Cheese Slices

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.

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.

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.