Ep 3. Cheeses of Quebec

Cheese Slices season 4 episode 3 is titled "Cheeses of Quebec" and takes viewers on a delectable journey through the agricultural province of Quebec, Canada. Host and cheese enthusiast Will Studd meets with cheese makers to learn about the process of crafting some of the region's most iconic cheeses.

Throughout the episode, Studd visits several dairy farms and cheese factories whose owners share their knowledge and passion for their craft. He learns about the unique terroir--the combination of soil, climate, and other environmental factors--that contributes to the distinct flavors of Quebec cheeses, as well as the careful attention to detail required to produce high-quality products.

One of the cheeses featured in the episode is Oka, which has been produced by the Trappist monks of Oka since the late 19th century. Studd visits the monastery to learn about the history of the cheese, which was originally developed to satisfy the dietary needs of the monks. He also speaks with current members of the monastery to see how they continue to produce the cheese today.

Next, Studd travels to Fromagerie du Presbytère, where he meets with cheese maker Jean Morin. Morin explains how he uses milk from his own herd of Holstein cows to produce his award-winning cheeses, which include the blue-veined cheese Bleu d'Élizabeth and the alpine-style cheese Louis d'Or. Studd gets a behind-the-scenes look at the cheese-making process and marvels at the attention to detail required to create these artisanal products.

The episode also features the semi-soft cheese Le Douanier, produced by Fromagerie Fritz Kaiser. Studd meets with third-generation owner Jean-Paul Kaiser, who shares the story of his grandfather, a Swiss immigrant who started the cheese-making business in the 1920s. Studd learns about the techniques used to produce Le Douanier and gets a taste of the creamy, nutty flavor that has made it a hit with cheese lovers around the world.

Another highlight of the episode is a visit to La Station, a cheese factory located on an old train station platform in the town of Compton. Studd meets with cheese maker Mario Quirion, who produces several varieties of cheese, including the popular cheddar-style cheese called Comtomme. Studd watches as the cheese is hand-wrapped in wax and discovers how Quirion has developed his own distinctive style of cheese-making over the years.

Throughout the episode, viewers are treated to gorgeous views of the Quebec countryside and the various farms and factories visited by Studd. He also meets with locals who share their passion for the region's cheeses and offer tips on how to best enjoy them.

"Cheeses of Quebec" will appeal to foodies, cheese lovers, and those interested in sustainable agriculture and artisanal food production. With its engaging host, beautiful cinematography, and mouth-watering footage of delicious cheeses, this episode is sure to leave viewers hungry for more.