Ep 4. Spanish Traditional Quesos - Spain

Cheese Slices season 2 episode 4 takes us to Spain, where Will Studd explores the country's rich cheese-making heritage. Will's journey begins in the vibrant metropolis of Madrid, where he visits a popular cheese shop that stocks a wide range of Spanish traditional quesos. Paula Menéndez, the owner of the shop, explains to Will that she selects only the best artisanal cheeses from different regions of Spain, highlighting their distinct flavors and textures.

Will's first cheese-stop is the La Mancha region, where he visits the Don Bautista family, who has been making cheese for over three generations. Will watches as the family creates their signature cheese, the Manchego, using raw milk from their herd of sheep. He learns about the delicate balance between the acidity, rennet, and goatskin mold that creates the cheese's unique flavor.

Next, Will travels to Zuheros in the Andalusia region, where he samples the Payoyo cheese, a blended cheese made of goats' milk and sheep's milk, from a local producer. The cheese has won several awards for its taste and texture, and Will is impressed by its creamy yet firm consistency. He learns that the cheese is aged for at least six months, which adds depth and complexity to its flavor.

Continuing on his Spanish cheese tour, Will visits the Basque Country, where he meets a producer of Idiazabal cheese. This semi-hard cheese is made from raw milk, and Will observes the cheese's smoking process that gives it a distinctive smoky flavor. He also learns that the cheese must be aged for at least two months.

In the small town of Trujillo, Will meets a producer of Torta del Casar, a type of soft-ripened cheese made from raw sheep's milk. The cheese has a creamy, buttery texture and a strong, pungent flavor. Will observes the process of making the cheese, where the curds are mixed with olive oil and molded in the form of a dish to create the cheese's unique shape.

Will's final stop on his Spanish cheese journey is in Burgos, where he visits a cheesemaking cooperative that produces the Queso de Burgos, a fresh cheese made from cow's milk. The cheese is known for its soft, creamy texture and is popular among the locals as a breakfast or dessert cheese. Will learns how the cheese is made using a combination of pasteurized milk and rennet.

Throughout the episode, Will explores the different regions of Spain and how each region's climate, culture, and traditions influence the cheese-making process and the final product's flavor and texture. His journey is filled with insights from passionate and skilled cheese producers, giving viewers an appreciation for the complexity and diversity of Spanish traditional quesos.