Moose and Goat's Cheese in Jamtland - Traditional Swedish Cheese
Will travels to the beautiful Jamtland region in central Sweden, where he looks at traditional cave-ripened goat’s milk cheese, and learns about an ancient method of preserving long milk. After discovering the world’s most expensive cheese made from moose milk, he heads into the mountains to visit the Myhrbodarna dairy and chef Magnus Nillson at Faviken.
Roquefort, Revisiting the King of the Blues
Roquefort is the world’s oldest blue cheese, and it is still made from raw ewe’s milk under strict controls. But in recent years the reputation of this wonderful benchmark has been under threat from large industrial companies wanting to change how it’s made.
Aphrodite Halloumi Salad Recipe
France - The Lyonnais Cheese Revolution
The beautiful city of Lyon is widely recognised as the gastronomic centre of France
Denmark - The Nordic Cheese Revolution
Will travels to the pretty island of Bornholm to see how Dana blu is made, before heading to Copenhagen to find out more about how the Nordic food revolution is now encouraging large producers to look at more interesting cheese varieties
Australia - Australian Cheese Pioneers
In its short history, Australia has developed an enviable reputation for its efficient pasture-based dairy system and significant exports of cheddar, butter and skimmed milk
A closer look at Le Dauphin Double Creme
A deeper look into what make Le Dauphin Double Creme special
Cheese Legends| Lucy Appleby Interview | Appleby Cheshire
Will digs up the archives of some of the greatest Cheese Legends in history. Never before seen and special footage with Lucy Applby.
Cheese Legends - Ari Weinzweig from Zingerman's Creamery
Another special interview, this time with Ari Weinzweig from Zingerman’s Creamery
Cheese Legends - Ig Vella
Interview with Ig Vella from Vella Cheese Company – Monterey Jack
Cheese Legends- Rogue Creamery David Gremmels Special Interview
A special interview with cheese maker David Gremmels from Rogue River Creamery