leith a few hours average temperature 72°. depending on the size of the bar, the time spent in the brine is from 3 to 12 hours . no one shakes hands, but he hastens to intervene in the production process. it's interesting how it's all done here. for the first time in my life, i lost small fat globules. albumin calcium phosphorus, product composition, periodic table, this is our fresh salted cheese. juices. yeah, he's a bit heavy, so let's help me out, we 'll vacuum him up, so that in the future he'll a month of technology has matured until it’s ready, the cheese will take at least another 30 days to arrive. he needs to lie down in certain conditions in order to rest, see and absorb the flavor bouquet. so and only then is the product suitable for consumption. yes, but you're not bad, you get cheese latex here. after a month , the backlog will be moved from a special chamber to the paint shop, where a gel-like mass will be applied to the head, a non-toxic coating will help preserve the taste and will retain freshness in the prev

message that the islands where there will be new american bases in the philippines, these are samar-leithss is actually the east of the philippines, which also looks at china and the south china sea, so work is going on there and it is absolutely clear that they don’t want to go to mendonanao, and there is a little mindonau there it’s scary, that is, they still remember that experience, well, of course, when they were clicked there terribly, yes, yes, yes, no, mindonau, so to speak, it is even more so mindonau purely geographically, now leyta and samara are significantly further north, they are closer to taiwan and china, this is too much this is practically deep southeast asia, this islamic population that hates americans is scary , yes, further, if we look, let me just remind you for our listeners... they don’t know that the philippines is the largest catholic country in the southeast asia, where there is only a compact the residence of muslims is just that, there are several provinces there, yes, the second largest catholic country, by the way, is vietnam, in southeast asia, but you can

not if you want a decent rental and you know central leith somewhere like would look to pay like that to pay a minimum of about 750 if you were lucky , you could get were lucky, you could get something bigger in a nice, desirable area. >> obviously . >> obviously. >> obviously. >> but that's the other thing as well. in scotland is the government are trying to bring in all these kind of to get rid of the short term lets so they're making it harder for people to earn their money through but all that's through that. but all that's going is then the people going to do is then the people that these properties , that have got these properties, they're going to put their rents up, because they're up, aren't they? because they're not do this. up, aren't they? because they're not no, do this. up, aren't they? because they're not no, absolutely.. >> no, absolutely. >> no, absolutely. >> they'll always the >> and they'll always put the thing to what they can get thing up to what they can get away course. and away with. of course. and i mean, there's hardly ever been an example governments an exa

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you know, your mother, prue leith, is a very famous work woman, and i would imagine a bit of a matriarch >> go . so my mum >> there you go. so my mum represents, i think, a great model of how do it, and she model of how to do it, and she was present child. was very present as a child. i mean, when i was a child, in a sense, she had the opportunity to was to because she was an entrepreneur she could entrepreneur and she could manage her own time. but that's the life want. my the kind of life we want. my wife works in prisons, still runs working for our charity. she's active mum and works runs working for our charity. shthe active mum and works runs working for our charity. shthe community,n and works runs working for our charity. shthe community,n and our works runs working for our charity. shthe community,n and our kids.s runs working for our charity. shthe asnmunity,n and our kids.s runs working for our charity. shthe as well|ity,n and our kids.s runs working for our charity. shthe as well|ity,rdoes our kids.s runs working for our charity. shthe as well|ity,rdoes her kids.s runs working

. >> you know, you've got prue leith. >> she's a cheeky little one, holyhead.e a bit of fun. >> some of the jokes are pretty average. i have to say, but who cares ? you know, it's a food cares? you know, it's a food program with a bit of fun. >> well, indeed. and aren't we just paying tribute to other cultures? anthony by making cake that's from that country . i that's from that country. i mean, we don't try and stop people in mexico making eton messes . messes. >> absolutely. i'm sure they do it very badly. but i do think chefs need to be i mean, jamie oliver got in trouble a few years. he did . oliver got in trouble a few years. he did. did some sort of cultural, you know , tried to say cultural, you know, tried to say something was authentic. all chefs have got to say, this isn't my interpretation of say , isn't my interpretation of say, a thai green curry or whatever . a thai green curry or whatever. don't say it's the genuine thing . say this is you all food can be improved. and i don't believe that our food industry would be anything without chefs always

. >> you know, you've got prue leith. >> she's a cheeky little one, holyhead.ave a bit of fun. >> some of the jokes are pretty average. i have to say, but who cares ? you know, it's a food cares? you know, it's a food program with a bit of fun. >> well, indeed. and aren't we just paying tribute to other cultures? anthony by making cake that's from that country . i that's from that country. i mean, we don't try and stop people in mexico making eton messes . messes. >> absolutely. i'm sure they do it very badly. but i do think chefs need to be i mean, jamie oliver got in trouble a few years. he did . oliver got in trouble a few years. he did. did some sort of cultural, you know , tried to say cultural, you know, tried to say something was authentic. all chefs have got to say, this isn't my interpretation of say , isn't my interpretation of say, a thai green curry or whatever . a thai green curry or whatever. don't say it's the genuine thing . say this is you all food can be improved. and i don't believe that our food industry would be anything without chefs alway