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
Cheese Slices featuring Goats Cheese
Will travels to the foothills of the Alps to meet the oldest cheese maker in Italy. He is shown how Asiago d’allevo was once made over a wooden fire.
Will travels to the beautiful Jamtland region in central Sweden to see the world’s most expensive cheese- Moose Cheese.
Will visits the old city of Jerusalem before driving to the Judah hills where he is introduced to the godfather of the new artisan cheese movement.
Will travels to the Poitou region of southwest France, where most of the country’s AOC goat’s cheeses are made.
The beautiful city of Lyon is widely recognised as the gastronomic centre of France.
A recipe taken from Cheese Slices in Canada. An almost one-pan dish that is perfect for a cold winters night and to be served with crusty bread.
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.