Cheese Slices

The Minas region of Brazil produces as much raw milk cheese as France, but most of it is illegal. Will takes a flight to the stunning Canastra ranges to learn about the traditional farm cheese and Pain de Quejo before heading further south to the remote Campos Altos region to discover a unique cheese made from the milk long horn cattle, and enjoys a traditional BBQ before returning to Sao Paulo for a lesson in grilling Coalho cheese.

Galicia is known as 'Green Spain' and its high rainfall and mild maritime are perfect for dairy farming. Home to over a million cows this beautiful region is well known for its mysterious Celtic past and the pilgrim city of Santiago de Compostela. Will is learns about the origins of its AOP breast shaped cheeses Queso Tetilla, and San Simon, and also looks at Arzua Ulloa and the rare Cebreiro which is shaped like a chef's hat.

The growing consumer awareness of artisan cheese in Canada has recently spread to the Pacific West Coast of British Columbia. Will visits Vancouver before taking a sea plane to Salt Spring Island where he visits two fascinating small cheese dairies. Then he heads through the beautiful Rockies to meet a new farmstead producer making 'mountain ' cheese Canadian style.

The city of Lyon is widely recognized as an important gastronomic centre and the surrounding region boasts two of the newest cheeses to be recognized under the prestigious French AOC system. Will investigates Maconais and Charolais goat cheese and visits Guilloteau dairy in the Dauphine to learn about a very modern new cheese making technique.

Will follows the ancient shepherds trail known as the Traturro Magno or Great Track from the mountains of Abruzzo to the plains of Puglia, and discovers the secrets behind the local Pecorino cheese, including a unique example coagulated with pig's rennet. After learning all about the local stretched curd cheeses of Molise he visits a traditional producer of Burrata cheese in the city of Andria.

Will travels to the beautiful Jamtland region in central of Sweden to learn about traditional cave ripened goats milk cheese, and an ancient way of preserving long milk. Here he discovers the world's most expensive cheese made from moose milk, before heading into the mountains to visit the Myhrbodarna Dairy and chef Magnus Nilsson at Fäviken.