Will visits the Vosges Mountains of Alsace.
Will learns how the local spruce forests play an essential role in ripening the unctuous Mont d'Or before he heads to the high summer pastures to visit a farm making the deliciously creamy Reblochon and learns how to grill it under hot coals.
Switzerland still uses raw milk to create the finest mountain cheese.
The second largest exporter of cheese in Europe is the Netherlands.
Information on Artisan and hand-made farmhouse cheeses.
Will visits Neal's Yard Dairy in London.
Despite being neighbors, these two large islands in the Mediterranean have distinctly different cheese traditions; Will samples Corsica's renowned Brocciu and uncovers an ancient curd cheese matured in a goat's stomach in Sardinia.
Will visits Quebec to find out whether the original French settlers have influenced this renaissance and finds the oldest tradition cheese still made in North America.
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 learns about stretched curd cheeses.
This upper Midwest state is famous for its 'cheese heads' and proudly declares itself America's Diaryland because it produces more cheese than any other state in the U.S.
Will Studd
Host
