Traditional cheesemaking is strictly seasonal in the alps of North Eastern Italy and production is very limited. Will travels to the foothills of the alps to meet the oldest cheese maker in Italy. He is shown how Asiago d'allevo was once made over a wooden fire, before travelling to the Perenzin family's dairy to learn about their famous Montasio and 'drunken' cheeses. Will then travels to the beautiful Dolomites where he meets an affineur whose cheese cellar is an old pre-war bunker. He also discovers a farm still making a very rare grey cheese, and beautiful handmade butter.