Gregg Wallace visits a cheese factory in Gateshead, where 3,000 tonnes of spreadable cheese are produced every year. He follows the production of jalapeno chilli flavoured cheese, from a 28,000-litre delivery of milk to 5,400 squeezy tubes. Meanwhile, Cherry Healey finds out how bacteria are responsible for the huge variety in smell, taste and appearance of different types of cheese. She also learns that some smelly cheeses contain the same bacteria that are responsible for stinky feet. Last in the series.