Cheese Slices

Will travels to the old city of Kolkata during the Holi festival to learn about the origins of Paneer and Chennai.

Will visits the old city of Jerusalem before driving to the Judah hills where he is introduced to the godfather of the new artisan cheese movement.

In Bhutan butter is important for both cooking and ceremonial purposes. Will visits a small farm to see how the locals churn butter by hand and samples.

Will visits the spice markets of Istanbul and learns about a rare blue string cheese and Tulum, a traditional cheese matured in goat skin.

Will travels to the abbey of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoie to discover how the last examples of

Will travels to the foothills of the Alps to meet the oldest cheese maker in the country. He is shown how Asiago d'allevo was once made over a wooden fire, and he travels to the Perenzin family's dairy to learn about their Montasio and 'drunken' cheeses. Will then visits the beautiful Dolomites, where he meets an affineur whose cheese cellar is an old pre-war bunker.

Will visits the two oldest cooperative dairies still churning cultured butter the traditional way , and meets the only Malaxer in France.

Will visits Barcelona to meet author Enric Canut before travelling to the hills to learn about the revival of traditional Catalonian cheese.