8 episodes
Season 3
In this season of the award-winning Cheese Slices, Will Studd looks at the glorious traditions that lie behind the classic benchmark cheeses produced in the mountains of France, Switzerland, Greece and Basque Country. He discovers how traditional farm cheese is made in the Netherlands before heading to the rugged coastline of Northern California, USA, to meet the pioneers of a new artisanal cheese movement.
Purchase
-
Play previewGreece - Food of the Gods and the Traditional Cheeses of Greece
Episode 1The ancient Greeks regarded cheese as the food of the gods. Little wonder, then, that Greece has the world’s highest per capita rate of cheese consumption
-
Play previewFrance & Spain - Basque and Ossau Iraty Cheese
Episode 2The Basque people boast the oldest language in Europe – and one of its most ancient cheeses. Will visits the pretty village of Espelette, famous for its red peppers, before travelling into the mountains to one of the few remaining traditional shepherd huts where the ewes are still milked by hand
-
Play previewFrance - Traditional Cheeses of Massif Central and Auvergne
Episode 3The rugged plateau of Massif Central and Auvergne is famous for its rich, green pastures and its six benchmark AOC French cheeses
-
Play previewFrance - Benchmark Soft Washed Rind Cheeses of France
Episode 4There is nothing like the evocative smell of washed-rind cheeses to bring back memories of a visit to France
-
Play previewFrance - Cheeses of Savoie France and the Alps
Episode 5Will learns how the local spruce forests play an essential role in ripening the unctuous Mont d’Or
-
Play previewSwitzerland - Traditional Mountain Cheeses
Episode 6Switzerland has a reputation for producing the finest mountain cheeses in the world
-
Play previewNetherlands - Boerenhaas Cheeses
Episode 7The Netherlands is the second largest European cheese exporter after France
-
Play previewUSA - New Farmstead Cheese of North California
Episode 8Will travels to Northern California to find out more about the artisan and farmhouse cheeses being produced here, and, after a tour of San Francisco’s Ferry Plaza Farmers Market, he drives north, calling in on artisan cheesemakers