* Full episodes available at willstudd.com and Itunes

Will Studd travels to the beautiful Jamtland region in central Sweden, where he looks at traditional cave-ripened goat’s milk cheese, and learns about an ancient method of preserving ‘long milk’. After discovering the world’s most expensive cheese made from moose milk, he heads into the mountains to visit the Myhrbodarna dairy and chef Magnus Nillson at Faviken.

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