Will Studd

The Australian cheesemakers adopting cheese ripening

In a quest for perfection, Australian cheesemakers are embracing the ageing process.

Slowly matured in the right conditions, Jura’s Comté cheese becomes something special, writes Will Studd.

The rise of farmstead cheeses is the fortuitous foil to the trend towards intensive dairy farming, writes Will Studd.

Bay of Fires Cheddar, the award-winning clothbound cheese from Tasmania, makes the case for traditional methods, writes Will Studd.

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

Nimbin Valley Dairy has drawn on generations of farming tradition to make farmstead cheeses made from pasteurised goat's and cow's milk.

Will Studd finds a thriving artisan cheesemaking scene in the US, hitherto not known for its cheese culture.

When it comes to cheese, writes Will Studd, it’s one time when it pays to judge something by its cover.

New regulations will bring greater choice to the cheeseboards of Australians.

Each year in New York, cheesemongers slug it out in a world championship. Will Studd joins in the madness.