Do the Japanese like cheese? In this one-hour special episode of Cheese Slices, Will travels to Japan with leading Australian chef Tetsuya Wakuda to find the answer to that burning question. Starting with a visit to Tokyo’s leading cheese shop, Fermier, he looks at the extraordinary range available at the a well known Tokyo department store before heading off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made. Next stop is Yoshida Farm, where Will and Tetsuya (Tets) try their hand at cheese-making before throwing a party where Tets and friends demonstrate new ways to cook with cheese, Japanese style. Finally, Will visits an award-winning farmhouse dairy on the island of Hokkaido where washed rind cheese is carefully matured in purpose built underground cellars