Travelling to Lombardy, Will explores two of the country’s best-known soft cheeses, Gorgonzola and Taleggio.
Italy & France – Corsica and Sardinia Traditional Cheeses
Episode 2, from Season 4
Despite their close proximity to one another, Corsica and Sardinia 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. After a short ferry ride and a drive into the beautiful mountains of Sardinia, he meets a rock-star shepherd and discovers an ancient curd cheese that is matured in a goat’s stomach. He then learns all about authentic Pecorino Fiore Sardo, an exceptional cheese that is hand made by shepherds, and then smoked over an open fire.
Purchase Episode
You Might Also Like
Will visits the Piedmont town of Bra, where the Slow Food movement holds a specialist cheese festival every second year.
Will 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.