Will travels to the bustling old city of Kolkata during the Holi Festival to learn about the origins of India’s most popular cheese, Paneer.
Will visits the old city of Jerusalem before driving to the Judah hills where he is introduced to the godfather of the new artisan cheese movement.
In Bhutan butter is important for both cooking and ceremonial purposes. Will visits a small farm to see how the locals churn butter by hand and samples the local cuisine.
Will visits the ancient spice markets of Istanbul before driving to Cannakale to learn about this country’s most popular marinated cheese Ezine Peynir.
Will travels to the abbey of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoie to discover how the last examples of Trappist monk’s cheese are being made.
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.
Will visits the beautiful city of Barcelona before travelling to the hills to learn about the revival of traditional Mato and Tupi cheese.