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Will Studd - Master Of Cheese

@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’

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🧀 Grate news! Cheese: Searching for a Taste of Place is finally spreading its flavour. Now streaming on @tubi USA, Amazon Prime Video UK and @sbsondemand #tasteofplace #willstudd #cheesedocumentary by @willstudd

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6 months ago

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?⁠
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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.⁠
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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.⁠
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Find the full convo at our link in bio. by @willstudd

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14 days ago

Catch ups at Salon du Fromage with @cheesegourou by @willstudd

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15 days ago

First of the season Victorian organic purple globe artichokes. This week alla Romana with mint and parsley. Last week in a warm salad with peas, potatoes, black olives and barrel aged feta. by @willstudd

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18 days ago

Halloumi is unusual, in that it doesn’t melt when it’s grilled or fried. It just turns a delightful golden brown.

When cheese melts, its protein matrix begins to relax, allowing the fat and moisture held within it to soften and stretch. Acidity, moisture and age all affect the sweet spot of melt.

Halloumi is a low-acid cheese, so more calcium remains in its protein network, acting a bit like glue, keeping the structure firm. This means when halloumi hits the heat it holds its shape and crisps.

It is also cooked in hot whey during cheesemaking, which further strengthens the protein matrix.

The result? A cheese that turns beautifully golden and crisp on the outside while staying satisfyingly pillowy and squeaky on the inside. by @willstudd

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21 days ago

Sticky sherry vinegar chorizo with Aphrodite Feta

Salty, sweet, sharp, smokey.

Recipe 👇:

2 dried chorizo, sliced diagonally
2 tbsps brown sugar
¼ cup sherry vinegar
100g Aphrodite Barrel Aged Feta
Crusty bread, to serve
Place the chorizo in a cold pan over medium-high heat and cook for 3-5 minutes or until starting to colour. Add the sugar and vinegar, cook, stirring, for a further 3-5 minutes or until the vinegar is reduced and sticky. Transfer to a serving bowl crumble over the feta and serve
with the bread.

Serves 4-6 as a snack

Recipe from @thestuddsiblings cheese book by @willstudd

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22 days ago

If my children are wondering what I’d like for Father’s Day this year, it’s not socks!

🧀 Le Roi @roquefortcarles Roquefort. The king of blues. Strong, memorable and very close to my heart.

🧀 Le Duc Vacherin. Who doesn’t like a cheese wrapped in spruce bark?! It’s like a present already. Forestry, creamy and delicious.
🧀 Will Studd Brillat Savarin. Triple cream decadence, and a very good excuse to crack some Champagne.
🧀 Le Conquerant Camembert. The closest thing you can get to a raw milk Camembert in Australia, with truffle aromas and funk.

🧀 El Esparto Manchego. Matured under a greenhouse with sweet nutty flavours that linger.

Which one would your dad choose? 👇

#willstuddselected by @willstudd

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a month ago

We’ve been keeping a secret… Will Studd is coming to Canberra! 🧀

Fromage, Fizz & Floral Feast 🧀🥂🌷

Think flowing bubbles, cheese, an exclusive Will Studd Masterclass all set amongst the Spring Salon exhibition.

This is one night you won’t want to miss.

🎟️ Tickets on sale now - link in bio! taken in Grainger Gallery by @willstudd

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a month ago

Ever wondered why our Aphrodite Feta comes in wedges?
The fresh curds are drained in special triangle moulds, each wedge weighing 4kg, then hand sprinkled with sea salt from Misslonghi and left overnight to drain.

The following day, each wedge is salted again and carefully packed in beechwood barrels that have been smeared by ourda, a mizithra whey. The barrels are then left at an ambient temperature to encourage secondary fermentation. #aphroditefeta #barrelagedfeta taken in Almyrós, Greece by @willstudd

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a month ago

We love to use frozen peas throughout winter, especially when they are slowly braised with onions and dill.

Here in one of our favourite salads yet: warm braised peas and farro, topped with French breakfast radishes, mint, barrel aged feta and toasted pistachios.

Or toppled over toast with lots of galotryi, some butter braised lettuce and a lovely veg broth. by @willstudd

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a month ago

Baked Aphrodite Marinated Feta
Serves 2-4 as an appetizer

7 oz/ 200g Aphrodite Marinated Feta
2 garlic cloves (peeled)
Fresh oregano sprigs
Lemon Juice to serve
Toasted pita bread to serve

1 Preheat oven to 350 ° F / 180 °C fan forced
2 Add marinated feta with its, oregano and garlic to a small ovenproof baking dish
3 Bake until soft and bubbling for around 20 mins
4. Serve hot with a squeeze of lemon juice and toasted pita for dipping

Can be spooned over baked potatoes or grilled fish by @willstudd

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a month ago

THE WORLD’S LONGEST RUNNING CHEESE SERIES IS NOW ON YOUTUBE 🌎🧀

Yes, Cheese Slices is available for your viewing pleasure

25 + COUNTRIES. HUNDREDS OF CHEESEMAKERS. ONE CHEESY OBSESSION.

🔗 in bio. by @willstudd

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2 months ago