Over the past two decades Catalonian chefs have been responsible for an extra ordinary revolution in Spanish cuisine. The region has also led a renaissance in artisan cheesemaking which virtually disappeared during the Franco era. Will visits the beautiful city of Barcelona to meet author Enric Canut before travelling to the hills to learn about the revival of traditional Mato and Tupi cheese and a relative newcomer named Garrotxa. After a demonstration from several chefs on ways to use the local cheeses Catalonian style he heads to Menorca, the island of cheese, to see how traditional Mahon is still made.