00:00 60th edition of the International Agriculture Show here at the AgriDemain Eurotok stand.
00:07 My dear Anna, I am delighted to welcome you.
00:09 You came with a beautiful piece, we will come back to it, because first of all, it is the passion of the farmers.
00:21 A passion that you embraced how many years ago now?
00:26 You don't remember?
00:27 No, I don't remember at all.
00:29 That's the passion. We don't need time as a measure anymore.
00:32 We've been counting on it for years.
00:33 We know we're in it.
00:34 I'm going to start with this one right away, because it's true that this year there was a singularity in your work, your merit.
00:39 It was beautiful. I don't like the term reward, but ...
00:43 No, good price.
00:44 Yes, that's it. In any case, it makes the whole work singular.
00:48 The Legion of Honor already?
00:49 Yes.
00:50 Congratulations. It's nice, isn't it?
00:51 Yes, thank you.
00:52 Because you didn't expect it.
00:53 Not at all.
00:54 Because sometimes we give it to singers.
00:55 That's it.
00:56 Well, it's good, they sang.
00:57 Yes, but me ...
00:58 You fed us, you realize.
01:00 And above all, the associative side.
01:03 And above all, a distinction, because your commitment as a woman, as a farmer, was also noticed.
01:11 Produce milk, make ...
01:14 A good cheese.
01:15 Yes, not a good cheese.
01:16 An excellent cheese.
01:17 A Emmental Grand Cru.
01:18 That's it.
01:19 It's even better, we call it.
01:20 Exactly.
01:21 Are you proud of that?
01:22 Yes, I am very proud.
01:23 And then very proud, above all, to share my job, to explain it.
01:28 That's it, it's a pride.
01:29 It feels good when others come to challenge us on the quality of the work.
01:33 Yes, that's it.
01:34 And above all, to ask us for our work, our know-how.
01:38 The techniques that we can also use.
01:41 The love we also have for our job, animals, everything.
01:46 At home, you have everything, I would say, automated.
01:48 Yes, we have automatic robots.
01:52 Cows go twice a day to the robot.
01:55 They do their life, in fact, quietly.
01:57 They always go at the same time.
01:58 And then you go at one in the morning, there is always one in the robot.
02:02 So, in addition, there is a whole analytical reading, they have little chips.
02:05 We all recognize them, each one, and we know what they give in milk.
02:09 There is a real follow-up.
02:10 We often talk about pain, so it extracted you from contracts.
02:16 In fact, we do not regret our investment, because it gives us time.
02:20 While the husband is at the field, he does not need to come back very late.
02:24 And also to be with his family, to go home early in the evening.
02:28 Work is good, but you have to prioritize the family anyway.
02:33 It's important.
02:34 A Grand Cru emmental, how much work time does it take to make it?
02:40 So, the Grand Cru emmental, it takes about 960 liters of milk.
02:44 To make a big mule.
02:46 The big mule of about 70 kilos.
02:49 It takes 12 weeks of refining, it can go up to 38 weeks.
02:54 We see it because when we buy, we have longer refining.
02:57 So, what you need to know for the Grand Cru emmental,
03:00 is that we have a load list to respect.
03:02 Of course.
03:03 There are standards.
03:04 So, the cow must be bred six months a year.
03:07 That's what gives it such a good taste.
03:09 We always talk about animal welfare, but you have to think about the welfare of the breeder too.
03:14 Of course, and the breeder.
03:15 So, these are all the little things that make an excellent Grand Cru emmental.
03:20 For aperitif, always in a stick if necessary.
03:23 We can make it in small skewers like today.
03:25 I know you prefer it raw.
03:27 Exactly.
03:28 But hey, we leave all the tastes to others, it's also a pleasure to savor.
03:31 But also, we can cook it.
03:33 On the National Agriculture Day, we had a chef,
03:37 Nathalie Jaco, who came to make us little galettes,
03:42 with a coconut and a Grand Cru emmental,
03:44 that the consumers really enjoyed.
03:46 Exactly.
03:47 I just wanted to finish.
03:48 These alveoli are here because they are in their formation.
03:53 That's it, it's with the fermentation.
03:57 That makes it…
03:58 And the Grand Cru emmental is turned over to make these holes.
04:03 To better delight us.
04:04 Exactly.
04:05 Well, Ana, I'm delighted.
04:07 We see that this International Agriculture Show, once again,
04:10 we need you, Ambassadrice, Ambassador, so much.
04:15 Knowledge is essential to the pleasure of eating well.
04:18 Exactly, as I said, we are the actors of our profession.
04:21 Thank you.
04:23 The National Agriculture Show.
04:26 (upbeat music)
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