Will travels to the beautiful Iraty Valleyin the Basque to meet Peio Etxeleku of Agour dairy to learn about the many challenges facing the local Ossau–Iraty cheese.
Cheese Slices featuring Ewes Milk Cheese
Will visits several of the exciting new farmstead cheese producers, including Uplands Cheese Company, before meeting Willi Lehner at Bleu Mont Dairy to see how he ripens cheese in an underground cave.
Will travels to the rugged mountains of the north to find out more about the king of Portuguese cheeses, Serra da Estrela.
Despite being close neighbours, these two large islands in the Mediterranean have distinctly different cheese traditions. While sampling Corsica’s renowned Brocciu, a soft Ewe’s milk cheese, Will is introduced to a traditional version ripened with maggots
The beautiful city of Lyon is widely recognised as the gastronomic centre of France.
Will journeys to Italy’s picturesque Campania region to look at stretched curd cheeses and finds it hard to resist the lingering flavour and sensual texture of buffalo cheese made from raw milk.
Will travels to the island of Cyprus to see how traditional Haloumi is still made from a mixture of goats and ewes milk.
The Canadian province of Quebec is undergoing a cheesemaking revival.