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Description
The Irish were making cheese as far back as Celtic times, but artisan cheese-makers have only recently begun to revive this ancient art, and the results are some exciting cheeses. Host Will Studd travels to the spectacularly rugged southwest coast of Ireland to try some of the more unusual varieties being made. He also discovers that despite the renaissance, huge challenges remain for cheese-makers who want to use raw milk.
Description
Remote and isolated, the Kingdom of Bhutan measures its economy on Gross National Happiness. Host Will Studd travels to a small farm in Bhutan where he samples some local cuisine and learns how the locals churn butter for cooking and ceremonial purposes by hand. He is then invited to visit one of the oldest monasteries in this devoutly Buddhist country, where he lights candles to guide the souls of the dead before sampling a cheese and chili dish....
Description
Australia has developed an efficient pasture-based dairy system which has allowed the country to achieve significant exports of cheddar, butter, and skimmed milk. The system has also allowed a small but passionate group of cheese-makers to introduce a unique range of farmhouse cheeses using cow, goat, sheep, and buffalo milk. In this episode we travel across this vast continent and meet five of these pioneers.
Description
As the world leader in the production of industrial cheeses, the United States has seen a dramatic shift in consumer tastes and awareness. The organic food movement has been accompanied by a growing appreciation for traditional foods with a distinct local identity. Host Will Studd visits New York's finest cheese shop, before he heads to Vermont to meet a new generation of American cheese makers. These artisans are dedicated to creating an exciting...
Description
Known as the King of English Cheeses for more than two centuries, Stilton has never been copied anywhere else in the world. Despite the famous name, it has never been made in Stilton either. At historic Quenby Hall where the cheese was invented, we see how it is made and the origins of its outstanding reputation. Then a visit to the annual British Cheese Awards, where we find out which cheese-maker will be crowned the best producer of English blue...
Description
Cheeses from Spain have recently gained popularity on the international market; with one particular cheese becoming very well known. In this episode, host Will Studd travels to the land of Don Quixote to learn about a rich sheep's milk cheese called Manchego. He then visits a cheese fair in the medieval city of Trujillo to savor another sheep's milk cheese, Queso de la Serena which is set with thistles. Finally, Will drives to the magnificent Picos...
Description
France's most popular blue cheese is Roquefort, which dates back to Roman times. Even today, blue cheeses throughout the world still rely on molds originating in the region's limestone caves. Host Will Studd travels to a typical hillside dairy learn about the area's unique breed of milking sheep before he visits the famous caves, where he is inducted into the Grand Order of Roquefort in a special ceremony.
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