Cheeses of La Mancha and Cabrales - Spain - Cheese Slices with Will Studd

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Series 8, Episode 4

The high plateau of La Mancha, immortalised by Cervantes in the story of Don Quixote, covers much of central Spain and was once the base of a thriving wool industry that dominated the European market for 500 years. After two centuries of decline, there is now a renewed interest in sheep farming, but the reason for this is no longer wool, but Ewe’s milk cheese. The most famous cheese made here is Manchego and Will and Ellie visit several farms that still make raw milk Manchego using traditional methods.

From the high plains of La Mancha, Will and Ellie head north west into the spectacular Pico’s de Europa mountains to find Cabrales, the most famous Spanish Blue cheese. The way this distinctive blue cheese is made and matured has hardly changed in thousands of years and there are now only about forty artisan and farmhouse producers remaining. Will and Ellie visit a local home dairy to see how the cheese is made and then tour one of the rustic maturation caves hidden in the mountains surrounding the village.

Host
Ellie Studd

Host - Executive Producer
Will Studd

Special Thanks
Joaquin O Ponce Rodriguez – EL COLMADO

Cinematography
Roger Price

Sound Recordist
Jimmy Graham

Joshua Hanger
Graphic Artist

Post Audio
Tristan Meredith
Film Sound Australia

Transcription
Line 21 Media Services

Edit
Michael R Robinson

Produced and Directed by
Michael R Robinson

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