Will Studd has been working with specialist cheese for over four decades. He has travelled the world many times over in his quest to seek out the most delicious and fascinating cheeses, made by the most talented and expert cheesemakers. After establishing delicatessens in central London in the 1970s, Will migrated to Australia, where 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. Since 2002, Will has been the executive producer and presenter of Cheese Slices, a unique hit television series about artisanal and traditional handmade cheeses from around the globe. Cheese Slices has visited hundreds of dairies in more than two dozen countries. This award-winning show is now in its eighth season. Will published his first book, Chalk and Cheese, in 1999 with his follow up title, Cheese Slices, published in 2007. Will is a regular contributor to numerous food publications, including Australian Gourmet Traveller and Australian Gourmet Wine, and he appears at specialty food events around the world. His knowledge of specialist cheeses, and the people who make them, is unsurpassed. With ‘Will Studd Selected’ on the label you know it will be delicious! This hand-moulded benchmark from the Isigny region of Normandy, France carries the AOP symbol and is guaranteed to be made only from fresh local cream which has been cultured using a time honoured natural maturation process lasting up to 24 hours. Quality varies according to the seasons and the softest richest butter is made during the early summer flush, when the green seaside meadows are covered in a riot of buttercups, daisies and dandelions. These yellow flowers are ingested by the cows and help produce a golden butter high in fatty solids, oleic acid and mineral salts, and packed with floral flavours. This is the butter the Normans traditionally keep for themselves, and it was specially selected by Will so you can share in their secret!