La fabuleuse histoire de La Pastourelle : terroir et savoir-faire ! 🧑‍🍳

Hello everyone, in this video, I'm taking you to the La Pastorelle cooperative in Aveyron to discover in detail the production of Roquefort, this iconic PDO cheese. We start with the reception and rigorous control of the milk – nearly 17 million liters processed each year – before observing the key stages of transformation such as curdling, molding, salting, and then the famous piercing that allows the Penicillium roqueforti to develop and give Roquefort its unique flavor. I also explain the crucial importance of the natural oak cellars, with their perfect temperature and humidity conditions thanks to a natural ventilation system called "fleurine." The cooperative acquired this cellar in 1996, marking a strong collective commitment from the producers to control the entire production chain. We also discuss the economic and social impact of this production on the region, its sustainability, and the challenges facing farmers today. You'll see how technology alleviates the daily grind while perfectly respecting traditional know-how, guaranteeing a quality product. For anyone wanting to understand the agricultural techniques involved in cheesemaking, this detailed tour is a real treasure. If you enjoyed this video, please like, share, and ask your questions in the comments; I'll be happy to answer them! #agriculture #frenchagriculture #farmer #tractor #agriculturaltechnique #crop #harvest #farm #livestock #technology Timestamps (timecodes) video summary: 0:00 - Introduction and context of the visit to the La Pastorelle cooperative 2:10 - Receiving and quality control of the milk (temperature, acidity, pH) 5:15 - Curdling and transforming the milk into cheese 8:40 - Molding, unmolding, and salting the cheese 11:20 - Piercing: a key technique for the development of Penicillium roqueforti 14:45 - Discovering the natural aging cellars, the "fleurines," and their specific characteristics 18:30 - The importance of wood in regulating the cellar's humidity 20:50 - Local economic and social impact of Roquefort production 23:15 - Conclusion and encouragement to support this local production Hello everyone! 👋 That's how I start most of my videos. I'm a "YouTuber," as they say. For those who don't know me yet, I'm Thierry Bailliet 😉 The son of a farmer, I took over the farm at the age of 23, and my passion for agriculture has developed and grown over the years. This passion, along with curiosity and a desire to get to the bottom of things, led me to explain my profession, beyond the clichés, with the creation of the YouTube channel "Agriculteur d'Aujourd'hui" (Farmer of Today) in 2013. Then came the writing of "In the Boots of Those Who Feed Us," a book intended to help a wider audience understand agriculture, or rather, the different types of agriculture. And now, I'm dedicated to rebuilding connections between citizens and farmers with the "In the Boots" platform, the Tinder or Airbnb of agriculture 😉 To learn more or follow me: 🌐 Website: https://agriculteurdaujourdhui.com/ 📲 App: https://danslesbottes.fr/ 📘 Book: "In the Boots of Those Who Feed Us": https://www.agriculteurdaujourdhui.co... 📀 Documentary: "In the Boots of Those Who Feed Us": https://www.agriculteurdaujourdhui.co... And because I'm a connected farmer, like many others, here are my social media links. ⬇ 🟢 Facebook:   / agriculteurdaujourdhui   🟣 Instagram:   / thierry.agriculteurdaujourdhui   🔴 Twitter:   / thierry_agri   🔵 LinkedIn:   / thierrybailliet   🟡 TikTok:   / thierryagri   See you soon in a new video!! Don't hesitate to leave a comment and a thumbs up if you liked it, and you can also send me a message on social media 😉