Will Studd | |
|---|---|
 Will Studd in 2018 | |
| Born | |
| Occupations | Cheese specialist, author, television presenter |
| Years active | 1970s–present |
| Children | 2 |
Will Studd is an internationalcheese specialist. Studd has been working with artisan and farmhouse cheeses for more than four decades and has traveled extensively in his vocation. During that time, he has done much to promote a greater understanding of what good cheese is all about, and championed the cause of traditional cheeses made fromraw milk. After establishing a chain of delicatessens in centralLondon during the 1970s, he migrated toMelbourne,Australia, in 1982, where he has done much to promote a greater understanding of specialist cheese as well as championing the cause of traditional cheese made from raw milk. His work has included being a distributor, retailer, media commentator, and author of a prize-winning book.
In January 2002, Studd challenged minor changes to Australian food regulations relating to raw milk cheese by importing 80 kilograms ofRoquefort as a test case.
After the Imported Food Inspection Program (IFIP) refused to test the cheese for compliance, Studd appealed to theAdministrative Appeals Tribunal. It took 21 months before the court reached a decision, but during the delayFood Standards Australia New Zealand (FSANZ) changed the dairy regulations to allow the production and sale of hard-cooked cheeses made from raw milk. (Amendment P 296)
The court upheld the ban on Roquefort and it was subsequently buried in a public tip. Two years later FSANZ also granted a special exemption for the sale of Roquefort in Australia (Amendment A 499) after an 11-year ban.
Studd lodged applications with FSANZ for similar exemptions for the production and sale of all European raw milk cheese in 2004 (A530/5310). After a delay of five years, FSANZ finally announced a review of the domestic regulations on the production and sale of raw milk cheese in Australia in 2009 (P1007)
In 2008, theNew Zealand Food Safety Authority (NZFSA) allowed the sale of Roquefort on the basis of the Australian report (A499). The following year they announced proposals to change the regulations on the production and sale of raw milk cheese in New Zealand, and proposals to recognise European regulations for some cheese types.[1][2][3]
Hall of FameLe Cordon Bleu World Food Media Awards[2]
2009 – Officier of theOrdre National du Mérite Agricole by the French Ministry of Agriculture
2017- Delicious Produce Awards Outstanding Innovation Award[3]
Studd has published two books,Chalk and Cheese (1999) andCheese Slices (2007), both of which have been recognized by cheese specialists around the world as valuable guides to understanding cheese. ‘Chalk and Cheese’ won Best Book on Cheese at the 2009 World Cookbook Fair Awards, Best in the World in France.[4][5][6][7]In 2015 he also collaborated with Bob Hart and Dean Cambray in Melt![4] ] another cheese-related book.
In recent years, he has created a'Selected by Will Studd' range of benchmark cheeses, each one carefully chosen for its provenance, texture, aroma and flavour. These are available in Australia and the USA.[5]
Since 2002, Studd has been an executive producer and presenter of 'Cheese Slices', the world's only television series focused on international artisan and traditional handmade cheeses filmed in two dozen countries. 'Cheese Slices' was conceived by Will Studd and Producer/Director/Editor Michael Ross Robinson of Squid Ink Media.[8]
This International TV series explores the fascinating history, skills and traditions behind some of the world's most significant traditional cheeses. The 61 episodes have aired in many countries and in nine languages. It has been aired on channels includingLifestyle Food in Australia and are also available on a series of four DVDs and online,Foxtel,SBSFood,ABC (Australian Broadcasting Commercial) and theAWE channel USA.[9][10][11][12][6]
CHEESE SLICES Series 1–8, EPISODES 1-62
Series 1:Episode 1: Gorgonzola / Cave Ripened TallegioEpisode 2: Goats Cheese of Poitou – FranceEpisode 3: Parmigiano Reggiano / Grana PadanoEpisode 4: PecorinoEpisode 5: Camembert (Camembert de Normandie)Episode 6: Cheddar (English Cheddar)
Series 2:Episode 7: Comte Gruyere and Farmhouse Morbier Episode 8: The Irish Farmhouse RevolutionEpisode 9: The Legend of Roquefort Episode 10: Spanish traditional QuesosEpisode 11: Australian Cheese Pioneers Episode 12: Stilton - The King of English Cheese Episode 13: Vermont Cheese USA
Series 3:Episode 14. GREECE – Feta: Food of the Gods Episode 15. THE BASQUE - Ossau Iraty CheeseEpisode 16. FRANCE – Massif Central and Auvergne Episode 17. FRANCE – Soft Washed Rind Cheeses Episode 18. SAVOIE/FRANCHE COMTE - Cheeses of the AlpsEpisode 19. SWITZERLAND – Mountain Cheese Episode 20. THE NETHERLANDSEpisode 21. USA – New Farmstead Cheeses of Northern California
Series 4:Episode 22. The Champion of English CheeseEpisode 23. Twins of the Mediterranean – Corsica and SardiniaEpisode 24. Mozzarella and the cheeses of Campania ItalyEpisode 25. Cheeses of QuebecEpisode 26. Wisconsin USAEpisode 27. PortugalEpisode 28. JapanEpisode 29. Artisan Cheese of USAEpisode 30. Haloumi – CyprusEpisode 31. Japan – Special
Series 5:Episode 32: Cheeses of NorwayEpisode 33: Cheeses of SicilyEpisode 34: Cheeses of DenmarkEpisode 35: Cheeses of ScotlandEpisode 36: Cheeses of Piemonte, ItalyEpisode 37: Cheeses of WalesEpisode 38: Cheeses of TasmaniaEpisode 39: Cheeses of ProvenceEpisode 40: Cheeses of Germany
Series 6:Episode 41: India Episode 42: IsraelEpisode 43: Bhutan Episode 44: TurkeyEpisode 45: French monksEpisode 46: Italian AlpsEpisode 47: French ButterEpisode 48: Catalonia Menorca
Series 7: Episode 49: Cheeses of Galicia, SpainEpisode 50: Cheeses of Brazil Episode 51: Cheeses of British Columbia, CanadaEpisode 52: Cheeses of Washington State, USAEpisode 53: Cheeses of SwedenEpisode 54: Cheeses of Abruzzo, ItalyEpisode 55: Cheeses of Lyon, France
Series 8: Episode 56:Cheddar Cheese of EnglandEpisode 57: The Battle of real Camembert, FranceEpisode 58: Traditional Shepard's Cheeses of the PyreneesEpisode 59: Cheese of La Mancha and Cabrales, SpainEpisode 60: The Cheese Makers of Vermont, USAEpisode 61: Roquefort Revisiting the King of blues
Studd has contributed to one of Australia's leading food magazines for over 17 years onGourmet Traveller[7]
Studd was a guest judge on MasterChef onNetwork Ten's and multiple appearances as onWhat's Cooking? (Australia TV series).
Ellie Studd and Sam Studd are the youngest of Will's three children. They are members of theGuilde Internationale Des Fromagers and are ACS Certified Cheese Professionals . They source artisan cheeses for the ‘Selected by Will Studd’ range aimed at the US and Australian markets.
His eldest daughter Fleur Studd co-founded Melbourne Coffee Merchants and Market Lane Coffee in partnership with her father.
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