Will Studd Biography
Will Studd is a world-renowned cheese expert who has spent more than four decades working with artisan and farmhouse cheeses and has traveled extensively in his line of work. During that period, he has done much to foster a better knowledge of what good cheese is all about, as well as championing the cause of traditional raw milk cheeses.
How old is Will Studd? – Age
His age is not known.
Will Studd Family
Ellie and Sam Studd, sometimes known as ‘The Studd Siblings,’ are Will’s two youngest children. Over the last decade, they have traveled independently over Australia and the world, learning to make, mature, and sell cheese from renowned mongers and producers. Ellie and Sam are both now members of the prestigious International Guilde Des Fromagers.
Will Studd Daughter
Fleur Studd, his eldest daughter, co-founded Melbourne Coffee Merchants and Market Lane Coffee with her father, which significantly influenced the Australian coffee sector.
Will Studd Net Worth
He has an estimated net worth of $700,000.
Will Studd Selected
He has developed a ‘Selected by Will Stud’ collection of benchmark cheeses, each meticulously selected for its provenance, texture, fragrance, and flavor. These are available in both Australia and the United States.
Will Studd The Roquefort Case
In January 2002, Studd moved minor changes to Australian food guidelines connecting with crude milk cheddar by bringing in 80 kilograms of Roquefort as an experiment. After the Imported Food Assessment Program (IFIP) would not test the cheddar for consistence, Studd spoke to the Authoritative Requests Council. It required 21 months under the watchful eye of the court arrived at a choice, yet during the defer Food Norms Australia New Zealand (FSANZ) changed the dairy guidelines to permit the creation and offer of hard-cooked cheeses produced using crude milk. (Revision P 296)
The court maintained the restriction on Roquefort and it was in this manner covered in a public tip. After two years FSANZ likewise conceded an extraordinary exception for the offer of Roquefort in Australia (Revision A 499) following a 11-year boycott.
Studd held up applications with FSANZ for comparable exceptions for the creation and offer of all European crude milk cheddar in 2004 (A530/5310). Following a postponement of five years, FSANZ at long last reported a survey of the homegrown guidelines on the creation and offer of crude milk cheddar in Australia in 2009 (P1007)
In 2008, the New Zealand Food handling Authority (NZFSA) permitted the offer of Roquefort based on the Australian report (A499). The next year they declared proposition to change the guidelines on the creation and offer of crude milk cheddar in New Zealand, and recommendations to perceive European guidelines for some cheddar types.
Will Studd Books
Studd’s two books, Chalk and Cheese (1999) and Cheese Slices (2007), have both been recognized as important guides to understanding cheese by cheese professionals worldwide. ‘Chalk and Cheese’ was named Best Cheese Book in the World at the 2009 World Cookbook Fair Awards, as well as Best in the World in France. Melt!, another cheese-related book, was published in 2015 by him, along with Bob Hart and Dean Cambray.
Will Studd Cheese Slices
Starting around 2002, Studd has been a chief maker and moderator of ‘Cheddar Cuts’, the world’s just TV series zeroed in on global craftsman and conventional handcrafted cheeses recorded in two dozen nations. ‘Cheddar Cuts’ was brought about by Will Stud and Maker/Chief/Proofreader Michael Ross Robinson of Squid Ink Media.
This Global television series investigates the intriguing history, abilities, and customs behind a portion of the world’s most critical conventional cheeses. The 61 episodes have circulated in numerous nations and broadcasted in nine dialects. It has been circulated on directs Remembering Way of Life Nourishment for Australia and is likewise accessible on a progression of four DVDs and on the web, Foxtel, SBSFood, ABC (Australian Telecom Business), and the Stunningness station USA.