Despite being close neighbours, these two large islands in the Mediterranean have distinctly different cheese traditions. While sampling Corsica's renowned Brocciu, a soft ewe's milk cheese, Will is introduced to a traditional cheese covered with maggots. After a short ferry ride and a drive into the beautiful mountains of Sardinia, he uncovers an ancient curd cheese matured in a goat’s stomach before exploring authentic Pecorino Fiore Sardo, an exceptional cheese hand-made by shepherds then smoked over an open fire.
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