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
In this episode Will meets the Biemme family, who have been making Parmigiano Reggiano for four generations.
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.