Will travels to the spectacular fjords of Norway to look at rare skimmed milk cheeses dating back to Viking times.
Will looks at the many flavours of Sicilian Pecorino, and visits one of the last farmhouse dairies making a saffron-flavoured cheese from ewe’s milk, before finding himself in a Dickensian cheese-maturing room that is several centuries behind the times
Will travels to the pretty island of Bornholm to see how Danish blue is made, before heading to Copenhagen.
Scotland is not renowned for good cheese, but in the rugged rolling highland country Will unearths an ancient sour cream ‘chieftains’ cheese called Caboc.
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.
Will travels to Caws dairy to meet a family responsible for re-creating farmhouse Caerphilly before catching up with an old friend at Gorwydd farm
Will invites his friend Tetsuya Wakuda to accompany him on a tour of Tasmania and to demonstrate a few of his unusual recipe ideas with the local dairy produce
Will travels to Provence in the South East of France to try Banon, a traditional benchmark goat’s milk cheese wrapped in dried chestnut leaves