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 Travellerand 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 lable you know it will be delicious!
Galotyri ‘milk cheese’ was once a seasonal treat, produced in summer by shepherds in the Epirus and Thessaly regions of ancient Greece. Summer late-lactation milk was collected from free-ranging flocks of sheep and goats and was exceptionally rich in solids. After natural acidification and salting, the curds were slowly drained in a cloth and cooled in a running stream in clay pots. The result, after several months of ripening, was a unique soft creamy curd cheese, with savoury flavours and the refreshing and nutritional properties of yoghurt.
Aphrodite Galotyri is produced under strict PDO regulations that were established in 1996. It was specially selected by Will because the recipe has close associations with the Sarakatsani tribe, which has a very long tradition of making cheese in Northern and Central Greece.
Soft and spreadable, this pure white cheese has an unforgettable texture, a refreshing acidity and a delicious milky finish. Perfect as a simple snack or as a versatile ingredient in the kitchen. Traditionally served with roasted meat dishes by the shepherds who created it.