s so good.
– But why do you love it?
– Because I love wine so I must make cheese. Yeah.
– Okay, Mr. Christophe, tell us about the cheeses
that I just bought. So the first question I asked was
are the cheeses… Are the cheeses prepared in a way where the milk, if it’s from the cow or if it’s from the
sheep is pasteurized or not pasteurized?
(Talking in French)
How many of these are not pasteurized?
So, we’re gonna go over which of
these are not pasteurized.
Yeah, you have so much that is pasteurized but,
that’s good. But we prefer that not pasteurized is better.
– And you’ll see you have… one conte, one here.
Conte. 12 months, one week.
One young, one old. The young is uh-
30 months you guys. 30 months and you think about
your microbiome and the amount of
nutrition that you’re getting and the
fermentation process and the love and the
care. I can’t tell you like, how obsessed
and passionate I get about this. I mean
you were talking to me, I’m just getting
So the cheeses that I got… I got the Roque Fort. The- Which ones did I get?
– That one… Roque Fort and uh- Brillat Savarin.
You see? It’s cow’s milk.
– This is the caviar of all cheeses.
So this is considered- Oh, wow.
– So beautiful.
This is it as well? Sam?
This is like the caviar, the favorite cheese.
– With truffle
– With truffles. Mm-hmm. This cheese here
has truffles in it.
One the best is with a sheep make.
That one is a producer 40 kilometers from here.
I love it. I love it. So think about this: even though pasteurization is what’s done, I guess
all over the world, but when I asked him,
you know, show me what’s not pasteurized.
Show me- because I eat my cheese is at
home from a farmer that doesn’t
pasteurize and that’s really important
to me and to my family as well, the members
of my family that can eat cheese. And
about 90 percent of this isn’t pasteurized.
You wait 10 minutes, and then you eat.
Oh my goodness, we’re gonna have to do that! So you
barbecue the two brei or in the oven.
And you have the same experience but one pasteurized and one not pasteurized.
Then you wait one, two weeks. Then you’ll see.
It’s really interesting because I wonder how many of you are thinking about, “Is my cheese pasteurized or not?”
Like is this something that matters
to my health? Right? Like how many people
are thinking that? I think about it every
day because this is what I grew up with
I always born in Switzerland. As a child
I thought it was like I came out of one
of the holes of Swiss cheese, like that’s
literally what I thought! Very embarrassing,
but now you know. But um, no this
concept of having something that’s raw
and natural, and what that does
for our bodies.
You cut it.
– Yeah, show us how you do it.
We’ll have to do a
video of a French Christmas because
they’re one of my absolute favorite
experiences. In the tradition with the
different foods that you eat. It’s incredible.
And exactly as he was just saying. You
have the truffle with the caviar of
cheese as one piece of a Christmas tradition.
– Be careful with the knife.
It melts in your mouth. You
have to try it. Sam, you have to have a taste of it.
– And you?
This is where this cheese comes from. So
you can see it. It’s right next to the region.
Every day! Every day we
eat cheese here. Every day, right?
Yes, every day I eat it.
– Because you’re lucky.
– And drink wine.
– It’s because we’re in paradise.
– My paradise.
So Cristophe was telling me that we’ve got 50 cheese’s here. Guess how many are in France? Over a thousand-
1,250 different types of cheeses.
How many do you eat? About two, three?
Here. There is no place without cheese in France.
– And in the world you have 2,500 cheeses.
– In the whole world. And half of them are in France.