Cheese is one of the world’s oldest and most fascinating of all natural foods and many of the finest benchmarks are still hand made the old-fashioned way from unpasteurized raw milk.
The reason for their enduring reputation is undoubtedly flavour.
You only have to taste these cheeses to know that they’re markedly different from their modern industrial cousins.
But the future of traditional cheese making is under threat.
In this new season of Cheese Slices, Will Studd and his daughter Ellie are on a mission to discover and share this extraordinary (and endangered) world of dedicated cheese makers, mongers, and affineurs.
Cheddar Cheese of EnglandEpisode 1
Will and his daughter Ellie travel to Devon in the West Country of England to visit Quickes farm which once ‘secretly’ supplied Will’s London shops with traditional farmhouse cloth bound cheddar
The battle for real Camembert, FranceEpisode 2
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.
Traditional Shepherd’s cheeses of the PyreneesEpisode 3
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 of La Mancha and Cabrables, SpainEpisode 4
Will and his daughter visit an award-winning farmhouse producer and learn how the curds were once drained using woven ‘esparto’ grass belts
The Cheesemakers of VermontEpisode 5
But in recent years, Vermont has revived this link to the past by leading an exciting renaissance in American artisan cheese.
Roquefort, Revisiting the King of the BluesEpisode 6
Roquefort is the world’s oldest blue cheese, and it is still made from raw ewe’s milk under strict controls. But in recent years the reputation of this wonderful benchmark has been under threat from large industrial companies wanting to change how it’s made.