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willstudd

@willstudd

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🧀 Curator of ‘Selected by Will Studd’ cheese range
📺 Cheese Documentary host - Cheese Slices & Taste of Place
📚 Author of ‘Worlds Best Cheese book’

POSTS STORIES REELS TAGGED

What a privilege it was to be in the room last night at the @goodfoodau Awards 🧀✨

A room full of NSW and the ACT’s finest chefs, the people who shape how we eat, celebrate and gather. Being trusted to put cheese on their plates is something we don’t take lightly.

As the legendary @chefpetergilmore put it: this industry isn’t easy, but it is so satisfying. Last night, we felt every bit of that.

From our producers’ hands to the tables of the best chefs in the country, nights like this remind us why we do what we do.

Congratulations to every chef, team and kitchen recognised. You inspire us every single day 🥂

#TwoProvidores #GoodFoodGuide #GoodFoodGuideAwards #SydneyChefs CheeseBoard AustralianCheese HattedRestaurants

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Mais um episódio da história da SerTãoBras!
2012–2013: os anos em que o queijo mineiro começou a sair da clandestinidade... e a SertãoBras estava lá.

Em 2012, já morando na França, Débora Pereira viu de perto o trabalho de Mabel e Riba de Castro no blog Quesos de Leche Cruda (quesoslechecruda.wordpress.com), que documentava a vida de produtores familiares na Espanha. No mesmo ano, lançamos o livro Os Queijos de Leite Cru, de Arnaud Sperat Czar, e publicamos a primeira reportagem internacional sobre a ilegalidade dos queijos mineiros numa revista francesa: queijeiros que rodavam 300 km ao redor de São Roque de Minas coletando queijos e ainda enfrentavam 12 horas em caminhões de 7 toneladas por estradas de terra para fugir da polícia e chegar a São Paulo.

Em São Paulo, Heloisa Bacellar já vendia queijos de leite cru no Lá da Venda — seu pão de queijo com queijo da Canastra foi reconhecido pela imprensa especializada . A Graça Cremon criou o blog Cê Quer Queijo para indicar onde encontrar esses queijos na cidade.

Em abril de 2013, Débora Pereira acompanhou a viagem do inglês Will Studd ao Brasil para o programa Cheese Slices. O episódio se chamou “Clandestine Cheeses of Brazil” e registrou a Canastra, o queijo serrano e a produção familiar . Em São Paulo, Will filmou o chef Rodrigo Oliveira, do Mocotó, um dos nomes que colocaram a cozinha do sertão no mapa da cidade .

Enquanto isso, seu Gabriel foi a Brasília com uma plaquinha: “Andrade mais Andrade, queijo na legalidade”. E o ISPN seguia pautando a urgência de regras sanitárias que não excluam agricultores familiares e comunidades tradicionais .

O próximo vídeo conta 2014. 🧀
#SertãoBras #QueijoArtesanal #QueijoDeLeiteCru #SerraDaCanastra #ProfessionFromager

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Your favourite snack

French salted butter @willstudd
GF toast @abbottsbakery
Sardines ortiz.sardines

#Sardines #proteinsnack #toastedsardines #highproteintoast

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A great night with Will Studd in Canberra! 🧀

📷 @cjbulloch

#cheese #willstudd #canberra #roquefort #comté

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An amazing night with Will Studd!

Thank you to everyone who joined us for a night of incredible cheese, and to Will for sharing his wealth of knowledge with us. We loved bringing this one to Canberra! 🧀

🎥 @cjbulloch

#willstudd #cheese #canberraeats #event #cheeseandwine

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Today we met Sam Stud from @willstudd cheeses. It was wonderful hearing about the history of their family business and how best to enjoy their amazing cheeses- with champagne, of course 🥂

Thanks for stopping by, Sam! @thestuddsiblings 💚

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Can't get enough of this twist on @niksterrz's grilled eggplant salad with za'atar dressing. 🍆🍅🌿
•••
#eggplantsalad #f52farmstand

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Un-brie-lievable!!!!

Thank you @hercanberra for the wonderful piece today about our upcoming Cheesy event 🧀 🥂
Check out baby Rich and Rog

THE ESSENTIALS

What: Fromage, Fizz and Flowers
When: Saturday 10 October, 6 pm – 10 pm
Where: Grainger Gallery, 1/34 Geelong Street, Fyshwick
Tickets + more information: events.humanitix.com

Accompanied by live jazz by Simon’s Jazz Trio, your ticket will also include a special masterclass from Will Studd himself, where he’ll share stories, traditions, and tasting notes from the world of artisan cheese. Add in some bottomless Mada Prosecco and wine and Capital Brewing Co beer and you have a un-brie-lievable night out.

@lecheeserie
@willstudd
@rogerprice_dp
@richgrainger_arts

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Canberra, this isn’t your average night out… 🥂🧀🌸

Your ticket includes the whole night… cheese, food, caviar, live Jazz, Will Studd, flowers, & the Spring Salon Exhibition.

Saturday 10th October
6pm-10pm
Grainger Gallery, Fyshwick

Tickets via the link in bio 🎟️

🎥 @collectionsfromhim @willstudd
📷 @collectionsfromhim @jbrstudio_

#willstudd #canberra #cheese #canberraeats

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Meet the king of French cheese 🧀

We’re stocking Le Roi Artisan Roquefort by Carles, selected by @willstudd. This magnificent blue cheese is made from 100% raw ewe’s milk, hand-stacked in the limestone caves of Roquefort and ripened the old-fashioned way on wood. Every batch is different, which is exactly what makes it so special. Rich, soft, sweet and salty all at once.

Pair with walnuts, rye bread, pears or a glass of Sauternes and thank us later. Come find it in the deli.

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For more than 25 years, @WillStudd has been asking questions about cheese that extend far beyond how it tastes. Where does it come from? What traditions shaped it? What happens when those traditions collide with regulation, industrialization, consolidation, and changing consumer expectations? What is lost when cheese becomes disconnected from the place it’s from and people that made it?⁠
⁠
Those questions are at the heart of Cheese: Searching for a Taste of Place, Studd’s latest documentary series and what he describes as a “legacy project” after decades spent traveling the world as a cheese educator, affineur, author, and filmmaker. The series moves between historic European cheesemaking regions and the evolving American artisan cheese landscape, exploring everything from raw milk and terroir to succession, scale, and the challenge of preserving character as demand grows.⁠
⁠
We spoke with Studd about what “taste of place” means after a lifetime spent pursuing it, the cheesemakers and conversations that stayed with him, and why he still believes artisan cheese—and the people stubborn enough to make it—has a future worth fighting for.⁠
⁠
Find the full convo at our link in bio.

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Lunch today is dilly carrot, crispy buckwheat and Feta salad (inspired by @bylaurenmorgan) and @figandoliveplatter's Libyan haraimi and Middle Eastern chopped salad.
•••
#carrotsalad #fishstew #choppedsalad #f52farmstand

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