Will travels to the Poitou region of southwest France, where most of the country’s appellation-controlled goat’s cheeses are made. Here he visits the annual goat’s cheese fair in the village of Sainte Maure de Touraine and talks with the local cheese judges to find out how to select the best. He travels to a typical small farmhouse goat dairy before visiting France’s largest goat’s cheese producer, Eurial, to find out how the best-loved French chevre, Sainte Maure, is made.