Season 1, Episode 3


Why are 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 yogurt and Fromage Blanc, naturally from farm to table.
See Tune-In Times

Recipes From This Episode

Fried Lamb Cutlet in Rosemary and Garlic


Polenta with Vermont Dandy

Beet Salad with Carmody Cheese

Previous Episode

Mac and Cheese


So Much Pretty Food Here