Podcast appearances and mentions of will studd

Good Morning! Today we are talking to the wonderful Fleur Studd! Fleur is one of the most influential women in the coffee scene, founding Market Lane Coffee and Melbourne Coffee Merchants. Her story starts in the U.K, finding a passion for coffee before moving back to Australia in 2008 to start her own roastery. Her keen eye for detail, distinctive style and focussed approach has made Market Lane one of the most recognisable brands in Australia.   In this episode, we dive into the decaf sugarcane method, explore Market Lane's workplace culture, and chat about Fleur's major influences—including her father, the cheese legend Will Studd. We also debate what the next decade holds for the coffee industry. Plus, don't miss Fleur's epic bolognese recipe and her must-have cheeses! In coffee news: Starbucks records a $5.8m loss as Australians cut back on costly lattes by brewing at home. If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Thank you to Fleur for joining the show, your work is inspiring! Find Fleur Studd at - @marketlane Instagram:https://www.instagram.com/marketlane?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Melbourne Coffee Merchants: @melbcoffeemerch  Instagram:https://www.instagram.com/melbcoffeemerch?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

A few years ago, advertising got pretty serious, and for good reason. But now the industry is rediscovering its funny bone as brands look to create laughter, joy and connection with audiences. There's even a new humour category at Cannes this year. But why is it making a return and how do you ensure your work is ‘laugh with' rather than ‘laugh at'? For this episode, we're joined by Zane Radcliffe, Executive Creative Director at McCann Bristol, and Will Studd, Director of Animation at Aardman, to discuss the impact of humour, the stories behind the work, and how to get those authentic laughs. What we cover in this episode Looking back on the humour-fuelled 90s and why purpose took over Why humour is making a comeback How humour informs Will and Zane's work The story behind the latest ad for VOOM Nutrition Why big belly laughs aren't the only goal Finding the right funny for your sector (and knowing when to be serious) Will and Zane's favourite humorous ads About the speakers Will Studd is an award-winning Animation Director at Aardman. He has worked on projects for some of the worlds largest brands including Nike, Johnson & Johnson, Kraft, Heinz, BBC, GlaxoSmithKline and many more. Will also holds the Guinness World Records for smallest and largest stop motion films created, and a whole host of other awards including Cannes Lions, BAA, British Arrows Craft Award, Kinsale Shark, and RTS awards. Zane Radcliffe is a multi award-winning Executive Creative Director and writer with nearly 30 years experience creating campaigns for national and international brands. His work at McCann Bristol for clients like Refuge, Waterstones and Motability has won 5 Cannes Lions, 12 Creative Circle awards and pencils at D&AD and One Show. His work is often imbued with humour, including famous campaigns for Tango, Pot Noodle and John West. Zane is the author of three novels published by Black Swan. His debut won the WHSmith 'People's Choice' Award. About Aardman: Aardman is an independent, multi Academy Award® winning studio, based in Bristol.  For over 40 years, Aardman has entertained the world, creating much loved characters such as Wallace and Gromit and Shaun the Sheep. From feature films and series, to advertising, games and interactive entertainment, all Aardman's content is built on four pillars: bold comedic ideas, relatable stories with global appeal, characters with heart, and a passion for craft.

Soft and Curious:  Meet Sam Studd, the dynamic half of the sibling powerhouse known as The Studd Siblings. In cahoots with his sister Ellie and under the mentorship of their Cheese Master father, Will Studd, they've risen to fame as artisan cheese aficionados. Following the launch of their book, The Best Things In Life Are Cheese, Sam and Ellie are on a mission to arm us all with all the delectable knowledge, so we need never taste bad cheese again—mouldy and maggot-filled perhaps, but never just nasty. Get ready to savour this conversation. Some things we noted for this episode:Follow more from Sam on The Studd Siblingshttps://www.instagram.com/thestuddsiblings/?hl=en The Best Things in Life are Cheese: An incomplete (but delicious) guide to cheese!https://www.panmacmillan.com.au/9781761260308/ Ellie Studd eats maggot cheesehttps://www.instagram.com/reel/CxYyBhatwNv/?hl=en

Brother and sister duo Sam and Ellie Studd's new book The Best Things In Life Are Cheese, aims to help us understand and appreciate cheese in all its many forms. They're about as close to cheese royalty as you get, their father is legendary expert Will Studd. As cheese guides they cover basics like how to pick a good one, tips for Christmas platters, plus recipes for cheesy treats.

Today on Fabulously Delicious, the podcast that takes you on a gastronomic journey through the exquisite world of French cuisine. It's our second anniversary. That's right we are two years old and bringing you fabulous French food from fabulous French foodies. More than 49 hours of episodes have meant that I couldn't highlight everything but in this episode I bring you a few episodes. First up is Molly Wilkinson, the Versailles-based American pastry chef extraordinaire. Explore more of Molly's delectable creations at www.mollyjwilk.comNext, we are joined by New York City's renowned French Chef Maxine Kien from Boucherie restaurants.  Discover the culinary marvels at Boucherie by visiting www.boucherieus.comMoving on, we delve into the world of Cognac with the insightful Therese Bertrand from Bertrand Cognac. For a more immersive experience, explore the rich heritage of Bertrand Cognac at www.cognac-bertrand.comOur next guest is none other than the esteemed French chef and Australian TV personality, Gabriel Gate.  Experience the flavors and warmth of Gabriel's expertise at www.gabrielgate.comWe then shift our focus to the captivating markets of Provence with Solvig Coulon. Get a taste of Provence by connecting with Le Marché Willoughby at  www.facebook.com/Le-Marché-WilloughbyThe enchanting city of Paris takes the spotlight as we welcome Alec Lobrano, who tantalizes us with tales of the oldest restaurant in the city.  Immerse yourself in the world of French gastronomy at www.alexanderlobrano.comNo discussion on French cuisine would be complete without the mention of cheese, and who better to enlighten us than the esteemed Australian cheesemonger, Will Studd. Discover the finest cheeses with Will Studd at www.willstudd.comGeoffrey Finch then joins us to uncover the vineyards of Paris, a hidden gem awaiting discovery. Unveil the secrets of Parisian wine with Geoffrey at www.paris-wine-walks.com/aboutLast but certainly not least, the great Canadian judge Bruno Feldisen reveals the most fabulous aspect of France. Connect with Bruno Feldisen on Instagram at instagram.com/brunofeldeisenSupport the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Will Studd is an Australian food icon and to start off season two of Fabulously Delicious we have a two-part episode with Will.  Born in London, Will started his young career in delis in the UK before he ended up in a true entrepreneur spirit having a chain of them. He left this life to be in Australia and started an export business there. But it's his work on the acclaimed TV show Cheese Slices that many know of him through. Today in this episode we talk things French cheese from Comte to Camembert and then our topic to dive into today is Roquefort cheese a cheese that landed Will in court. Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it, and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Will Studd via the below link https://willstudd.comSupport the show (https://www.patreon.com/cookingfabulously)

Will Studd is an Australian food icon and to start off season two of Fabulously Delicious we have the first of a two-part episode with Will.  Born in London, Will started his young career in delis in the UK before he ended up in a true entrepreneur spirit having a chain of them. He left this life to be in Australia and started an export business there. But it's his work on the acclaimed TV show Cheese Slices that many know of him through. Today in this episode we talk about his early career, moving to Australia in the '80s, and the TV show Cheese Slices. Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it, and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Will Studd via the below link https://willstudd.comSupport the show (https://www.patreon.com/cookingfabulously)

If we're talking RAW milk cheese in Australia, it would be remise, if not near impossible, to not talk about Will Studd. Will's impact on the cheese world in Australia is significant if not profound. Establishing Calendar Cheese company in 1995, the impact this had on Australian cheese is quite phenomenal. Hand on heart I can say my cheese education in my hospitality days, in particular at Punch Lane Wine Bar, was due to Calendar Cheese. He's written two books and produced an incredible 68 odd episode global TV series on cheese which I'm sure you all know, Cheese Slices. Add to that, there was the ‘Roquefort' incident, and a court challenge all about advocating RAW milk cheese in Australia. Will is joined by another person who probably needs no introduction, Nick Haddow of Bruny Island Cheese. Aside from making incredible cheese, it was Nick who made the first commercial available RAW milk cheese in Australia some 12 years a go. He's also a writer, presenter and when it comes to cheese communication, it would be hard find any one better. Nick and Will have known each other for a long time and have many shared journeys and experiences. Which is we're handing the reins over to him tonight to interview Will on all things RAW milk cheese so we can get into the nitty gritty of what it is, isn't, where it is in Australia today and what it could hold in the future.

We check-in with raw-milk advocates from around the world to learn about what is going on in Europe, Latin-America, and Australia. For a transcript of the show visit: https://www.lacteonetwork.com/ctcshowHeritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by  Simplecast.

Join us for part 2 of our conversation with Will Studd where we hear about Will's lengthy battle to have the importation and production of raw milk cheeses accepted by regulatory authorities in Australia.

Will Studd is perhaps best known for his cheese-focused television show, Cheese Slices. Now in its eighth season and with sixty-four episodes under his belt, Will Joins Elena on air to talk about all that goes into the show. We'll also hear about his newest adventure, Will Studd's Cheese Range, a curated selection of cheeses offered to the US and Australian markets. Cutting the Curd is powered by Simplecast.

This month on Herds and Curds, Carmen and Leanne chat to raw milk cheese advocate Will Studd about his life in cheese. This is a two part special. Part 2 will continue to follow Will's campaign for Australia to follow international common practice in allowing raw milk products to be available for import and production. The live program will air on the first Sunday of June at 7am on 3CR 855AM and be available via podcast. Instagram: @willstudd 

Hey hi halloumi! On this episode Steph and Torey are all about Eastern Ontarian/Quebecois cheese and the people who make it. Torey has embarked on a potentially lifelong quest to answer the question: what did early cheesemakers wear? It’s a harder task than you’d think. Meanwhile, Steph has all the cheese history and science you could want, from ancient cow stomachs to modern degrees in cheese. And, of course, we eat a lot of cheese—seven kinds, in fact—with The Boys, who are bringing the answers to questions you didn’t know you had. Make sure to listen to find out: if Quebec were a cheese, what cheese would it be? If you haven’t found us on iTunes already, now’s your chance! Download and subscribe—and if you would be so kind, please leave us a star rating or review. We’d love the feedback. Fashionably Ate is on Instagram and Facebook, and we’ve got photos from this and every episode on Pinterest. Check our facts: Fashion: Canadian Museum of History: An Online Exhibition of Canadian Dress (including a link to The Delineator, an 1890s pattern catalogue!): “What Victorians Wore”: Labouring Classes The Conversation: Fashioning Blue Collars Men’s and Women’s Costume, 1850-1900: The Cultural Context McCord Museum (and online gallery of clothing) Royal Ontario Museum: Patricia Harris Gallery of Textiles and Costume Upper Canada Village: Union Cheese Factory Cheesemaking: Dairy Goodness, in association with Dairy Farmers of Canada “Cheese and Cheesemaking,” The Canadian Encyclopedia “École delaiterie, Saint Hyacinthe, QC” L’École delaiterie de Saint-Hyacinthe “Oka: the makingof a Canadian classic” by Sue Riedl, Jan 31 2012 The Globe and Mail Cheese Slices television show with Will Studd, Australian Broadcasting Company  (Steph found streaming episodes on the website of the Ottawa Library) Modern Marvels: Cheese History Channel Documentary The Cheese We Ate: Oka, Original Oka, Classique La Fromagerie les folies bergères, La Sorcière bien-aimée Le Silo, 6-Year-Old Cheddar (see also: Fromages d'ici) Fromages Fins Anco Fine Cheeses, Smoked Gouda Fromagerie Montebello, Rebellion 1837 Back Forty,Bonnechère

Salts function in cheese making is this weeks topic.  I also talk about types of salt and what is the best to use in cheese making at home. This week's news feature is from ABC Radio National titled "The push to use raw milk in cheese production".  It is an audio clip that features Will Studd of Cheese Slices fame talking about the benefits of raw milk cheese. The rest of the clip can be found here; http://www.abc.net.au/radionational/programs/bushtelegraph/raw-milk-cheese/5601944 Listener questions featured during this show were about when to add calcium chloride to your milk, Penicillium Roqueforti cross contamination, how to mature your Colby and stop blue cheese from going runny, and can you use goat milk with the recipes in Keep Calm & Make Cheese eBook. I also apologise to Trausti who I called a woman in Episode 26.  He is all that is man, and took it all in good humour (thankfully!)  How embarrassed did I feel when I received his email the day after the episode was released.  Podcasting is such fun :-) Trausti (Trustee) Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes using the button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese!

Author, television host, entrepreneur, and cheese expert Will Studd has fought to allow raw-milk cheese to be sold in Australia (those same laws can have an impact on U.S. restrictions as well). Studd has traveled the world with a film crew trying to record the traditions of artisanal cheesemaking.