Pecorino is one of the most ancient of all European cheeses, and in this episode Will Studd explains the different types before travelling to Tuscany to visit the ‘Il Forteto’ dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. After ‘Il Forteto’ it’s off to the town of Bra in Piedmont where ‘Slow Food’ hold the world largest specialist cheese festival every two years, on this occasion they are celebrating traditional shepherd’s cheeses. We learn why raw milk cheese is crucial to ‘Slow Food’ and the importance of protecting biodiversity for future generations.
