Cheese Slices

2010 • Australian Broadcasting Corporation
5.0
1 review
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Season 1 episodes (6)

1 Gorgonzola / Cave Ripened Tallegio - Northern Italy
2/10/10
Season-only
Under the spotlight in this episode is Gorgonzola, the grandaddy of all European blue cheeses made from cows milk and its cousin cave ripened Tallegio, which until recently was one of Italy's great soft cheese secrets.
2 Goats Cheese of Poitou - France
2/16/10
Season-only
The Poitou region is the original home of many of the famous goat cheeses of France and for this episode of Cheese Slices, Will Studd journeys to the village of Sainte Maure de Touraine to attend the annual Goats Cheese fair.
3 Parmigiano Reggiano / Grana Padano - Italy
2/24/10
Season-only
Parmigiano Reggiano is the undisputed king of Italian cheese and is still made by hand the old fashioned way in giant copper cauldrons. Will Studd explains the extraordinary steps taken to control production of this wonderful cheese.
4 Pecorino - Tuscany, Italy
3/3/10
Season-only
Pecorino is one of the most ancient of all European cheeses, and in this episode Will Studd explains the different types before travelling to Tuscany to visit the Il Forteto dairy.
5 Camembert - France
3/10/10
Season-only
Camembert is a potent symbol of French cheese making and is copied all over the world. If you want the real thing, look no further than traditional Normandy Camembert which is made under strict AOC rules from unpasteurised milk.
6 Cheddar - England
3/17/10
Season-only
The world's most copied cheese is Cheddar which originally came from the green countryside of Somerset in England. In this episode, Will Studd travels to meet the last two farm producers of cloth bound cheddar.

About this show

Cheese Slices provides a unique glimpse into the skills and traditions responsible for the wonderful variety of cheese in the world today.
If you’re partial to a piece of cheese, you’re going to love this fascinating, entertaining and inspiring journey, as Master of Cheese Will Studd takes you behind the scenes of cheese making in Europe.
5.0
1 review