Catalog Search Results
Series
Cheese Slices volume Series 2
Language
English
Description
Cheeses from Spain have recently gained popularity on the international market; with one particular cheese becoming very well known. In this episode, host Will Studd travels to the land of Don Quixote to learn about a rich sheep's milk cheese called Manchego. He then visits a cheese fair in the medieval city of Trujillo to savor another sheep's milk cheese, Queso de la Serena which is set with thistles. Finally, Will drives to the magnificent Picos...
Series
Cheese Slices volume Series 1
Pub. Date
[2013], c2005
Language
English
Description
The village of Camembert in the Normandy region of northern France produces one of the world's most popular cheeses. From the dairy of Monsieur Durand, the last farmhouse Camembert producer in region, to the cooperative of Isigny St Mere, one of the country's most respected producers of traditional raw milk Camembert; Will learns the processing secrets that have been used for generations. Finally, on a visit to the Paris cheese shop of Roland Barthelemy,...
Series
Cheese Slices volume Series 3
Pub. Date
[2013], c2006
Language
English
Description
In the United States, a backlash against mass-produced foods has led the Organic and Farm to Table movements. Freshly grown organic fruits and vegetables, foods produced from fresh local ingredients, and artisan and farmhouse cheeses have been at the forefront of these movements. In this episode, host Will Studd travels to Northern California to find out more about these products. Starting at the Ferry Plaza Farmers Market in San Francisco and heading...
Series
Cheese Slices volume Series 3
Pub. Date
[2013], c2006
Language
English
Description
Switzerland is famous for producing the finest mountain cheeses in the world, and three quarters of these are still made with raw milk. Host Will Studd samples Raclette and learns how it's made over a wood fire. Then he's off to the picturesque town of Gruyere to trace the origins of a cheese whose name literally means 'head monk'. A meeting with the king of Swiss cheese, Emmanthaler, finally answers the age old question; how does it get those holes?...
Series
Cheese Slices volume Series 4
Pub. Date
[2013], c2009
Language
English
Description
Host Will Studd and leading Australian chef Tetsuya Wakadu travel to Japan to learn if the Japanese like cheese. Their trip starts with a visit to Tokyo's best-known cheese shop, Fermier - located in the basement of the busy department store in Shibuya, where they discover the extraordinary range available. Next it's off to Shimizu Farm in Nagano to see how a traditional mountain cheese is made, and then to Yoshida Farm where they try their hand at...
Series
Cheese Slices volume Series 4
Pub. Date
[2013], c2009
Language
English
Description
Wisconsin has long been known as the cheese capital of America, it's residents refer to themselves as 'cheese heads' and the region is known as Dairyland. This area produces more cheese that any other part of the country, but until recently the traditional cheese types were replaced by bland, mass-produced Swiss and Cheddar. Host Will Studd visits several new and exciting farmstead cheese producers, including Upland's Cheese Company, and Willi Leher,...
Series
Cheese slices volume Series 5
Pub. Date
[2013], c2010
Language
English
Appears on list
Description
In this episode, host Will Studd again teams up wit renowned Australian chef Tetsuya Wakuda for a tour of Tasmania, and to demonstrate a few of his unusual recipe ideas with the local dairy and produce. On their travels, the pair meets with some artisan cheese makers who have proudly put the country back on the map. Some of the recipes include Bruny Island cheese and wood-fired oysters, artisan cider produced from heritage apples, handmade cultured...
Series
Cheese slices volume Series 6
Pub. Date
[2013], c2012
Language
English
Description
The land lying between the Jordan River and the Mediterranean Sea has held deep spiritual significance since the beginning of modern civilization; it also has a long history of cheese making. Will Studd visits the old city of Jerusalem then drives to the Judah hills where he meets Shey Saltzer, leader of the new artisan cheese movement. Next he visits an Arab Israeli family that makes traditional sheep's milk cheese at home, and the city of Galilee...
Series
Cheese slices volume Series 6
Pub. Date
[2013], c2012
Language
English
Description
The French love their butter; in fact they consume more of it than any other country in Europe. The traditional, cultured butter produced in an old butter churn is hard to find, unless you know what to look for. Host Will Studd visits the two oldest cooperative dairies in Normandy and the Charentes-Poitou to see them make butter the traditional way, and understand the taste and texture differences between the two regions. He then meets Yves Bourdier...
Didn't find it?
Can't find what you are looking for? Try our Purchase Suggestion Service. Submit Request