USA - Vermont Cheese
UEN-TV 9.1
Past Show Times:
11:30 PM on Jan 29, 2013
8:00 PM on Jan 28, 2013
The United States is renowned for creating "fast" processed food and the idea that there is an artisan cheese industry comes as something of a surprise to many cheese lovers. Will Studd looks at some of the finest cheese shops in New York before visiting the beautiful Vermont countryside to meet a new generation of American cheese makers who share a passion for creating local farmstead cheese with a distinct local identity. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Allen Young, who answers an important cheese science question.
France: The Legend of Roquefort
UEN-TV 9.1
Past Show Times:
11:30 PM on Feb 5, 2013
8:00 PM on Feb 4, 2013
Roquefort is the most popular Blue cheese in France and has a fascinating history that dates back to Roman times. In fact, all the world's Blue cheese made today relies on the unique blue mold that grows in the famous caves beneath the Cambalou plateau at Roquefort. In this episode, Will Studd visits the largest producer of this unique cheese as well as the village and the underground caves that help make it so special. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Steven Wright, who answers an important cheese science question.
Italy - Parmigiano
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Feb 11, 2013
11:30 PM on Feb 12, 2013
Parmigiano Reggiano is the undisputed king of Italian cheese and is still made by hand the old fashioned way in giant copper cauldrons. The extraoridnary steps taken to control production of this wonderful cheese, and witness its birth, a process that is nothing short of magical, is explained. Filmed in the beautiful countryside near Parma in Reggio Emilia, meet the Biemme family who have been making benchmark cheese for four generations, and visit the farm and maturation rooms to see how this cheese is matured by robots before getting graded by a stagionatura. Invesigate the thousand year old Grana Padano and learn why it's different from its famous cousin, as well as the correct definition of parmesan. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Pat Ford, who answers an important cheese science question.
Wisconsin
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Feb 18, 2013
11:30 PM on Feb 19, 2013
This upper Midwest state is famous for its 'cheese heads' and proudly declares itself America's Dairyland because it produces more cheese than any other state in the USA. But since the 1950s, most of the original traditional cheese types have been replaced by bland and predictable mass-produced Swiss and Cheddar. Will visits several of the exciting new farmstead cheese producers, including Upland's Cheese Company, before meeting Willi Lehner at Bleu Mont Dairy to see how he ripens cheese in an underground cave. Finally, Will heads for the hills to look at Hidden Springs Creamery, where a new organic ewe's milk cheese is being made with the help of local Amish farmers.
Switzerland - Mountain Cheese
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Feb 25, 2013
11:30 PM on Feb 26, 2013
Switzerland has a reputation for producing the finest mountain cheeses in the world, and more than three quarters of these are still made the traditional way from raw milk. Will samples Raclette and learns how it's made, the old fashioned traditional way over a wood fire. His journey takes him on to the pretty town of Gruyere to look at the origins of a cheese whose name literally means "head of a monk. " Then it's time to meet the king of Swiss cheese, Emmenthaler and find out just how it gets its holes. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Jeff Broadbent, who answers an important cheese science question.
Greece - Feta: Food of the Gods
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Mar 4, 2013
11:30 PM on Mar 5, 2013
The ancient Greeks regarded cheese as Food of the Gods, and it's no surprise that in Greece today the consumption of cheese per capita is the highest in the world. Travel to Central Greece to learn how wooden barrels play an essential role in the maturation of traditional Feta and how Manouri, an ancient whey cheese, is made. Take a trip to Crete, the largest of all Greek islands, to sample some delicious local cheese delicacies. Following the show, watch "Cheese Cubed", a fascinating interview with USU professor Lynn Ogden, who answers an important cheese science question. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Craig Obert, who answers an important cheese science question.
Ireland - The Irish Cheese Renaissance
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Mar 11, 2013
11:30 PM on Mar 12, 2013
Though Ireland's cheese making dates back to Celtic times, it has really been the past decade that the artisan cheese makers have revived this ancient art. Will Studd explores the spectacularly rugged Southwest coast and discovers the washed rind cheeses, blue cheese and an unusual cheese flavored with seaweed. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Sylvana Martini, who answers an important cheese science question.
USA - New Farmstead Cheeses of Northern California
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Mar 18, 2013
11:30 PM on Mar 19, 2013
Artisan and handmade farmhouse cheeses have been at the forefront of a growing consumer backlash against innocuous mass produced foods in the United States. In Northern California, meet those responsible for this exciting new movement, and after a tour of the Ferry Building farmers market in San Francisco, Will drives north along the coast visiting small producers who make great cheese from cows, goats, and even ewes milk. Will also catches up with one of the last traditional producers of Monterey Dry Jack, the oldest and mostly widely known of all Californian cheeses. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Marie Walsch, who answers an important cheese science question.
England - Stilton, King of English Cheese
UEN-TV 9.1
Upcoming Show Times:
8:00 PM on Mar 25, 2013
11:30 PM on Mar 26, 2013
Considered to be one of the greatest English cheeses, and unlike most other native traditional cheeses, Stilton has never been replicated. This episode looks at why this proud cheese has retained its outstanding reputation for more than two centuries. Visit Quenby Hall and the old Bell Inn in the village of Stilton where the name originated, as well as the British Cheese Awards at Blenheim Palace, to see which Stilton maker will be crowned the king of English blue cheese. Following the show, watch "Cheese Cubed", a fascinating interview with USU scientist Jeff Broadbent, who answers an important cheese science question.
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