Will visits influential cheese retailer Neal's Yard Diary in London and learns how English traditional farmhouse cheese was saved from extinction. Later, he takes a look at a controversial raw milk blue cheese called Stichelton.
Despite being neighbors, these two large islands in the Mediterranean have distinctly different cheese traditions. Will samples Corsica's renowned Brocciu and in Sardinia, he uncovers an ancient curd cheese matured in a goat's stomach.
The Canadian province of Quebec is undergoing a cheese-making revival. Will visits Quebec to find out whether the original French settlers have influenced this renaissance and finds the oldest tradition cheese still made in North America.
Will travels to the rugged mountains of the north to find out more about the king of Portuguese cheeses, Serra da Estrela. Later, he travels to the beautiful island of Sao Jorge in the Azores to learn about the cheese of "little Switzerland".
Will journeys to Italy's picturesque Campania region to look at stretched curd cheese and finds it hard to resist the lingering flavor of buffalo cheese. Will also receives a lesson from the Countess in how to make the perfect wood-fired pizza.
This upper Midwest state is famous for its 'cheese heads' and proudly declares itself America's Diaryland because it produces more cheese than any other state in the USA.
Will travels to the island of Cyprus to see how traditional Haloumi is still made the old fashioned way. Later, Will checks out some unusual ways to cook this delicious cheese in his home town is Melbourne.
Will's cheese tour takes him across the United States to look at artisanal cheese in regions not normally associated with specialist cheese.
Will visits the Ile de France region to learn more about the benchmark of the style, Brie de meaux and Brie de Melun, before visiting Brie's close cousin, Chaource, in the Champagne region.
Starting with a visit to Tokyo's leading cheese shop, Fermier, Will looks at the extraordinary rage of cheese's available at the well known Tokyo department store before heading off to Shimizu Farm to see how traditional mountain cheese is made.
Will travels to the spectacular fjors of Norway to look at rare skimmed milk cheese dating back to the Viking times. After, in the beautiful 'valley of the goats', Will samples Ghetost, an ancient sweet brown caramel cheese similar to fudge.
Sicily is the largest island in the Mediterranean and has a long history of traditional cheese-making influenced by the Greeks, Romans, Arabs and Normans and or course the Italians. Will looks at the many flavors of Sicilian Pecorino.
The Danish dairy industry is widely recognized at one of the most efficient in Europe; it produces more blue cheese than any county in the world. Will travels to the island of Bornholm to see how Danablu is made before heading to Copenhagen.
Scotland is not renowned for good cheese, but in the rugged rolling highland country, Will unearths an ancient sour cream 'chieftains' cheese called Caboc.
No Italian region boats as many traditional cheese as Piedmont. Will investigates the many different types of Toma cheese made in the Alps before traveling to the Langhe Hills and meeting the producers of two endangered cheese.
Many people think the only traditional cheese made in Wales is mild young crumbly Caerphilly, but they're wrong. Will travels to Caws dairy to meet a family responsible for recreating farmhouse Caerphilly.
Will invites a friend to accompany him on a tour of Tasmania and to demonstrate a few of his unusual recipe ideas with the local diary produce. New artisan cheese-makers who have proudly put the country back on the cheese map.
Will travels to Provence in the South East of France to try Banon, a traditional benchmark goat's milk cheese wrapped in dried chestnut leaves.
A close-up on Germany-based cheeses features a seasonal mountain cheese and a trip to a biodynamic farm.
Paneer cheese is highlighted when attention turns to the cheeses of India. Also: a visit to a cheese market; and a look at the use of curd.
A close-up on the cheeses of Israel includes a traditional choice from ewe's milk and a time-honored marinated cheese. Also: a visit with goat-cheese makers
Local cuisine in Bhutan is sampled. Included: a look at the churning of butter by hand and a visit to a monastery.
A culinary exploration of Turkey includes a stop at Istanbul's spice markets. A popular marinated cheese and a hard cheese are highlighted.
French destinations accent a look at cheese produced by Trappist monks.
A journey to the alps of Italy puts the spotlight on the art of making Asiago cheese. A stop at the Perenzin family's dairy is also featured.
The production of traditional French butter is highlighted. Also: the art of churning and mixing butter in Brittany, France.
A visit with author and cheese maven Enric Canut in Barcelona; the revival of traditional cheeses in Spain.