Join Will as he explores the spectacularly rugged south-west coast of Ireland and tries some of the more unusual varieties of cheese including one made with sea-weed.
Dating back 700 years, Comté Gruyere is one of the most popular cheeses in France, and the most important made under the strict French appellation system.
Venture to Spain, the land of Manchego cheese, followed by a visit to a cheese fair to savour the Queso de la Serena made from ewes’ milk and thistles.
Blue cheeses worldwide owe their character to the moulds cultivated within the region’s limestone caves of Roquefort.
In this episode, Will travels across Australia to meet five fascinating cheese pioneers.
Will visits New York’s finest cheese shops, before travelling to Vermont to meet a new generation of American cheese makers, all dedicated to creating an exciting and distinctive range of farmstead cheeses.
Known as the ‘King of English Cheese’ for more than two centuries, Stilton has never been copied elsewhere. Nor has it ever been made in Stilton, despite its famous name.