In this documentary profile of artisan cheese-making champion Sister Noella Marcellino, cameras follow the Benedictine nun as she travels the French countryside to seek out the secrets of champion cheese-makers. Inspired to pursue the perfect cheese after being named the official cheese-maker of the Abbey of Regina Laudis in the mid-'80s, Marcellino's scientific interest in the process would lead her to become a noted proponent in the preservation of tradition and biodiversity. In addition to speaking with noted experts in her journey, Marcellino also shares her love of American gospel music with the farmers she visits, receives the honor of being inducted into an ancient order of cheese-makers, and uses her renowned skills to help aspiring American cheese-makers develop the skills needed to create quality cheese.

S03E01 Basque Shepherds Cheeses
The Basque people boast the oldest language in Europe – and one of its most ancient cheeses. Will visits the pretty village of Espelette, famous for its red peppers, before travelling into the mountains to one of the few remaining traditional shepherd huts where the ewes are still milked by hand. The region’s ewe’s milk cheese goes by many names, including Ossau Iraty in France and Idiazabal in Spain. Will explains the differences and gets a few lessons on what it really means to be Basque.