Уилл Стадд: Шебердің ізімен – шездің шежіресі

Will Studd is an international cheese 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 from raw milk. 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. 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 of Roquefort as a test case. After the Imported Food Inspection Program (IFIP) 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 (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, the New 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.

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.

Studd was a guest judge on MasterChef on Network Ten's and multiple appearances as on What's Cooking? (Australia TV series).

Ellie Studd and Sam Studd aka 'The Studd Siblings' are the youngest of Will's three children. Over the last decade, they have separately traveled Australia and the world, working with celebrated mongers and makers; learning to make, mature and sell cheese. Both Ellie and Sam are now members of the esteemed International Guilde Des Fromagers. These days, they spend their time hand selecting artisan cheeses alongside Will for the ‘Selected by Will Studd’ range, and working tirelessly to share these cheeses with the US and Australian markets. His eldest daughter Fleur Studd co founded Melbourne Coffee Merchants and Market Lane Coffee in partnership with her father, which helped to drastically influenced the coffee scene in Australia.