Description

In this unique ten part series, Master of Cheese Will Studd continues his global cheese odyssey, exploring the fascinating stories behind a variety of authentic artisanal cheeses made from raw milk. Filmed on location in France, Italy, Portugal, England, Cyprus, Sardinia, Corsica, Japan, Quebec and the USA, this inspiring series examines the traditions and skills behind how cheeses are made and the passionate, intriguing characters who make them. If you enjoy good cheese and want to know more about where it comes from, how it is made, or what it should taste like, then this makes essential viewing.

    • $9.99

Description

In this unique ten part series, Master of Cheese Will Studd continues his global cheese odyssey, exploring the fascinating stories behind a variety of authentic artisanal cheeses made from raw milk. Filmed on location in France, Italy, Portugal, England, Cyprus, Sardinia, Corsica, Japan, Quebec and the USA, this inspiring series examines the traditions and skills behind how cheeses are made and the passionate, intriguing characters who make them. If you enjoy good cheese and want to know more about where it comes from, how it is made, or what it should taste like, then this makes essential viewing.

    • EPISODE 1

    The Champion of English Cheese

    Will visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how English traditional farmhouse country cheese was saved from extinction.

    • CC
    • 27 Minutes

    Will visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how English traditional farmhouse country cheese was saved from extinction.

    • CC
    • 27 Minutes
    • EPISODE 2

    Twins of the Mediterranean: Corsica and Sardinia

    Will is introduced to a traditional version of Brocciu ripened with maggots in Corsica, meets a rock star shepherd and discovers an ancient curd cheese in Sardinia - and explores authentic Pecorino Fiore Sardo.

    • CC
    • 22 Minutes

    Will is introduced to a traditional version of Brocciu ripened with maggots in Corsica, meets a rock star shepherd and discovers an ancient curd cheese in Sardinia - and explores authentic Pecorino Fiore Sardo.

    • CC
    • 22 Minutes
    • EPISODE 3

    Cheeses of Quebec

    The Canadian province of Quebec is undergoing a cheese-making revival. Will visits Quebec to find out whether the original French settlers have had any influence on this renaissance.

    • CC
    • 25 Minutes

    The Canadian province of Quebec is undergoing a cheese-making revival. Will visits Quebec to find out whether the original French settlers have had any influence on this renaissance.

    • CC
    • 25 Minutes
    • EPISODE 4

    Portugal

    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'.

    • CC
    • 23 Minutes

    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'.

    • CC
    • 23 Minutes
    • EPISODE 5

    Mozzarella and the Cheeses of Campania, Italy

    Will journeys to Italy's picturesque Campania region to look at stretched curd cheeses, and gets a lesson from a Countess in how to make the perfect wood-fired pizza. He then heads to the coast to look at cacao Cavallo.

    • CC
    • 23 Minutes

    Will journeys to Italy's picturesque Campania region to look at stretched curd cheeses, and gets a lesson from a Countess in how to make the perfect wood-fired pizza. He then heads to the coast to look at cacao Cavallo.

    • CC
    • 23 Minutes
    • EPISODE 6

    Wisconsin, USA

    Will meets Willi Lehner to see how he ripens cheese in an underground cave. He then heads to Hidden Springs Creamery, where a new organic ewe's milk cheese is being made with the help of local Amish farmers.

    • CC
    • 26 Minutes

    Will meets Willi Lehner to see how he ripens cheese in an underground cave. He then heads to Hidden Springs Creamery, where a new organic ewe's milk cheese is being made with the help of local Amish farmers.

    • CC
    • 26 Minutes
    • EPISODE 7

    Cyprus

    Will travels to Cyprus to see how traditional Haloumi is still made. He visits one of the last farm producers still making Haloumi the old fashioned way, then checks out some unusual ways to cook this delicious cheese.

    • CC
    • 24 Minutes

    Will travels to Cyprus to see how traditional Haloumi is still made. He visits one of the last farm producers still making Haloumi the old fashioned way, then checks out some unusual ways to cook this delicious cheese.

    • CC
    • 24 Minutes
    • EPISODE 8

    Artisan Cheeses of the USA

    Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese, meets American goats cheese pioneer Judy Schad and discovers the story behind Rogue River Blue.

    • CC
    • 25 Minutes

    Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese, meets American goats cheese pioneer Judy Schad and discovers the story behind Rogue River Blue.

    • CC
    • 25 Minutes
    • EPISODE 9

    Brie from Brie and the French Affineur

    Will visits the Ile de France region to learn more about the benchmarks of the style, Brie de Meaux and Brie de Melun, before visiting Brie's close cousin, Chaource, in the Champagne region.

    • CC
    • 27 Minutes

    Will visits the Ile de France region to learn more about the benchmarks of the style, Brie de Meaux and Brie de Melun, before visiting Brie's close cousin, Chaource, in the Champagne region.

    • CC
    • 27 Minutes
    • EPISODE 10

    Japan

    Will travels to Japan with leading Australian chef Tetsuya Wakuda. Starting with a visit to Tokyo's leading cheese shop, Fermier, Will then heads off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made.

    • CC
    • 43 Minutes

    Will travels to Japan with leading Australian chef Tetsuya Wakuda. Starting with a visit to Tokyo's leading cheese shop, Fermier, Will then heads off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made.

    • CC
    • 43 Minutes
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