Why Banks Accept Cheese as Loan Collateral! 🏦 | Food Unwrapped Season 6 Episode 7 | Full Episode

Jimmy's in Italy, looking into why parmesan costs up to twice as much as supermarket cheddar. His journey doesn't start in a dairy or a field full of cows, but in a high-security bank vault, home to nearly half a million rounds of parmesan! This cheese collection is worth over £140 million – but who keeps such a staggering amount of cheese in a bank… and why?

Kate's been puzzling over paprika. If ground ginger comes from fresh ginger, and coriander powder comes from a coriander plant, then where exactly does paprika come from? Her journey takes her to Hungary, where paprika is on every table and is used as liberally as we Brits use pepper. Having tracked down the elusive source of this spice, Kate heads to Spain, where she discovers the highly surprising way hot paprika is made on an industrial scale.

And Matt's looking at hard-boiled eggs. It can be a fiddly enough business getting the shell off in the comfort of your own kitchen, so how do the big players manage it now that hard-boiled eggs are popping up everywhere on our supermarket shells? To find out, Matt visits an egg producer whose company crack open over a million eggs a week, and persuades him to share his shelling secrets.

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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.

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