Interview with Ari Weinzweig from Zingermans Creamery USA Cheese Slices archives of Cheese Legends with Ari Weinzweig from Zingermans Creamery.
Pyrenees Cheese – Ossau-Iraty Next time you ask for cheese from the Pyrenees at your local cheese shop be prepared to also question their origin. Ironically you will probably settle on Ossau-Iraty because at least the AOC regulations ensures it’s the real deal, and not just a clever marketing concept!
Drink & Cheese Pairings | with Max Allen & Will Studd If you want to spark a lively discussion – and hopefully put smiles on your friends’ faces – the next time you sit down to tuck into some cheese and wine, try this simple tip: don’t open a bottle of red. In fact, try not even opening a bottle of wine at all…
Wrinkles are Good When It Comes to Traditional Cheese Camembert de Normandie and its big cousin, Brie de Meaux, are symbolic benchmarks of traditional French cheesemaking
Aphrodite Artisan Goat Halloumi Best New Non-Bovine Cheese 2020 Selected by Will Studd Cheese has won the new product award in the Best New Product for Non-Cow/ Mixed Milk Cheese Category part of the Specialty Food Association’s (SFA) 2020 sofi™ Awards, a top honor.
Raw Milk Cheese Regulations in Australia | In the Raw New regulations will bring greater choice to the cheeseboards of Australians
What is Yoghurt? ‘Live’ vs dessert yoghurt. What is the difference? Read about it here in the Will Studd blog
What is a Triple Cream Cheese? Don’t be put off by the name – the high moisture content of triple cream cheeses means the actual percentage of fat is similar to hard cheeses.
What makes Good Halloumi… Good? I have a confession to make… until I visited Cyprus to film a story for Cheese Slices I thought that Halloumi was simply an innocuous rubbery salty cheese.
