Food writer Troy Johnson journeys across America to find his ultimate cheese dish. His journey takes him from the dairy farms of Point Reyes where he follows cheese's creation straight from the source, to Seattle where he samples the subtle flavors of sheep vs. cows and goats milk cheese. In Madison, Wisconsin Troy discovers the science behind processed cheese and uncovers the ultimate in comfort foods - a cheese soup made from beer. In Philadelphia, processed cheese is put to the test on an American classic before Troy jets across country to Los Angeles for a completely unexpected take on the traditional mac and cheese.
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