It's part of my job to eat cheese.
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