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Going natural is not cheesy

wheels within wheels Will Studd: ‘The taste of natural cheese depends on a number of factors’

Will Studd has been heralded as a cheese activist and has been at the forefront of specialist cheese for over two decades. His latest series, “Cheese slices”, is a comprehensive guide to one of the world’s oldest man-made foods.

Studd says, “The series is basically an attempt to showcase the skills and traditions of cheese making that exist in small diary farms across the planet.”

He says, “Over the last fifty years, mass produced cheese has overshadowed cheese produced by the small farms and dairies. The show is an effort to enhance the popularity of locally made cheese.”

The award winning writer says, “The greatest tragedy of the proliferation of readymade cheese in the markets is the fact that the taste of processed cheese do not differ a great deal. The taste of naturally-prepared cheese depends on a number of factors such as the freshness of milk used, the health of the animal and the manner of preparation.”

Studd, who also is a distributor and retailer of fine cheese, adds: “Processed cheese fails to provide these flavours and try to make up with added flavouring and preservatives. The growing popularity of processed cheese is indeed a sad development.”

Talking about the “Cheese Slices”, he says: “The show is currently being aired in nearly 20 countries across the globe and has been very well received by the audience. I have loved hosting the show since it makes an effort to spread awareness about the benefits of natural chesses. It will be aired in India by the end of July.”

Studd is confident of its reception in the country. On the future of the cheese industry, Studd comments: “I hope that after watching the show, people are actually inspired to try naturally-made cheese. Though the cheese industry has grown tremendously, the farmers who make natural cheese have lost out to processed cheese manufacturers. ”

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