It's part of my job to eat cheese.

The Courier-Mail - QWeekend - - UPFRONT - WILL STUDD MAS­TER OF CHEESE ALI­SON WALSH

My most trea­sured pos­ses­sion is … a collection of old cheese books. One was writ­ten in 1896 about ched­dar. The words that best de­scribe me are … busy and ob­ses­sive. My first job was … pick­ing straw­ber­ries in Kent, Eng­land, when I was 15. I wasn't very good; I lasted about one-and-a-half days and was sent to clean the sta­bles in­stead. My favourite smell is … an au­then­tic Nor­mandy camem­bert … it smells like “the feet of god” with hay and cau­li­flower; it re­minds me of France. The next cheese I plan to eat with a glass of wine in front of a roar­ing fire is … ro­que­fort, with rye bread and Sauternes. I eat cheese be­cause … it's part of my job to check out cheese, so I will taste it some­where in each day. My favourite cheese style is … comte – when I was a stu­dent and work­ing in a food store in Lon­don's Bel­gravia, I tried a piece freshly cut from a wheel and it led me to my grow­ing in­ter­est in cheese. And a good ro­que­fort is very hard to beat. A book I couldn't put down was …. The Great Bri­tish Cheese Book by Patrick Rance, who led the ral­ly­ing cry for Bri­tish farm­house cheeses in the '80s. A song that gives me goose­bumps is … the Rolling Stones' Sym­pa­thy for the Devil. The ques­tion I'm most of­ten asked is … what's your favourite cheese? I re­lax by … surf­ing, yoga and gar­den­ing. My great­est achieve­ment has been … my tele­vi­sion se­ries, Cheese Slices, about ar­ti­san cheeses all over the world. [The sev­enth se­ries will air on Fox­tel's Life­style Food chan­nel later this year.] My great­est re­gret is … I haven't man­aged to fully change the reg­u­la­tions in Aus­tralia re­lat­ing to raw milk cheese.

Studd, 60, lives in By­ron Bay. He hosts a Spe­cialty Cheese Ap­pre­ci­a­tion Evening at Ros­alie Gourmet Mar­ket cafe The Back Door, Tues­day at 7pm. $55. (07) 3876 6222 or Ros­aliegourmet.com.au

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.