Will Studd is an International cheese specialist. Studd has been working with artisan and farmhouse cheeses for more than four decades, and has travelled extensively in his vocation. After establishing a chain of delicatessens in central London during the 1970s, he migrated to Melbourne, 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.
In January 2002, Studd challenged minor changes to Australian food regulations relating to raw milk cheese by importing 80 kilograms of Roquefort as a test case. After the Imported Food Inspection Program refused to test the cheese for compliance, Studd appealed to the Administrative Appeals Tribunal. It took 21 months before the court reached a decision, but during the delay Food Standards Australia New Zealand changed the dairy regulations to allow the production and sale of hard cooked cheeses made from raw milk. 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 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. 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 In 2008, the New Zealand Food Safety Authority allowed the sale of Roquefort on the basis of the Australian report. 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.
Studd has published two books, Chalk and Cheese and Cheese Slices, 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. It
Television series
Studd is the host and executive producer of Cheese Slices and "Cheese Chasers – World Adventures with Will Studd". He is currently up to Series 8 of the TV Show. Cheese Slices was conceived by Will Studd and Producer/Director/Editor Michael Ross Robinson of Squid Ink Media. Michael Ross Robinson has produced every series and directed all episodes with the exception of Series 2 Ireland - The Irish Cheese Renaissance, Spain - Spanish Traditional Quesos and the field directing of Series 6 Bhutan - Yak's Cheese and Butter. Michael has edited all episodes from series 3 onwards. This international TV series explores the fascinating history, skills and traditions behind some of the world’s most significant traditional cheeses. The 55 episodes have been shown in many countries including Lifestyle Food in Australia and are also available on a series of four DVDs and online. CHEESE SLICES Series 1-7, EPISODES 1-55 Series 1: Episode 1: Gorgonzola / Cave Ripened Tallegio Episode 2: Goats Cheese of Poitou – France Episode 3: Parmigiano Reggiano / Grana Padano Episode 4: Pecorino Episode 5: Camembert Episode 6: Cheddar Series 2: Episode 7: Comte Gruyere and Farmhouse Morbier Episode 8: The Irish Farmhouse Revolution Episode 9: The Legend of Roquefort Episode 10: Spanish traditional Quesos Episode 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 Cheese Episode 16. FRANCE – Massif Central and Auvergne Episode 17. FRANCE – Soft Washed Rind Cheeses Episode 18. SAVOIE/FRANCHE COMTE - Cheeses of the Alps Episode 19. SWITZERLAND – Mountain Cheese Episode 20. THE NETHERLANDS Episode 21. USA – New Farmstead Cheeses of Northern California Series 4: Episode 22. The Champion of English Cheese Episode 23. Twins of the Mediterranean – Corsica and Sardinia Episode 24. Mozzarella and the cheeses of Campania Italy Episode 25. Cheeses of Quebec Episode 26. Wisconsin USA Episode 27. Portugal Episode 28. Japan Episode 29. Artisan Cheese of USA Episode 30. Haloumi – Cyprus Episode 31. Japan – Special Series 5: Episode 32: Cheeses of Norway Episode 33: Cheeses of Sicily Episode 34: Cheeses of Denmark Episode 35: Cheeses of Scotland Episode 36: Cheeses of Piemonte, Italy Episode 37: Cheeses of Wales Episode 38: Cheeses of Tasmania Episode 39: Cheeses of Provence Episode 40: Cheeses of Germany Series 6: Episode 41: India Episode 42: Israel Episode 43: Bhutan Episode 44: Turkey Episode 45: French monks Episode 46: Italian Alps Episode 47: French Butter Episode 48: Catalonia Menorca Series 7: Episode 49: Cheeses of Galicia, Spain Episode 50: Cheeses of Brazil Episode 51: Cheeses of British Columbia, Canada Episode 52: Cheeses of Washington State, USA Episode 53: Cheeses of Sweden Episode 54: Cheeses of Abruzzo, Italy Episode 55: Cheeses of Lyon, France Season 8: Episode 56: Cheddar Cheese of England Episode 57: The Battle of real camembert, France Episode 58: Traditional Shepard's Cheeses of the Pyrnees Episode 59: Cheese of La Mancha and Cabrables, Spain Episode 60: The Cheese Makers of Vermont, USA Episode 61: Roquefort Revisiting the King of blues
