Travelling to Lombardy, in Italy’s north, Will explores two of the country’s best-known soft cheeses – Gorgonzola (grandfather of all European blue cheeses), and the soft washed-rind cheese Taleggio. Will’s first stop is the maze of underground cellars in Novara, where more than 70 per cent of Gorgonzola is matured, before he travels to the Alps to visit the Mauri family at Pasturo, where Taleggio is ripened in granite caves cooled by melting snow.