Эпизод 5

Over the past two centuries the Trappist order of Cisterian monks has been responsible for creating some of the most famous washed rind cheese names in France. But today a rapidly dwindling number of monks means that cheese making in the monasteries is in danger of becoming extinct. Will travels to the abbey of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoie to discover how the last examples of Trappist monk's cheese are being made. He looks at what the future holds for these classic benchmarks.