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 no. 22 “Pizza in Naples”
— Mozzarella di Bufala.
 no. 27 “The Goat is the Cow of
the Poor” — Provençal farm cheeses, including Le Gardien and Banon,
and the traditional caillé doux.
no. 35 “Stone, Sea, and a Dry,
Fertile Soil: Encounters in Apulia” — Making ricotta over a fire on a
mountain farm.
no. 37 “Munster Cheese, Dry
Muscat Wine, Choucroute, and Other Happinesses in the Haut Rhin of Alsace”
— The making and ripening of Munster, including a visit to a farm producer and the Haxaire
family of affineurs.
no. 39 “Looking for Old-Fashioned
Cheddar, or What Became of Store Cheese?” — The past and present of
American cheddar.
no. 40 “In the Region of
Cognac” — Tourteau fromagé, the traditional charentais cheesecake made
from fresh goat’s-milk cheese.
no. 43 “The Caves of
Roquefort” — The issues of terroir (what is it that makes the
cheese special?); the producers Carles, Crouzat Constans, Gabriel Coulet, and Papillon;
what to drink; plus the Pérail.
no. 54 “Emilia Romagna”
— Parmigiano Reggiano, including the traditional red cows, and Formaggio di
Fossa.
no. 56 “Southern Piedmont Part
I: High Mountain Pastures and a Brief Introduction to the Cooking” —
Castelmagno, the great, sometimes blue, mountain cheese.
no. 59 “Burgundy I”
— Époisses, including what makes this washed-rind cheese unique (with visits to
Berthaut and the Laiterie de la Côte), and the cheese of the Abbey at Cîteaux.
no. 70 “Gruyère de Comté”
— The great Gruyère of France, which happens to be the cheese with the most
thoroughly examined connection to its terroir.
no. 75 "Cloth Bound Vermont Cheddar" —
Cabot Creamery, Jasper Hill Farm, and an older, better way to age
Vermont cheddar.
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