Cheese Slices

February 2020

Season 5 Episode 4 - Artisan Cheeses From The Highlands And Islands: Scotland

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Scotland is not renowned for good cheese, but in the rugged rolling highland country, Will unearths an ancient sour cream 'chieftains' cheese called Caboc. After enjoying Strathdowne blue with oatcakes, Will finds out how the cheese also matches with single malt whisky. Then it's off to the Isle of Mull where an enterprisi...

Season 5 Episode 3 - The Nordic Cheese Revolution: Denmark

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The Danish dairy industry is widely recognised as one of the most efficient in Europe - it produces more blue cheese than any country in the world. Will travels to the pretty island of Bornholm to see how Danablu is made, before heading to Copenhagen to find out more about how the Nordic food revolution is now encouraging ...

Season 5 Episode 2 - Traditional Flavoured Pecorino Cheeses: Sicily

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Sicily is the largest island in the Mediterranean and has a long history of traditional cheese-making influenced by the Greeks, Romans, and Normans - and of course the Italians. 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 mi...

Season 5 Episode 1 - The Cheese Legacy Of The Vikings: Norway

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Will travels to the spectacular fjords of Norway to look at rare skimmed milk cheeses dating back to Viking times. After learning about a traditional fresh cow's milk cheese called Pulltost, he visits a family making a cheese called Gammelost, which lives up to its notorious reputation for smelling like old socks. The epis...

Season 4 Episode 9 - Brie From Brie And The Frence Affinuer

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If the name ‘Brie’ conjures up images of a mild creamy flat cheese covered with a pure white mould, chances are you have never experienced authentic Brie from Brie. Will visits the Ile de France region to learn more about the benchmarks of the style, Brie de Meaux and Brie de Melun, before visiting Brie’s close cousin, Cha...

Season 4 Episode 8 - Artisan Cheese Of The USA

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Will’s cheese tour takes him across the United States to look at artisanal cheese in regions not normally associated with specialist cheese. Will learns first hand about the challenges of making farmstead washed-rind cheese in Virginia before meeting up with his old friend Ari at Zingerman’s Creamery in Ann Arbor, Michigan...

Season 4 Episode 7 - Haloumi: Cyprus

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Squeaky, salty haloumi is one of the world’s best-loved grilled cheeses. However most of it is now mass produced using cows milk. Will travels to the island of Cyprus to see how traditional Haloumi is still made from a mixture of goat’s and ewe’s milk. After discovering a fresh, mild whey cheese called Anari, he then visit...

Season 4 Episode 6 - Famous Cheese Of Wisconsin

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The upper Midwest state is famous for its ‘cheese heads’ and proudly declares itself America’s Dairyland because it produces more cheese than any other state in the USA. But since the 1950s, most of the original traditional cheese types have been replaced by bland and predictable mass-produced Swiss and Cheddar. Will visit...
January 2020

Season 4 Episode 5 - Mozzarella And The Cheeses Of Campania

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Will journeys to Italy’s picturesque Campania region to look at stretched curd cheeses and finds it hard to resist the lingering flavour and sensual texture of buffalo cheese made from raw milk. After learning about Italy’s oldest ewe’s milk cheese, which is matured in a terracotta jar, Will gets a lesson from a Countess i...

Season 4 Episode 4 - The Ancient Cheese Of Portugal

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Until recently, Portugal’s traditional ewe’s milk cheeses were rarely found outside the country. Will travels to the rugged mountains of the north to find out more about the king of Portuguese cheese, Serra da Estrela. Dating back to pre-Roman times, this ancient cheese is still made from ewe’s milk and curdled with the ju...