Ep 4. France - Soft Washed Rind Cheeses

The Cheese Slices season 3 episode 4 takes viewers on a journey through the world-renowned cheese producing country of France, exploring the unique Soft Washed Rind Cheeses that the region has to offer.

The episode begins with host Will Studd delving into the history of cheese production in France, discussing the culture and tradition that has helped shape the industry into what it is today. From there, Studd travels throughout the region, meeting artisans and experts who are dedicated to the craft of cheese-making.

Throughout the episode, viewers are introduced to a variety of Soft Washed Rind Cheeses, including favorites like Camembert and Brie, as well as lesser-known varieties like the creamy Epoisses and the nutty Langres. Studd provides insights into the production process, discussing the unique aging requirements and ripening techniques used to create each cheese.

One highlight of the episode is the opportunity for viewers to witness the production of Reblochon cheese, which is made using milk from cows grazing in the high-altitude pastures of the Savoie region. Studd provides an in-depth look at the techniques used to create this cheese, including the use of wooden molds and the signature ash coating.

Throughout the episode, viewers are also treated to stunning visuals of the French countryside, as Studd travels from the lush pastures to the bustling marketplaces of Paris. Along the way, he samples a variety of Soft Washed Rind Cheeses, pairing them with everything from local wines and ciders to fresh baguettes and pastries.

Overall, the Cheese Slices season 3 episode 4 is a must-watch for anyone with a love of French cuisine or a passion for cheese. With its focus on Soft Washed Rind Cheeses, the episode provides a unique look at the artistry and skill involved in producing these beloved varieties.