Cheese Slices

August 2020

Season 4 Episode 2 - Twins Of The Mediterranean: Corsica And Sardinia

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Despite being close neighbours, these two large islands in the Mediterranean have distinctly different cheese traditions. While sampling Corsica’s renowned Brocciu, a soft ewe’s milk cheese, Will is introduced to a traditional version ripened with maggots. After a short ferry ride and a drive into the beautiful mountains o...

Season 4 Episode 1 - The Champion Of English Cheese

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Will visits influential cheese retailer Neal’s Yard Dairy in London, where cheese champion Randolph Hodgson explains how English traditional farmhouse country cheese was saved from extinction. Then it’s off to the Midlands to look at some of the survivors.

Season 3 Episode 7 - Cheeses Of Netherlands

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The Netherlands is the second largest exporter of cheese in Europe after France, yet it’s famous for just two cheeses, Edam and Gouda. Will visits the town of Edam to see what it once looked like before it was covered in red wax, before visiting a slow food show in Rotterdam where he discovers a number of interesting tradi...

Season 3 Episode 8 - Farmstead Cheeses Of Northern California

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Artisan and hand made farmhouse cheeses have been at the forefront of a growing consumer backlash against innocuous mass produced foods in the United States. Will travels to Northern California to find out more from those responsible for this exciting new movement and after a tour of the Ferry Building farmers market in Sa...
July 2020

Season 3 Episode 6 - Aoc Of Cheeses Of Switzerland

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Switzerland has a reputation for producing the finest mountain cheeses in the world, and more than three quarters of these are still made the traditional way from raw milk. Will samples raclette and learns how it’s made, the old fashioned traditional way over a wood fire. His journey takes him on to the pretty town of Gruy...

Season 3 Episode 5 - Seasonal Cheeses Of The Alps

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The Alps and Savoie are covered by snow for at least 4 months of the year and cheese making here has always been a strictly seasonal affair. Will learns how the local spruce forests play an essential role in ripening the soft and unctuous Mont D’Or before heading to the high summer pastures where he visits a farm making th...

Season 3 Episode 4 - Washed Rind Cheeses Of France

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There is nothing like the strong seductive smell of washed rind cheeses to bring back evocative memories of a visit to France. Will travels to the misty Vosges Mountains of Alsace, the green undulating countryside of Normandy and the pretty village of Epoisse in Burgundy to look at four benchmark monastic cheeses. These ar...

Season 3 Episode 3 - Massif Central And The Auvergne

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The rugged plateau of the Massif Central and Auvergne is famous for rich green pastures and its six benchmark AOC French cheeses. Will explores the differences between three semi hard varieties that date back to the pilgrims of the 12th century , and visits a disused railway tunnel where more than three thousand cheeses a...

Season 3 Episode 2 - Basque Sheperds Cheeses

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The Basque people proudly boast the oldest language in Europe and one of its most ancient cheeses. Will visits the pretty village of Espelette to discover the significance of its famous red peppers, before travelling into the mountains to one of the few remaining traditional shepherds’ huts where they still milk their floc...

Season 3 Episode 1 - Cheeses Of Greece

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The ancient Greeks regarded cheese as Food of the Gods, and it’s no surprise that in Greece today, the consumption of cheese per head of population is the highest in the world.