Will catches up with cheese maker Allison Hooper at Vermont Creamery to tour her goat cheese dairy and sample her award-winning cheese.
Cheese Slices featuring Blue cheese
Will learns first hand about the challenges of making farmstead washed-rind cheese in Virginia before meeting up with his old friend Ari at Zingerman’s Creamery in Ann Arbor, Michigan
Will visits the ancient spice markets of Istanbul before driving to Cannakale to learn about this country’s most popular marinated cheese Ezine Peynir.
Will visits New York’s finest cheese shops, before travelling to Vermont to meet a new generation of American cheese makers, all dedicated to creating an exciting and distinctive range of farmstead cheeses.
Known as the ‘King of English Cheese’ for more than two centuries, Stilton has never been copied elsewhere. Nor has it ever been made in Stilton, despite its famous name.
The rugged plateau of Massif Central and Auvergne are famous for rich, green pastures and its six benchmark AOC French cheeses.
Blue cheeses worldwide owe their character to the moulds cultivated within the region’s limestone caves of Roquefort.
Travelling to Lombardy, Will explores two of the country’s best-known soft cheeses, Gorgonzola and Taleggio.
The Canadian province of Quebec is undergoing a cheesemaking revival.
Will travels to the pretty island of Bornholm to see how Danish blue is made, before heading to Copenhagen.
A special interview with ex president David Gremmels from Rogue River Creamery.