Cheese

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.

Directing

Michael Rees · Director

Sam Bailey · Director

Production

Jenny Midl · Executive Producer

Phillip Smith · Producer

Sam Bailey · Producer

Editing

Amanda Lyon · Editor