From the Source Season 1 Episode 2 Cheese

From the Source is a food and travel documentary show that explores the origin and history of local cuisines around the world. In season 1 episode 2, titled Cheese, the host travels to various locations in search of the most delicious and unique cheeses from different regions and cultures.

Throughout the episode, viewers are introduced to a variety of artisan cheese makers, all with their own traditional techniques and delicious flavors. The host travels to France, Italy, Spain, and Switzerland, learning about the different types of cheese that each country is known for.

In France, the host visits a small family-run goat farm where goat cheese is made by hand. Viewers are taken through the process of how the cheese is made, from the milking of the goats to the molding and aging of the cheese itself. The host learns about the unique flavors and textures that come from using different types of milk, and how the cheese is an integral part of the region's culinary history.

In Italy, the show focuses on Parmigiano-Reggiano, the famous cheese known for its strong and tangy flavor. The host explores a cheese-making factory where the cheese is made today in the same way it has been for centuries. Viewers are taken through the process of how the cheese is aged and how its flavor changes as it matures. The host also tries some other unique Italian cheeses, such as gorgonzola and pecorino.

The next stop is Spain, where the host visits a small town known for its Manchego cheese. Viewers learn about how this cheese is made from the milk of Manchega sheep and how the aging process intensifies its flavor. The host also tries some other Spanish cheeses, such as Mahón and Idiazábal, and learns about the cultural significance of these cheeses in Spanish cuisine.

The final destination is Switzerland, where the host visits a cheesemaker in the Alps. Here, viewers learn about the process of making Gruyère cheese, a cheese with a nutty and sweet flavor. The host watches as the cheese is made and aged in a traditional cheese cellar, and learns about the long history of cheesemaking in Switzerland. The host also tries some other Swiss cheeses, such as Appenzeller and Emmental.

Throughout the episode, the host also highlights some of the best ways to enjoy cheese, whether it be with wine, bread, or as part of a traditional dish from the region. The host also interviews some local chefs who lend their expertise on how to cook with cheese and incorporate it into different dishes.

Overall, season 1 episode 2 of From the Source: Cheese is a fascinating exploration of the world of cheese. Viewers are taken on a journey to some of the most beautiful and historic regions in Europe, learning about the unique flavors and techniques that go into making some of the most beloved cheeses in the world.