Cheese Slices

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.

Will is introduced to a traditional version of Brocciu ripened with maggots in Corsica, meets a rock star shepherd and discovers an ancient curd cheese in Sardinia - and explores authentic Pecorino Fiore Sardo.

The Canadian province of Quebec is undergoing a cheese-making revival. Will visits Quebec to find out whether the original French settlers have had any influence on this renaissance.

Will travels to the mountains of the north to find out about the Portuguese cheese, Serra da Estrela. He then travels to the island of Sao Jorge in the Azores to learn about the benchmark cheeses of 'little Switzerland'.

Will journeys to Italy's picturesque Campania region to look at stretched curd cheeses, and gets a lesson from a Countess in how to make the perfect wood-fired pizza. He then heads to the coast to look at cacao Cavallo.

Will meets Willi Lehner to see how he ripens cheese in an underground cave. He then heads to Hidden Springs Creamery, where a new organic ewe's milk cheese is being made with the help of local Amish farmers.

Will travels to Cyprus to see how traditional Haloumi is still made. He visits one of the last farm producers still making Haloumi the old fashioned way, then checks out some unusual ways to cook this delicious cheese.

Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese, meets American goats cheese pioneer Judy Schad and discovers the story behind Rogue River Blue.

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, Chaource, in the Champagne region.

Will travels to Japan with leading Australian chef Tetsuya Wakuda. Starting with a visit to Tokyo's leading cheese shop, Fermier, Will then heads off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made.