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How a cheese factory in Gateshead produces 3,000 tonnes of spreadable cheese every year - making cheddar, chopping and blending it with whey, water, and other ingredients. How bacteria affect the aroma, flavour and appearance of cheeses. How to make perfect cheese on toast. How cheddar became the predominant hard cheese world wide. How Kraft made processed cheese 100 years ago.
First Air Date : May 05, 2015
Last Air date : Feb 03, 2026
Episode : 75 Episode
Season : 10 Season
Runtime: 55:14 minutes
Studio: BBC Two
Country: United Kingdom
Crew:
