Roquefort is the world’s oldest blue cheese, and it is still made from raw ewe’s milk under strict controls. But in recent years the reputation of this wonderful benchmark has been under threat from large industrial companies wanting to change how it’s made.

Will and his daughter Ellie pay a visit to the village of Roquefort-sur-Soulzon to visit Papillon, one of the most respected brands in the region which is leading support for traditional raw milk production.

After a lesson on how the cheese is made, and a visit to a local farm and the famous ripening caves, they catch up with Delphine Carles to sample some of her family’s delectable Roquefort to compare notes.
Full episodes available at willstudd.com

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