The Big Cheese Season 1 Episode 4 Sheep, Why is Italian cheese and Italian cooking so popular in the US? Jason Sobocinski goes back to his roots in search of an answer. In Wisconsin he confronts a mean-looking water buffalo as he seeks the finest milk to make Mozzarella. In Vermont, he is shown the secret of a Tiramisu to die for, and in California he follows the trail of Ricotta cheese, Sheep's milk yoghurt and Fromage Blanc - naturally from farm to table.
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