Travelling to Lombardy, Will explores two of the country’s best-known soft cheeses, Gorgonzola and Taleggio.
Will travels to the Poitou region of southwest France, where most of the country’s AOC goat’s cheeses are made.
In this episode Will meets the Biemme family, who have been making Parmigiano Reggiano for four generations.
Will visits the Piedmont town of Bra, where the Slow Food movement holds a specialist cheese festival every second year.
Camembert is a potent symbol of French cheesemaking and is copied the world over.