talkeatdrink – Will Studd


Posted by Nibbler | Posted in Uncategorized | Posted on 23-08-2009

Simon Johnson have a regular schedule of chefs and food celebrities over the course of the year called talkeatdrink.  Last year and even earlier this year Will Studd presented but it always seemed like fate was conspiring against me and I wasn’t able to attend.  Finally in March I secured a seat for the presentation on August 22. I have been waiting 6 months for yesterday’s class! 

Risking a parking fine (there are only maximum of two hour parking meters close to Simon Johnson), I arrived eager and early.  We were able to potter around the store and stare longingly at the Cheese Room while we waited for the class to start. 

All the yummy cheeses Will brought

All the yummy cheeses Will brought


The 6 month wait was worth it as soon as I saw the cheeses all displayed and of course Maitre Fromager Will Studd. 


The two hours flew as Will took us through the classes of cheese from fresh cheese to blues.  We were able to sample some amazing cheeses including: 

  • Buffalo Mozzarella – both Italian and Australian
  • Barrel aged Feta – totally different to any feta I had tasted before
  • Haloumi from Cyprus – also so different to rubbery examples we get at Supermarkets
  • Brie de Meaux – oozing on the plate
  • Brillat Savarin – scooped from the box and oh so yummy
  • Normandy Camembert – not raw milk of course (sadly)
  • Chabichou du Poitou – a goats milk cheese that uses the Geotrichum mould which gives cheeses that wavy white mould exterior
  • Alpage Gruyere – difficult to get as it made in a traditional way between July and September and only 200 cheeses a year
  • Spoonable Gorgonzola – so much oozier and gooey than regular Gorgonzola
  • Roquefort
  • cave ripened Taleggio
Cave ripened Taleggio

Cave ripened Taleggio

The key thing I took with me from the talk was the importance of preserving cheese making traditions. With fewer and fewer cheese makers using age old recipes and methods we run the risk of losing cheeses that have been made for hundreds and even some thousands of years.

Support artisan cheese (worldwide) even though it might seem more expensive. It’s worth every mouthful!

Will Studd & me

Will Studd & me

Comments (0)

oh wow. so much cheese. so little time. sounds like a great event i’ll have to watch out for 🙂

Even when I’m down to my last cent, somehow I will always find a way to keep the fridge stocked with an array of hard Italian cheeses, soft french cheeses and even humble Swiss Gruyere; Artisan cheeses will always have my support.

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