Italy – Pecorino Toscano

Episode 4, from Season 1

In this episode, Will visits the Piedmont town of Bra, where the Slow Food movement holds a specialist cheese festival every two years. Will – along with 100,000 other visitors! – examines the many international varieties on display, and finds out why the Slow Food movement’s popularity is growing. He then travels to Tuscany to visit the Il Forteto dairy. Formed by a group of social reformers in the 1970s, this cooperative has rapidly grown to become one of Italy’s largest producers of Pecorino Toscano, a benchmark cheese made from ewe’s milk.

Purchase Episode

Italy & France – Corsica and Sardinia Traditional Cheeses

Despite being close neighbours, these two large islands in the Mediterranean 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

Italy – Traditional Cheeses from the Hills & Alps of Piedmont

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.

Italy – Rare Mountain Cheeses of the North East

Will travels to the foothills of the Alps to meet the oldest cheese maker in Italy. He is shown how Asiago d’allevo was once made over a wooden fire.