Learn About Cheese
Cheeses made in the Autumn have ripened to their seasonal best, and make a great excuse to enjoy a glass of sticky wine on a long dark night.
A cheesey video on just how obsessed Will Studd is with Cheese including Roquefort Cheese in Australia and other endangered cheeses & artisan & farmhouse cheeses.
If you start your day with yoghurt, don’t take the health benefits for granted! Yoghurt is widely considered a convenient & healthy food, high in protein & low in fat.
Next time you ask for cheese from the Pyrenees at your local cheese shop you will probably settle on Ossau-Iraty - at least the AOC regulations ensures it’s the real deal.
When creating a cheese board it is crucial to remember that flavour comes first. Interesting varieties are inevitably handmade artisan cheeses which vary.
Max Allen & Will Studd have put together a spread of typical cheesy Greek dishes & opened a raft of good Greek wines & ate & drank as if sitting under a pergola.
Will Studd shows you how to pair cider and cheese together in this informative cheese education blog including cheddar.
Triple cream cheeses have increased fat which leads to a rich smooth silky cheese with an intense creamy flavour.
After Will Studd saw first-hand how Halloumi was traditionally hand made in a small farm dairy, he became intrigued by what makes good Halloumi "good".
Forget about bleached feta substitutes made from cows milk, or washing the salt off industrial Feta. Once you have tasted the real thing there is simply no going back.
Will Studd teaches you his secerts to make a cheese board. All you need is imagination, a little care, and a good cheese supplier.
Having watched the U.S. cheese scene develop and flourish over the last few years, I am inclined to share the brothers' optimism. The future of American cheese is looking mighty good.