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Sheila Dillon travels to Italy to meet producers of rare and unusual cheeses from around the world.

Cheese! a bi-ennial event, organised by Slow Food, is aimed at keeping traditional raw milk cheese making alive.

Among the hundreds of cheese producers who travelled to the northern Italian town of Bra were three farmers still making artisan Somerset Cheddar. It is a cheese which is still made using raw milk, with a traditional starter and is crafted by hand and matured in lard soaked muslin.

As Sheila finds out the Somerset Cheddar makers have travelled to Bra in a bid to rescue the name of Cheddar from the world of industrial block cheeses now produced all over the world.