Switzerland has a reputation for producing the finest mountain cheeses in the world, and more than 75 per cent are still made from raw milk. Will samples Raclette and learns how it’s traditionally made over a wood fire. His journey takes him on to the picturesque 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
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