Cheese: A Love Story Episode Rating Graph

The last leg of Afrim’s journey is in Beautiful British Columbia, Canada. It’s the same country where Afrim lives, but thousands of miles from his home and worlds away in terms of its cheese culture. Unlike his other stops with centuries-old cheese histories, B.C.’s cheese scene is unencumbered by tradition. Here, in the wild west, there’s a free-to-invent mentality that touches all aspects of the lifestyle, including cheese, and the collective attitude is to ‘support your own’ and ‘buy local.’ Afrim will be surprised and delighted by the quality he finds in under-represented spots like Tofino, Comox, Salt Spring Island and of course, the culinary capital of Vancouver. Against some of the most breathtaking scenery the country has to offer, Afrim enjoys some of the world’s top-notch, award-wining cheese that punctuates platters and ignites local chef’s imaginations.

More than a few countries like to call themselves the “masters” of cheese, but none has cheese more engrained in its cultural identity than France. This is where Afrim knows he’ll find upwards of 400 varieties of cheese in soft, semi-soft and pressed forms, each made in their own specialty pockets of the country. The journey begins in Paris, where gastronomy is the national pastime. Here, cheese is enjoyed in iconic dishes, from a delicate Soufflé to a hearty Tartiflette, to a simple cheese board enjoyed one bite at a time. Then, Afrim heads south to the Jura Mountains to find one of the largest cheese aging facilities in the world. Situated in a former military fort once helmed by Napoléon, the vast, winding fortress of underground caves and tunnels is unlike any other cheese-ripening facility on the planet. Afrim’s final stop is in Normandy, where he shops the local market, Marché de Dieppe, to learn about the region’s heart and history with Neufchâtel and Camembert.

Quebec cheese making is a practice rooted in heritage and tradition, from long established family fromageries to the key ingredients of classic local dishes. Quebec is known as one of the finest cheese making regions in the world and has developed a whole tourism industry modeled around the top quality and wide variety of cheeses they produce. Afrim’s journey into the creamy creations of Quebec begins in Montreal where he tastes modern takes on timeless classics, and of course, poutine. Just outside the city, Afrim stops in at two generations-old fromageries, both known for some of the region’s best cheeses and for their unique settings. Then he heads North to the historical capital Quebec City and the neighbouring Charlevoix County to experience the most iconic local traditions that la belle province has to offer.