celsius inside the eagle cooler than being in a refrigerator yet it s still warmer than it is outdoors the morning guys the next morning the group is richly rewarded with stunning views for braving that chilly night. next we pay a visit to the eagle eye cheesemaking school and linden back here they offer workshops where people can learn how to make a spots and the popular cheesy pasta dish is a specialty of the. even the cheese is hand made here. was put off what do we need for a good you know what s the most important thing when it comes to making a good cheese. and good milk milk when you find the best milk in germany in
the. next we pay a visit to the eagle eyed cheesemaking school and linden back here they offer workshops where people can learn how to make a spots and the popular cheesy pasta dish is a specialty of the. even the cheese is handmade here. was put off what do we need for you know what s the most important thing when it comes to making a good cheese. and good milk milk and we can find the best milk in germany in the allegory of course a very good voice used to turn the milk into cheese will need some lactic acid bacteria and a coagulant the mixture is then heated to thirty five degree celsius. this is the same let s test it take this kind of knife and stick it into the milk you know
profiteroles. and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know?
cannelle, partridge profiteroles. and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know?
and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know? the hay loft.