- Directors
- Writers
- Star
Photos
- Directors
- Writers
- All cast & crew
- Production, box office & more at IMDbPro
Storyline
Featured review
That is about it: people who are too ignorant to understand biology and chemistry back into mysticism. A very sad sight. As with the anti vaccination crowd, everything is a conspiracy.
To make the documentary easier to watch the makers add a lot of comedy. So the tradition is around a century long. Religion is very present. Because the main actor is religious, monarchist and terribly nationalistic. Perico Legasse is some sort of Jar Jar Bings of the French cheeses. At first I thought that was a joke. Perico being too close to the Italian pericoloso meaning dangerous. The guy talks about the thousands of French cheeses. I think that the 21st century and an overdeveloped government should have lead to knowing exactly how many types of cheese are out there. So probably the number is closer to 100 and nobody wants to talk about it. Anyway. There are so many types of cheese in France: the Camembert, the Cantal and oops! We reach Tamie which is in Savoy. And we move to Italia already to see the Parmigiano. That's about it. Conveniently ignoring the Reblochon, also a Savoy (and not French) cheese of which Tamie is a pale copy.
Contact me with Questions, Comments or Suggestions ryitfork @ bitmail.ch
To make the documentary easier to watch the makers add a lot of comedy. So the tradition is around a century long. Religion is very present. Because the main actor is religious, monarchist and terribly nationalistic. Perico Legasse is some sort of Jar Jar Bings of the French cheeses. At first I thought that was a joke. Perico being too close to the Italian pericoloso meaning dangerous. The guy talks about the thousands of French cheeses. I think that the 21st century and an overdeveloped government should have lead to knowing exactly how many types of cheese are out there. So probably the number is closer to 100 and nobody wants to talk about it. Anyway. There are so many types of cheese in France: the Camembert, the Cantal and oops! We reach Tamie which is in Savoy. And we move to Italia already to see the Parmigiano. That's about it. Conveniently ignoring the Reblochon, also a Savoy (and not French) cheese of which Tamie is a pale copy.
Contact me with Questions, Comments or Suggestions ryitfork @ bitmail.ch
Details
- Release date
- Country of origin
- Language
- Production company
- See more company credits at IMDbPro
- Runtime1 hour 49 minutes
- Color
Contribute to this page
Suggest an edit or add missing content
