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 France
The production of genuine Camembert made the old fashioned way from raw milk has rapidly declined in recent years, and its future is now threatened by changes proposed by the largest industrial producers.
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
Camembert is a potent symbol of French cheesemaking and is copied the world over.
The beautiful city of Lyon is widely recognised as the gastronomic centre of France.
Will travels to Normandy, and the Charentes-Poitou to visit the two oldest cooperative dairies still making butter the traditional way.
Will travels to the abbey of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoie to discover how the last examples of Trappist monk’s cheese are being made.
The Basque people celebrate Europe’s oldest language and an ancient cheese. Will witnesses the traditional hand-milking of ewes in the mountains.
The rugged plateau of Massif Central and Auvergne are famous for rich, green pastures and its six benchmark AOC French cheeses.
Will explores the Alps and learns how the local spruce forests play an essential role in ripening the unctuous Mont d’Or.
Blue cheeses worldwide owe their character to the moulds cultivated within the region’s limestone caves of Roquefort.