Cheese Slices

Will Studd and daughter Ellie visit England's South West, a region famous for producing the world's finest cheddar cheese. After a quick stop at the cheese pavilion of the Bath & West Show to speak with the Head Cheese Judge they travel to Quicke's Farm and meet the effervescent Mary Quicke, to sample some of her delectable cheddar cheeses.

Revisiting one of his favourite regions in Europe Will Studd explores the challenges facing the traditional raw milk cheesemakers of Normandy, long renowned for its quality dairy products. Will introduces his daughter Ellie to the famous benchmark cheese Camembert de Normandie and together they visit the last remaining organic, farmhouse producer of this iconic cheese.

fter more than a decade Will Studd returns to the Pyrenees Mountains, home to some of the world's oldest shepherd's cheeses and one of the last strongholds of traditional artisan cheese making in Western Europe.

After two centuries of decline, there is now a renewed interest in sheep farming, but the reason for this is no longer wool, but Ewe's milk cheese. The most famous cheese made here is Manchego and Will and Ellie visit several farms that still make raw milk Manchego using traditional methods.

When it comes to innovative American cheese makers, the state of Vermont has more than its fair share. The foundations of the dairy industry began here in beautiful New England almost three centuries ago and by a strange coincidence the region has become the centre of an exciting new revolution in artisan cheese making.

Roquefort is the most significant of all blue cheeses, it's one of the world's oldest cheeses and one of the few blue cheeses still made from raw milk. To find out what's changed since his last visit to the famous village of Roquefort-sur-Soulzon, Will and Ellie catch up with the makers of Papillon Roquefort, one of the most respected and well-known export brands from the region.