Will Studd Archives | Cheese Atlas

La Couronne Comté

Cheese Atlas — Thu, 09 Sep 2021 05:07:15 +0000

Worthy of the Royal Crown

La Couronne Comté is a semi-hard cheese made in France’s Jura mountains by Marcel Petite. Will Studd has carefully selected the finest wheels from Fort St Antoine to export to the United States and Australia.

Undeniably, Comté is the cheese that first sparked Will’s cheese obsession. Overall, this cheese is a true celebration of the local terroir. Moreover, given the nature of the terrain and the variability of the climate, there are no two batches that are the same.

Matured at Fort St Antoine

Effectively, Marcel Petite mature all their Comté wheels in the humid underground cellars of Fort St Antoine. Indeed, this legendary maturation facility is located high in the Jura mountains near the border of France with Switzerland.

In total, wheels of cheese from some 35 artisanal cheesemakers find their way into this cellar. While the quality and flavour will vary between the producers, the main differentiator is actually the period of maturation.

At 18 months, La Couronne Comté has a rich concentrated nutty texture, elegant caramel sweetness, and lingering kaleidoscope of flavours.

How to pair La Couronne Comté

Celebrate the local terroir by pairing this stellar semi-hard with with Vin Jaune from the Jura. If you’re unable to source this local speciality, try with a glass of Champagne, Dry Sherry or Pinot Noir from Alsace.

The post La Couronne Comté appeared first on Cheese Atlas.

Will Studd Brillat-Savarin: Triple Cream Delight

Cheese Atlas — Mon, 06 Sep 2021 02:34:00 +0000

Named after a famous gourmet

Will Studd Brillat-Savarin is a soft-ripened triple cream cheese made with cow’s milk in the Bourgogne region of France. It dates back to the late nineteenth century but has been known under its current name only since the 1930’s.

Actually, famous cheese affineur, Henri Androuët, named the cheese Brillat-Savarin as a nod to eighteenth century French gourmet and political figure, Jean Anthelme Brillat-Savarin.

Moreover, historians credit Jean Anthelme Brillat-Savarin with a number of classic quotes including cheese related one.

“A dessert without cheese is like a beautiful woman with only one eye”

A Brillat-Savarin Affiné

Will Studd’s Brillat-Savarin differs from the more commercial versions of the cheese in 2 main ways. Firstly, it has a thin, wrinkly Geotrichum candidum rind. Also, it comes in a poplar wooden box.

Indeed, the box protects its delicate rind and provides the perfect microclimate for continued ripening.

At 2 weeks, the cheese has a slightly chalky centre and an oozy cream-line. As it reaches its “Best Before” date, its texture breaks down further to become decadently spoonable.

The aroma and flavour profile are both quite mild. A ripe Brillat-Savarin will have a luscious mouthfeel with savoury notes of cream and butter and the slightest bit of tang.

Serving Will Studd Brillat-Savarin

Leave at room temperature for at least 30 minutes and enjoy with strawberries and a glass of Champagne or a Pale Ale. For a slightly more left-field experience, try a cherry infused Gin.

Serve on an all-French cheese platter with Roquefort and Comté.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Will Studd Brillat-Savarin: Triple Cream Delight appeared first on Cheese Atlas.

Le Duc Vacherin: Pasteurised Mont d’Or

Cheese Atlas — Sat, 28 Aug 2021 06:42:42 +0000

Inspired by Mont d'Or

Le Duc Vacherin, selected by Will Studd, is a soft surface-ripened cheese made in the Franche-Comté region of Eastern France. It is inspired by the much-loved seasonal cheese, Mont d’Or.

Whilst very similar in appearance, it differs in 2 main ways. Cheesemakers make Le Duc with pasteurised cow’s milk whilst Mont d’Or has to be made with raw milk. In addition to this, Le Duc is available all year round.

How it is made

Will Studd selects this decadent soft cheese in 2 formats, the featured 200g wheel and Grand Vacherin, a larger 1kg wheel. Artisans hand-make both formats in Eastern France near the Swiss border and wrap them in spruce bark to help keep the soft interior together.

The cheese has a slightly fruity aroma when ripe with the occasional bloom and ripple appearing on the smooth pinkish rind. Furthermore, its texture is very much spoonable and the flavour is rich and creamy.

How to serve Vacherin

Consume close to the “Best Before” date and leave at room temperature for at least 2 hours if serving as a table cheese.

Undoubtedly, your weapon of choice should be a spoon for this one! Moreover, Le Duc also excels when baked!

What to drink with Le Duc Vacherin

Enjoy with a glass of Viognier, Gewürztraminer or a young Riesling.

Substitutes for Vacherin

If you can’t get your hands on this amazing cheese, Winnimere, Driftwood and Rollright are three great substitutes for Le Duc Vacherin.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Le Duc Vacherin: Pasteurised Mont d’Or appeared first on Cheese Atlas.

Le Dauphin Soumaintrain: Pink Cheese From Bourgogne

Cheese Atlas — Wed, 27 May 2020 01:33:53 +0000

Le Dauphin Soumaintrain, selected by Will Studd, is a soft washed rind cheese made in Bourgogne, France.

Gorgeous pink wrinkly rind – Cheese Atlas

About Soumaintrain

Named after a small village in the Yonne department, Soumaintrain finds its roots dating back to the 17th century. Historically, artisanal cheesemakers would make this cheese with raw cow’s milk. In more recent times, many makers have adapted the recipe to use pasteurised milk instead.

How Soumaintrain is made

Nonetheless, they still mature the wheels in a humid cellar for a minimum of 21 days. During that time, they wash the young cheese in a proprietary brine mixture.

The washing creates the perfect environment for Brevibacterium linens to develop. As a result, the mould imparts a pretty pink hue to the rind. Le Dauphin Soumaintrain is selected for consumption quite young but the cheese can also be matured for longer until the rind turns orange.

Unlike other similar cheeses from Bourgogne that are washed in alcohol, Soumaintrain is mild in aroma and flavour. Furthermore, it has a creamy texture, a floral aroma and is delicately sweet on the palate.

Pairing guide

Enjoy this subtle soft cheese at room temperature with a Chablis for a taste of the local terroir.

The post Le Dauphin Soumaintrain: Pink Cheese From Bourgogne appeared first on Cheese Atlas.

Le Conquérant Pont-L’Evêque

Cheese Atlas — Wed, 27 May 2020 01:20:08 +0000

Follow your nose

Le Conquérant Pont-L’Evêque is a washed rind cheese made in Normandie, France. It is selected by Will Studd for export. Since 1996, the AOP has granted this traditional French cheese a protection of origin stamp.

Moreover, this historical cheese dates back to the 13th century when it was known as d’Angelot. Over time, it has evolved with slight modifications to the recipe and shape. Nowadays, it takes its current name from the small town of Pont-L’Evêque.

Washed in brine for 6 weeks

When young, this soft cheese is quite similar to Camembert. However, during the maturation process, the affineur regularly washes each each in brine for up to 6 weeks. As a result, a white-orange edible rind forms around the pâte and imparts a full-bodied aroma and flavour.

Pont L’Evêque is wrapped in waxed paper and stored in a poplar wood box. Furthermore, the box provides the perfect microclimate for further maturation and development.

Once ripe, this AOP cheese will have a soft fudgy centre and a rich creamy finish. Both the flavour and aroma palette are reminiscent of the Normandie countryside.

How to pair Le Conquérant Pont-L’Evêque

Enjoy this robust cheese with a full bodied Grenache or Syrah or with a glass of Cider.

The post Le Conquérant Pont-L’Evêque appeared first on Cheese Atlas.

Aphrodite Feta

Cheese Atlas — Thu, 30 Apr 2020 11:11:34 +0000

The kind with one “T”

Aphrodite Feta is a soft cheese selected by Will Studd. It is hand-made by artisans in the hills of Northern Greece using 70% sheep’s and 30% goat’s milk.

Since ancestral times, local herders have allowed their animals to roam freely around the hills and forage for food. As a result, their milk is truly representative of the local terroir.

Aged in Beechwood barrels

The cheesemakers cut and drain the fresh curds before packing them under whey in traditional Beechwood barrels. Moreover, the barrels allow an exchange of oxygen while the cheese ferments. Furthermore, the natural flora living in the wooden planks impart a yeasty aroma to the cheese.

In total, the feta will mature for 3 months in the barrel before being ready for consumption. The end result is a creamy cheese with a delicately savoury and playfully peppery flavour.

After the cheese is removed, each barrel has to be pulled apart plank by plank, washed and put back together by a professional cooper.

How to serve Aphrodite Feta

Leave the feta in brine until serving. This will ensure that it retains its creamy and moist texture.

This delicate crumbly cheese is a stellar addition to a fresh salad. To truly appreciate its subtle flavour and soft, crumbly texture, serve it cold!

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