Cheddar is one of the world's best-known and copied cheeses, taking its name from the village of Cheddar, Somerset, in the southwest of England. Master of Cheese Will Studd visits the area's famous gorge and caves before travelling to meet the Keen and Montgomery families, the last two farmhouse producers of cloth-bound hand-made raw milk Cheddar. Here he explores how the original cheese was made, including the all-important cheddaring process. He visits a local cider maker, whose drink is traditionally paired with this cheese. Finally, he meets Randolph Hodgson, of the influential London cheese store Neal's Yard Dairy at London's Borough Market, to investigate how the best farmhouse Cheddar is graded.