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.
Camembert is a potent symbol of French cheese making. Will Studd visits the tiny village of Camembert where it all began, the nearby dairy of Monsieur Durand as well as the Cooperative of Isigny St Mere.
There are hundreds of traditional farmhouse cheeses made in Spain but until recently most were not well known internationally. Will Studd travels to the land of Don Quixote to see why all that is changing.
Stilton is considered to be one of the greatest English Cheeses and unlike most other native traditional cheeses it has never been copied. Will Studd looks at why this proud cheese has retained its outstanding reputation.