Books+ Search Results
Norway The Cheese Legacy of the Vikings
Title
Norway [electronic resource (video)] : The Cheese Legacy of the Vikings / ABC International.
Published
New York, N.Y. : Infobase, [2013], c2010.
Physical Description
1 streaming video file (24 min.) : sd., col.
Local Notes
Access is available to the Yale community.
Notes
Encoded with permission for digital streaming by Infobase on November 17, 2013.
Films on Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Title from distributor's description.
Access and use
Access restricted by licensing agreement.
Summary
From the spectacular fjords to the valley of goats, Norway's cheese legacy includes more than Jarlsberg. In this episode, host Will Studd visits artisan cheese-makers throughout the country and discovers a wide selection to sample. From a rare skimmed milk cheese that dates back to Viking times, and a fresh cow's milk cheese called Pulltost, to Gammelost, which lives up to its notorious reputation for smelling like old socks and Ghetost, an ancient sweet brown caramel cheese remarkably similar to fudge.
Variant and related titles
Cheese Legacy of the Vikings
Films on demand.
Other formats
Originally produced: ABC International, 2010.
Format
Images / Online / Video & Film
Language
English
Added to Catalog
May 20, 2019
Series
Cheese Slices (Series 5)
System details note
Mode of access: Internet.
System requirements: FOD playback platform.
Contents
Disappearing Traditional Farming (1:25)
Cumin Flavored Pultost Cheese (3:31)
Legend of Gammelost Cheese (4:19)
Production of Jarlsberg (3:16)
Norwegian Brown Whey Cheese (4:36)
Traditional Mountain Gjetost Cheese (3:42)
Norway's New Raw Milk Cheese (1:52)
Credits: Norway: The Cheese Legacy of the Vikings
Cheese Slices (Series 5) (0:37)
Videorecording number
55406s Infobase
55407 Infobase
Subjects
Genre/Form
Educational films.
Internet videos.
Also listed under
Films for the Humanities & Sciences (Firm)
Infobase.
Bookmark As
Citation
