4 June 2021
Episode 477
30 minutes
Photo: Jeremy Coleman
How cultural differences shape styles of cheese in different parts of Europe, why American cheese deserves much more attention, and what the future holds for dairy.
4 June 2021
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15 minutes
Photo: Jeremy Coleman
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Chapter 1
Where next for cheese?
Max Melvin, senior cheesemonger at London’s La Fromagerie cheese shop, on the innovation taking place and what the most interesting regions for cheese are at the moment.
15 minutes
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Chapter 2
3 minutes
Photo: Wilhelm Joys Andersen
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Chapter 2
The Menu news
The week’s top food and drink headlines.
3 minutes
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Chapter 3
8 minutes
Photo: Gabi O'Connor
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Chapter 3
Cheese in America
Author and cheese expert Joe Berkowitz on how US artisan cheese makers are challenging their European counterparts.
8 minutes
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