Cheese Slices

INHALT

The Alps and Savoie are covered by snow for at least 4 months of the year and cheese making here has always been a strictly seasonal affair. Will learns how the local spruce forests play an essential role in ripening the soft and unctuous Mont D'Or before heading to the high summer pastures where he visits a farm making the deliciously creamy Reblochon and learns how to grill it under hot coals. Then it's on to visit one of the few remaining cheese makers still making Beaufort, the 'Prince of Gruyere' and its smaller cousin Abondance, in the high alpage.

Moderator: Will Studd