9 episodes
Season 5
In the award-winning fifth season of Cheese Slices, Will Studd unearths ancient classics from the dramatic mountains of Norway, Scotland and Piedmont, and familiar benchmarks from the rolling green pastures of Germany, Denmark and Wales. This season also features rare behind-the-scenes access to traditional cheese making in Provence and Sicily, plus a special look at artisan cheese made in Tasmania, Australia.
Purchase
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Play previewNorway - The Viking Cheeses of Norway
Episode 1Will travels to the spectacular fjords of Norway to look at rare skimmed milk cheeses dating back to Viking times
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Play previewItaly - Traditional Cheeses of Sicily
Episode 2Will looks at the many flavours of Sicilian Pecorino, and visits one of the last farmhouse dairies making a saffron-flavoured cheese from ewe’s milk, before finding himself in a Dickensian cheese-maturing room that is several centuries behind the times
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Play previewDenmark - The Nordic Cheese Revolution
Episode 3Will travels to the pretty island of Bornholm to see how Dana blu is made, before heading to Copenhagen to find out more about how the Nordic food revolution is now encouraging large producers to look at more interesting cheese varieties
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Play previewScotland - Chieftains Cheese and the Isle of Mull
Episode 4Scotland is not renowned for good cheese, but in the rugged rolling highland country Will unearths an ancient sour cream ‘chieftains’ cheese called Caboc
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Play previewItaly - Traditional Cheeses from the Hills and Alps of Piedmont
Episode 5Will investigates the many different types of Toma cheese made in the Alps before travelling to the Langhe Hills and meeting the producers of two endangered cheeses protected by the Slow Food movement
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Play previewWales - Caerphilly and the Artisan Cheeses of Wales
Episode 6Will travels to Caws dairy to meet a family responsible for re-creating farmhouse Caerphilly before catching up with an old friend at Gorwydd farm
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Play previewAustralia - Tasmanian Artisan Cheeses
Episode 7Will invites his friend Tetsuya Wakuda to accompany him on a tour of Tasmania and to demonstrate a few of his unusual recipe ideas with the local dairy produce
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Play previewFrance - AOC Cheese of South Eastern France, Banon, St Marcellin and Close Cousins
Episode 8Will travels to Provence in the South East of France to try Banon, a traditional benchmark goat’s milk cheese wrapped in dried chestnut leaves
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Play previewGermany - Artisan Cheeses of Germany
Episode 9After travelling to the Alps to look at a seasonal mountain cheese called Bergkase, Will visits a small biodynamic farm to discover how Germany’s most popular fresh cheese, quark, is made