in the birthplace of Brie.

在布里的出生地。

And, actually, we're not far from Paris.

而且，實際上，我們離巴黎不遠。

We're at, like, 12 kilometers from Disneyland Paris,

我們離巴黎迪斯尼樂園有12公里遠。

but here it's another type of theme park.

但這裡是另一種類型的主題公園。

We are at the Ferme des 30 Arpents,

我們在Ferme des 30 Arpents。

which is one of the seven farms making Brie de Meaux,

它是七家生產莫氏乾酪的農場之一。

and the only one that makes it fermier,

也是唯一讓它更費米的。

which means from the farm,

意思是來自農場。

which means that the cows are milked here

也就是在這裡擠牛奶。

and the cheese is just made 100 meters from here.

而奶酪就在離這裡100米的地方。

Claudia: The farm has 250 cows in total.

克勞迪婭：農場一共有250頭奶牛。

After milk is collected,

收奶後。

it is stored in these vats for 18 hours

它被儲存在這些大桶中18小時

and some part of its cream is taken out

並將其部分奶油取出

while some natural ferments are added.

同時加入一些天然發酵劑。

These include penicillium and Geotrichum,

這些包括青黴菌和土麴黴。

which make up Brie de Meaux's signature texture and flavor.

構成了莫氏乾酪的標誌性質地和風味。

But more on that later.

不過以後再說吧。

One day after being collected,

在被收集後的一天。

milk is moved to another room,

牛奶被轉移到另一個房間。

where it will be split into curds.

在那裡它將被分割成凝結物。

This is done thanks to the addition of rennet,

這要歸功於加入了凝血劑。

which takes about one hour to solidify the milk.

這需要大約一個小時的時間來凝固牛奶。

Claudia: In this other room,

在另一個房間。

it was so hot that our camera steamed up

熱得我們的相機都冒煙了

and we had to wait a bit to resume filming.

而我們不得不等待一段時間來繼續拍攝。

Claudia: The mold is made of three layers,

克勞迪婭：模具由三層組成。

which are removed gradually as the cheese loses its liquid.

隨著奶酪液體的流失，這些液體會被逐漸去除。

From 25 liters of liquid,

從25升的液體。

it's going to get smaller and smaller up until 5 liters.

它的體積會越來越小，直到5升。

This is going to take three hours.

這要花三個小時。

And at the end of the whole making process,

而在整個製作過程的最後。

the weight of the cheese is going to be 3 kilos.

奶酪的重量將是3公斤。

Claudia: On their first day,

Claudia：在他們的第一天。

cheeses in molds are turned three times

芝士在模具裡要翻三遍。

with the help of a steel plate

藉助鋼板

to make sure they hold their shape.

以確保它們保持其形狀。

They are then piled up on top of each other.

然後將它們堆積在一起。

Claudia: Oh, wow.

克勞迪婭：哦，哇。

The cheeses stay in the molds for 24 hours

奶酪在模具中停留24小時。

to make sure they drain all their liquid.

以確保他們排出所有的液體。

In total, the farm will make about

總的來說，該農場將使約

300 wheels of Brie de Meaux,

300輪布里-德-莫克斯。

ladled from 100 basins.

從100個盆中舀出。

The day after,

後天。

the cheeses are removed from molds and salted.

將奶酪從模具中取出並加鹽。

Claudia: Oh, wow.

克勞迪婭：哦，哇。

I have some salt crystals.

我有一些鹽晶。

No, it doesn't smell like anything.

不，它不像任何氣味。

It's much more pleasant.

這是更愉快的。

Claudia: Wow, yeah, it smells very differently.

克勞迪婭：哇，是的，它的味道很不一樣。

It's strong. It's tangy.

它的強。它的香醇。

Didier: Yeah. We can smell nuts and apples.

迪迪埃。我們能聞到堅果和蘋果的味道。我們可以聞到堅果和蘋果的味道。

Claudia: It's true, it smells like apples.

克勞迪婭：是真的，它聞起來像蘋果。

Cheese wheels are then moved to another room,

芝士輪就會被移到另一個房間。

where they stay for five to seven days,

他們在那裡呆了五到七天。

within which they're going

其間

to be turned three times to avoid collapsing.

要轉動三次，以免倒塌。

Here, they start to get whiter,

在這裡，他們開始變得更白。

and it's where we start to see the first effects

這就是我們開始看到的第一個效果。

of the ferments added to the milk at the beginning.

一開始加入牛奶中的發酵劑。

Here, 8 degrees.

這裡，8度。

Claudia: Cold. [laughs]

克勞迪婭：冷。[笑]

It is cold.

很冷

This is the last room of the maturation process.

這是成熟過程的最後一個房間。

And it is another cold one!

而這又是一個冷門的!

Claudia: Oh, I'm dead. It's 6 degrees in this room.

哦，我死了。這是6度在這個房間裡。

So cold.

好冷啊

Claudia: Can I touch?

我可以摸嗎？

Claudia: You can feel the hard crust outside, the rind,

克勞迪婭：你能感覺到外面的硬殼，果皮。

and then inside you can feel

然後在裡面你能感覺到

that it's very, very, very soft.

這是非常，非常，非常軟。

Claudia: Oh, OK wow.

克勞迪婭：哦，好哇。

[cows mooing]

[牛叫聲]

Claudia: So creamy.

那麼奶油。

So creamy and buttery.

那麼奶油和黃油。

Claudia: But actually, it's very sweet.

克勞迪婭：但實際上，它是非常甜蜜的。

I would say probably sweeter than

我想說的是，可能比

how it would have been

怎麼會

if it had been only four weeks old.

如果它只有四個星期大。