Will travels to Devon in the West Country of England to visit Quickes farm which once ‘secretly’ supplied Will’s London shops with traditional farmhouse cloth bound cheddar.
The reason for their enduring reputation is undoubtedly flavour. You only have to taste these cheeses to know that they’re markedly different from their modern industrial cousins. But the future of traditional cheese making is under threat.
In this new season of Cheese Slices, Will Studd and his daughter Ellie are on a mission to discover and share this extraordinary (and endangered) world of dedicated cheese makers, mongers, and affineurs.
The production of genuine Camembert made the old fashioned way from raw milk has rapidly declined in recent years, and its future is now threatened by changes proposed by the largest industrial producers.
Will travels to the beautiful Iraty Valleyin the Basque to meet Peio Etxeleku of Agour dairy to learn about the many challenges facing the local Ossau–Iraty cheese.
Will and his daughter visit an award-winning farmhouse producer and learn how the curds were once drained using woven ‘esparto’ grass belts
Will catches up with cheese maker Allison Hooper at Vermont Creamery to tour her goat cheese dairy and sample her award-winning cheese.