Page 6 - Cheese Selection News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> anthony: merci, ciao. >> eric: merci beaucoup. >> anthony: we'll be needing that. okay, that's our cheese selection. here's our pomme de terre, which i'll be artfully plating. baking like a meatloaf all of a sudden. you go from freezing to high heat. i'm telling you this provence it's like, uh -- >> eric: it's rough, huh? >> anthony: it's rough. >> eric: hey, this is not bad, huh? >> anthony: by the time, we're halfway through this bottle we'll think this is as good as the finest bordeaux. and, by the way, we are not suggesting, advising, recommending, or, in any way, condoning that driving...

>> ahh nature. the rustic charms of the farm. the smell of fresh grass, manure, livestock. i love it. no actually that's eric. >> i don't mean to be presumptuous but i whipped up a little pat ta for us. anitis cheese selection tr this very farm. a process we'll be helping along today. >> i'm excited about that. it's an experience. everything is is an experience today. >> so is a colonoscopy. in the farming community in which you grew up, did kids at school ever brag about -- i don't know how you describe this for a family audience, but inappropriate contact with farm animals? >> no. >> if no o...

>> eric: we're going to eat like pigs. >> anthony: so, what else is new? >> eric: we need a saucisson. >> anthony: oh, yeah, yeah, yeah. definitely, and some bread. >> eric: and the bread, yeah. >> anthony: oh, and wine. >> eric: and the wine. >> anthony: a very, very, very expensive wine. >> eric: yeah? >> anthony: yeah, we're blowing out the budget, man. [ eric speaking french ] [ vendor speaking french ] >> anthony: okay, good. need more money. >> eric: so we open two reds? we're going to be smashed. >> vendor: ciao. >> anthony: merci, ciao. >> eric: merci beaucoup. >> anthony: we'll be nee...

Perhaps you want to do the honors. >> eric: yeah. >> anthony: wow, look at that knife work. you should be a chef. a nice cheese selection from this very farm. a process that we will be helping along today. >> eric: i'm excited about this. this is an experience. i mean, everything is an experience today. >> anthony: so is a colonoscopy, but -- so have you ever milked a cow before? >> eric: i love going to the farm. when i was a kid, they had 20 cows. >> anthony: in the farming community in which you grew up, did kids at school ever brag about sort of -- i don't know how to describe this for a f...

>> anthony: merci, ciao. >> eric: merci beaucoup. >> anthony: we'll be needing that. okay, that's our cheese selection. here's our pomme de terre, which i'll be artfully plating. baking like a meatloaf all of a sudden. you go from freezing to high heat. i'm telling you this provence it's like, uh -- >> eric: it's rough, huh? >> anthony: it's rough. >> eric: hey, this is not bad, huh? >> anthony: by the time, we're halfway through this bottle we'll think this is as good as the finest bordeaux. and, by the way, we are not suggesting, advising, recommending, or, in any way, condoning that driving...