Ep 1. Comte Gruyere and Farmhouse Morbier - France

In Cheese Slices season 2 episode 1, host Will Studd travels to France to explore two iconic cheeses: Comte Gruyere and Farmhouse Morbier. The episode starts with Studd visiting the Comte Gruyere factory in the Jura region of France. Here, he learns about the traditional methods used to make this popular cheese, which is known for its nutty and buttery flavor. Studd talks to the master cheesemaker who explains that Comte Gruyere is made using raw milk from Montbeliard cows, which are fed on the lush grasses of the surrounding pastures. Studd observes the cheese being made and tastes some samples while learning about the aging process.

After the Comte Gruyere factory, Studd heads to the small town of Morez in the Jura mountains to explore Farmhouse Morbier. He meets with a local cheese producer who explains the history and method of production of Morbier. The cheese gets its distinct flavor from the layer of vegetable ash that is used to separate the curd during the cheese-making process. Studd finds out that Morbier cheese is made by laying down a layer of curd, adding ash, then adding more curd on top, which creates a distinctive two-layered cheese. He also learns about the aging process and how Affineur Marcel Petite oversees the maturation of the cheese for up to 24 months.

Later, Studd visits the town of Pontarlier to discover the history and culture behind the famous absinthe drink. Here, he meets with an absinthe distiller who explains that absinthe was once banned in France due to its alleged hallucinogenic properties. The distiller directs Studd through the process of how absinthe is made and why it has become a popular drink in the region.

Studd concludes the episode by visiting a local cheese shop to taste and share the cheeses he has learned about. He reflects on how the traditional methods used in making Comte Gruyere and Farmhouse Morbier highlight the importance of preserving cultural heritage. The episode is an exploration of France's rich culinary traditions and a celebration of the artisans who make these iconic cheeses.