A cheesey video on just how obsessed Will Studd is with Cheese including Roquefort Cheese in Australia and other endangered cheeses & artisan & farmhouse cheeses.
Digging deep in the Cheese Slices archives and pulling the best cheese legends out. Ari Weinzweign from Zingermans Creamery with Will Studd
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.
Le Marquis Brie de Rambouillet is soft, surface mould ripened cheese, specially selected by Will Studd is a wonderful exception. Le Marquis is made with fresh pasteurised milk sourced exclusively from a small herd of pampered Friesian cows.
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.