Cheese Slices

Will travels to the spectacular fjords of Norway to look at rare skimmed milk cheeses dating back to Viking times and he also samples Ghetost, an ancient sweet brown caramel cheese remarkably similar to fudge.

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 milk, before finding himself in a Dickensian cheese maturing room that is several centuries behind the times.

The Danish dairy industry produces more blue cheese than any country in the world. Will travels to the island of Bornholm to see how Danablu is made, before heading to Copenhagen to look at more interesting cheese varieties.

Scotland is not renowned for good cheese, but in the rugged rolling highland country Will unearths an ancient sour cream 'chieftains' cheese called Caboc.

Will investigates the many different types of Toma cheese made in the Alps before travelling to the Langhe Hills and meeting the producers of two endangered cheeses.

Will travels to Caws dairy to meet a family responsible for re-creating farmhouse Caerphilly, before catching up with an old friend at Gorwydd farm.

Will invites his friend Tetsuya Wakuda to accompany him on a tour of Tasmania and to demonstrate a few of his unusual recipe ideas with the local dairy produce.

Will travels to Provence in the south of France to try Banon, a traditional benchmark goat's milk cheese wrapped in dried chestnut leaves. He also discovers an ancient cheese called Brousse du Rove, which is rarely seen outside the region.

After travelling to the Alps to look at a seasonal mountain cheese called Bergkase, Will visits a small biodynamic farm to discover how Germany's most popular fresh cheese, Quark, is made.