CHALK AND CHEESE

by Will Studd

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Hardcover book with dustjacket in excellent condition. Published in 1999, 248 pages with photography by Adrian Lander. Clean book, tight binding, minor 'bumps' to board corners, no writing, marks, tears or loose pages.

One of the things that makes Chalk and Cheese very special is the fact that the author really understands cheese and cheesemaking. Will Studd illuminates the details which make the difference, whether it's that makes cheeses blue or the difference between modern and traditional Brie.

It's a great book for anyone interested in cheese and good food, and the basic principles are not just limited to Australian cheese. Chalk and Cheese is an excellent guide to exploring the traditions, stories and flavours in the world of cheese.

Oozing bries, tangy blues, bitey, crumbling cheddars and pongy washed rinds - all wonderful examples of the cheesemaker's art, and as different as ... well, as chalk and cheese. In this book Will Studd explores the rich regional traditions that have created an extraordinary range of cheeses and tells the stories behind the emergence of Australia's exciting new specialist cheeses. He explains the different techniques of cheese-making and how cheese varies from season to season.

With tasting notes on more than 120 Australian cheeses, how to choose, store and serve chsses, and favourite recipes from leading Australian chefs, Chalk and Cheese is the essential guide to understanding cheese today.

Awards and Nominations for Chalk and Cheese.

• Winner - Best Cheese Book in the World - World Cookbook Fair Awards 2000
• Silver Ladle - World Food Media Awards 1999
• Highly Commended - Australian Food Writers Awards 1999

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.

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 - 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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Chalk and Cheese by Will Studd