Israel: Israeli Artisan Cheese--Cheese Slices (Series 6)

Australian Broadcasting Corporation

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 where he discovers one of the oldest marinated cheeses in Israel. Then Will heads south to the stunning beauty of the remote Negev desert to meet some very unusual goat cheese makers. Part of the series Cheese Slices (Series 6) (41 minutes)

Italy: Rare Mountain Cheeses of the Northeast--Cheese Slices (Series 6)

Australian Broadcasting Corporation

Due to weather conditions, traditional cheese making is strictly seasonal in the Alps of North Eastern Italy and production is very limited. Host Will Studd travels to the foothills of the Alps to meet the oldest cheese-maker in Italy, and learn how Asiago d’allevo was made in times past; over a wooden fire. On the Perenzin family’s dairy he learns about their famous Montasio and ‘drunken’ cheeses. Onto the beautiful Dolomites where Will meets an affineur whose cheese cellar is an old pre-war bunker, and he visits a farm still making a very rare grey cheese and wonderful handmade butter. Part of the series Cheese Slices (Series 6) (25 minutes)

Spain: The Catalonian Cheese Revolution--Cheese Slices (Series 6)

Australian Broadcasting Corporation

The past two decades have seen an extraordinary revolution in Spanish cuisine, mostly from Catalan chefs. The region has also led a renaissance in artisan cheese making which virtually disappeared in the Franco era. Will Studd visits the beautiful city of Barcelona where he meets author Eric Canut. The hills outside the city hold the secret to the revival of Catalan cheeses; from the traditional Mato and Tupi, to the newcomer Garrotxa. Next, several chefs demonstrate ways to use the local cheeses in traditional Catalonian dishes. Then it’s off to Manorca, the island of cheese, to see how the traditional Mahon cheese is produced. Part of the series Cheese Slices (Series 6) (30 minutes)

Turkey: The Traditional Cheeses of Turkey--Cheese Slices (Series 6)

Australian Broadcasting Corporation

The Republic of Turkey is the crossroads of Europe, Asia and the Middle East, and one the legacies of its history of invasion is a variety of regional cheeses that are rarely found outside the country. Will Studd visits the ancient spice markets of Istanbul, Canakkal to learn about this country’s most popular marinated cheeses Azine Peynir, and a hard cheese called Mahalic. In the Anatolia region of the country he visits a small dairy near Kars where he gets a lesson in making the rare blue string cheese, and finds Tulum, the traditional cheese aged in animal skins. Part of the series Cheese Slices (Series 6) (30 minutes)

France: The Last Trappist Monks Cheese--Cheese Slices (Series 6)

Australian Broadcasting Corporation

Trappist Monks from the order of Cisterian have been responsible for producing some of the most famous washed rind cheeses in France. These days, the rapidly dwindling number of monks, threatens cheese-making in monasteries with extinction. Will Studd travels to the abbey of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoy to discover how these cheeses are being made and what the future holds for these classic benchmarks. Part of the series Cheese Slices (Series 6) (30 minutes)

France: Traditional Cultured Butter--Cheese Slices (Series 6)

Australian Broadcasting Corporation

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 at La Maison du Buerre in Brittany and discovers the secrets behind the art of the Malaxer. Finally, an old friend offers to show him how easy it is to make delicious fresh cultured butter at home using crème fraiche. Part of the series Cheese Slices (Series 6) (30 minutes)