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Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year. He follows the production of jalapeno chilli flavour cheese from a 28,000 litre delivery of milk to 5,400 squeezy tubes.
Meanwhile, Cherry Healey is finding out how bacteria are responsible for the huge variety in smell, taste and appearance of different types of cheese. She learns that some smelly cheeses contain the same bacteria that are responsible for stinky feet.
Historian Ruth Goodman is finding out how cheddar, originally just one of hundreds of regional varieties in the UK, became the predominant hard cheese world wide.