A documentary about the only monk in America who still uses the original recipe of the famous cheese made by the Trappist monks in Oka. Heir to a long tradition, Brother Albéric carefully guards the secrets of the process that gives the cheese its unique flavour. Day after day, the cheese-maker patiently repeats the steps involved in this centuries-old craft. In tune with this slow daily pace, the film delves deeply into monastic life at an abbey in Manitoba.
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