Cheese Slices

Will and his daughter Ellie travel to Devon in the West Country of England to visit Quickes farm which once ‘secretly’ supplied Will’s London shops with traditional farmhouse cloth bound cheddar and helped to kindle his interest in supporting the artisan cheese cause. Since then the farm has become the largest producer of this traditional English benchmark under the guidance of Mary Quicke. After a tour of the dairy and a lesson in soufflé-making in Mary’s kitchen, the pair travel to Sharpham Estate to look at an unusual flying saucer shaped cheese, and then head to Lynher Dairy in Cornwall to learn more about a unique cheese wrapped in stinging nettles. Lastly they drop in on Jamie Montgomery to taste his iconic cloth bound cheddar and discover some exciting new cheeses he is working on.

Will and Ellie continue their travels on a trip to Devon in the West Country of England. They visit the Quickes farm, which once supplied Will's London shops.

Will and his daughter catch up with Thierry Graindorge, a local hero, to learn about authentic Camembert. He teaches them about Normany's special kind of Camembert and how to recognise it.

Ellie and Will head to the Iraty Valley in the Basque to meet Peio Etxeleku of Agour dairy to learn about local cheese. They then head to the French Midi-Pyrénées to meet with affineur Dominique Bouchait.

Will and his daughter travel to the Picos de Europa mountains to taste some rare cave ripened blue cheese. They also visit the high plateau of La Mancha in Central Spain, where they explore the regions sheep milk cheeses.

After paying brothers Andy and Mateo Kehler a visit at their Cabot clothbound cheddar producing Jasper Hill Farm, Will and Ellie head for the Vermont Creamery where they meet cheesemaker Allison Hooper.

Will and Ellie visit Papillon, one of the most respected brands in roquefort production, and a company leading support for the traditional raw milk method of production.