France – Cheeses of Savoie & the Alps

The Alps and Savoie are covered in snow for at least four months of the year, causing cheese making to be a strictly seasonal affair. On his travels to the region, Will learns how the local spruce forests play an essential role in ripening the unctuous Mont d’Or. He then heads to the high summer pastures to visit a farm that makes the deliciously creamy Reblochon and learns how to grill it under hot coals. Then it’s on to meet one of the last cheese makers still making Beaufort –  the ‘Prince of Gruyere’ – and its smaller cousin, Abondance, in the high alpage.