Plot Synopsis

Jason Sobocinski travels across America visiting some of the best cheese makers in the country, and then uses their artisanal cheese as he cooks alongside celebrated chefs. In the premiere episode, Sobocinski searches the nation for the best macaroni-and-cheese experience, tasting a mac & cheese pancake as well as an M&C pizza. Next, he returns to his roots and visits his mentor, Ihsan Gurdal, owner of Fromaggio Kitchen in Cambridge, MA, and then he's off to Vermont where he was an intern making cheese for Michael Lee of Twig Farm. In the third installment, Sobocinski learns about Italian cooking as he heads to Wisconsin for mozzarella, Vermont for tiramisu, and California for ricotta. Then, he's off to learn about sheep being milked for cheese in upstate New York, the Midwest and Vermont. In episode 5, Sobocinski looks for the best grilled cheese in the country, tasting classic Swiss-Alpine in Wisconsin and a California-inspired sandwich with seafood, naan bread and fromage frais. Finally, Sobocinski drags his film crew to find the best ways to mix cheese with beer and cocktails, including the Humboldt Fog Martini, which is served with an olive stuffed with goat cheese.