Uploaded November 2025 | Updated September 2026, 1 week ago
Jimmy's in Paris, investigating reports of a surge in sales of British cheese across Europe. His quest begins with an early morning trip to the largest wholesale food market in the world, where he learns that our cheeses have indeed enjoyed an explosion in popularity – and it's all down to increasingly strong flavours. Next, Jimmy heads to north Wales and an extraordinary abandoned slate mine, where vast amounts of cheddar mature for months at a depth of 500 feet; before a trip to Denmark brings him face to face with some cutting-edge cheese science, which promises to drastically reduce the cheese ageing process.
Matt visits one of the largest ham producers in Italy, hoping to learn why Parma ham has such a high fat content compared to other hams. After a visit to one of the region's biggest ham producers, Matt meets a pig farmer who tells him about a delicate problem all pork producers face… something called boar taint, which can give pork an unpleasant smell. Not everyone can smell boar taint – but will Matt be one of the lucky ones?
And Kate's in Israel, investigating why some limes are so much more juicy than others. Should she be going for dark green or light green, or perhaps those ones that are half yellow? All is eventually revealed – but not before Kate's host introduces her to what must be some of the most high-end, and expensive, limes in the world…
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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
Watch full episodes on All4 👉bit.ly/FoodUnwrappedAll4
FACEBOOK 👉bit.ly/FoodUnwrappedFB
TWITTER 👉bit.ly/FoodUnwrappedTW
Jimmy's in Paris, investigating reports of a surge in sales of British cheese across Europe. His quest begins with an early morning trip to the largest wholesale food market in the world, where he learns that our cheeses have indeed enjoyed an explosion in popularity – and it's all down to increasingly strong flavours. Next, Jimmy heads to north Wales and an extraordinary abandoned slate mine, where vast amounts of cheddar mature for months at a depth of 500 feet; before a trip to Denmark brings him face to face with some cutting-edge cheese science, which promises to drastically reduce the cheese ageing process.
Matt visits one of the largest ham producers in Italy, hoping to learn why Parma ham has such a high fat content compared to other hams. After a visit to one of the region's biggest ham producers, Matt meets a pig farmer who tells him about a delicate problem all pork producers face… something called boar taint, which can give pork an unpleasant smell. Not everyone can smell boar taint – but will Matt be one of the lucky ones?
And Kate's in Israel, investigating why some limes are so much more juicy than others. Should she be going for dark green or light green, or perhaps those ones that are half yellow? All is eventually revealed – but not before Kate's host introduces her to what must be some of the most high-end, and expensive, limes in the world…
Subscribe for more #FoodUnwrapped ➡️ bit.ly/FoodUnwrapped
Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
Watch full episodes on All4 👉bit.ly/FoodUnwrappedAll4
FACEBOOK 👉bit.ly/FoodUnwrappedFB
TWITTER 👉bit.ly/FoodUnwrappedTW
