Cheese Slices - Will Studd New hardcover book

CHEESE SLICES

by Will Studd

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New hardcover book, published in 2007 and now out of print, 380 pages with photography by Adrian Lander & Michael Robinson.

Why do some cheeses taste better than others? What do you look for if you want to choose the very best? Where do your favourite cheeses come from and how are they made? If you've ever wondered about any of these questions, this is the book for you.

In Cheese Slices, Master of Cheese Will Studd explores the fascinating traditions that lie behind the world's benchmark cheeses and shares his passion for cheeses that embody the unique character of region, soil and season. Since his award-winning book, Chalk and Cheese was published in 1999, Will has made an extraordinary odyssey through the world's cheese-producing regions, from the lush countryside of Nottinghamshire to the lonely Basque highlands, from the rolling hills of Vermont's Upper Kingdom to the maritime pastures of Tasmania's Bruny Island.

In this book, Will examines the state of play in the international world of cheese, where artican and farmhouse cheese makers, backed by discerning consumers, have taken a stand for diversity, quality and character against the mass-produced cheeses churned out by industrial dairies. This valuable reference guide also looks at the revolution that has occurred in Australia over the past twenty years, and provides tasting notes to help you identify the best Australian cheeses.Richly illustrated, this guide also provides valuable information on buying, storing and eating cheese.

This is a sumptuously illustrated look at the secrets and stories behind the world's greatest cheeses.It features a dedicated mailing and e-mail campaign to targeted food & drink related media.If you're partial to the odd hunk of cheddar or wedge of brie, you'll love this intelligent and sumptuously illustrated volume in which Master of Cheese, Will Studd, reveals the stories and secrets behind one the world's oldest man-made foods. Cheese Slice presents readers with the perfect guide to understanding the world's best cheeses - their production, development, and origin. Discover who makes the very best English cloth-bound cheddar, the easiest way to tell Parmigiano Reggiano, Grana Padano, and Pecorina Toscana apart, and explore the cheese ripening caves of Tallegio, the underground cellars of Gorgonzola and the alpine delights of Gruyere.

After reading Cheese Slice, you can be sure that eating cheese will never be quite the same again.

About the author

Will Studd was born in London. His passion for cheese was ignited during the 1970s, when he established a chain of delicatessens in London. Since migrating to Australia in 1981, he has established a successful business distributing some of the world’s finest cheeses, has mentored Australian cheese-makers to help raise the standard of local cheese, and has introduced a generation of food lovers to good cheese through master classes and magazine articles. He has done much to promote a greater understanding of what good cheese is all about, as well as championing the cause for cheese made from raw milk.

Will was awarded the prestigious Agricultural Order of Merit in 2002 by the French government for his defence of traditional raw milk cheese, and was also made a Master of Cheese and Ambassador of the prestigious Guilde des Fromagers – a rare honour for a non-French person.

Will’s first book, Chalk and Cheese, was published in 1999 and won a number of major international awards. It has since become highly sought-after by cheese aficionados. His follow-up title, Cheese Slices, was published in October 2007.

Now out of print, Chalk and Cheese has become a collector’s item and is recognised by cheese specialists around the world as a valuable guide to understanding good cheese. It is available for purchase - click here for more information

Since 2004, Will has been the executive producer and presenter of Cheese Slices, the world’s only television series focused on international artisan and traditional handmade cheeses. Will is the founding director of Fromagent Australia and Calendar Cheese Company.

He is a regular contributor to numerous food titles including Australian Gourmet Traveller Magazine, Australian Gourmet Wine and appears regularly on TV. His knowledge of specialist cheeses, and the people that make them around the world is unsurpassed.

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Cheese Slices by Will Studd