Cheese Slices
There is a revolution happening in the world of cheese. A growing interest in how cheese is made, and where it comes from, is encouraging an exciting global resurgence in artisanal cheese-making. Consumers are demanding tastier more interesting cheeses with distinctive flavors, textures, and aromas. But to recognize them we need to know what is out there, and what makes the difference. In this entertaining new series of Cheese Slices, Will Studd travels through some of world's most beautiful countryside, to look at a diverse variety, of authentic regional cheeses. Filmed on location over eighteen months it includes ancient classics from the dramatic mountains of Norway, Scotland, and Piedmont, and well known benchmarks from the rolling green pastures of Germany, Denmark and Wales. - With rare behind-the-scenes access to traditional cheese-making in Provence and Sicily, plus a special look at cheese making in Tasmania. This unique, award-winning series will stimulate you to eat, travel, learn, and help you to choose the best cheese to keep the revolution going.
10 things you probably didn’t know about cheese
- France’s famous Roquefort is made with blue moulds grown on bread, using strains selected from the 460 types that grow naturally in the caves of Cambalou.
- Heidi Gruyère, from Tasmania, is Australia’s largest cheese. Each 30kg wheel requiring about 350 litres of milk to make.
- It is rare to find Edam wrapped in a red wax coat in the Netherlands. Red wax is only used for ‘export’ cheese, a throwback to the days when it was sold in red tins.
- The Greeks eat more cheese per head of population than any other nation.
- Blue vein cheese is so named because the cheeses are spiked with needles as they mature, allowing air to reach mould spores inside the cheese and allowing blue ‘veins’ to grow.
- Wheels of Parmigiano Reggiano have become bigger and heavier over the centuries. The massive drums of cheese sold today weigh an average 38kg, compared with less than 20kg in the 15th century.
- In Greece, Feta was traditionally matured in small beechwood barrels. The method, still in use but becoming rarer, produces cheese with a soft, melting texture and complex peppery flavour.
- More than 1700 strains of yeast have been found on or in Normandy Camembert, and more than 80 in Roquefort.
- During World War I, when hard Italian grating cheese was in short supply in the United States, a San Francisco grocer discovered that a dry, forgotten piece of Monterey Jack made a worthy stand-in. Monterey Dry Jack was born.
- The island of Texel, off the Dutch coast, was once home to a green cheese made from ewe’s milk coloured with sheep droppings. Curiously, the cheese is no longer made.
Watch Cheese Slices , Starts tonight 10.30pm.
Cheese Slices
Thursdays 10.30pm
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