Bushra Griffith
Will Studd is a cheese specialist, author, and television presenter. He has worked to promote a greater understanding of quality cheese and traditional, raw-milk cheesemaking methods. Studd has created a range of hand-selected, premium artisan cheeses and collaborated on a mouth-watering macaroni and cheese recipe. This comforting dish combines pasta with a rich, golden crust of melted cheese.
| Characteristics | Values |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Serves | 6 |
| Ingredients | Macaroni, Sauce, Panko, Parmigiano-Reggiano, Basil, Salt, Black Pepper, Cheese |
| Recipe | 1. Boil macaroni. 2. Pour sauce over macaroni and stir. 3. Sprinkle panko and Parmigiano-Reggiano on top. 4. Bake until golden. 5. Place under a hot grill to crisp the panko crumbs and cheese. 6. Add cheese, basil, salt, and pepper to taste. |
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What You'll Learn
Macaroni and cheese recipe
Ingredients
- Macaroni
- Cheese (Will Studd recommends mature, well-made farmhouse cheddar, Gruyère, or Comté)
- Basil
- Salt and freshly ground black pepper
- Panko breadcrumbs
- Parmigiano-Reggiano
Method
- Cook the macaroni according to the packet instructions.
- Make a cheese sauce by melting the cheese with basil and seasoning.
- Drain the pasta and stir it through the cheese sauce.
- Pour the macaroni and cheese into an ovenproof dish.
- Sprinkle the panko breadcrumbs and Parmigiano-Reggiano over the top.
- Bake for 10-12 minutes, or until golden.
- Finish under a hot grill for 3-5 minutes to crisp up the topping.
- Serve hot.
Tips
- For extra flavour, try adding chipotle purée to the cheese sauce. It can be made by blending chipotle peppers in adobo until smooth.
- Use a reputable, artisanal brand of macaroni, which is a hollow durum-wheat pasta.
- The type of cheese is crucial to the success of the dish. A mature, well-made farmhouse cheddar provides both texture and flavour, with a lingering tang.
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Will Studd's cheese selection
Will Studd is a well-known cheese enthusiast and expert. He has spent years working to promote a better understanding and appreciation of good cheese. Studd's passion for cheese began in the 1970s when he established several delicatessens in central London. He then migrated to Australia, where he has become a prominent figure in the cheese industry, known for his advocacy of traditional, artisanal cheeses.
Studd's expertise and knowledge are not just limited to theory; he has also created his own range of cheeses, 'Will Studd Selected', which was launched in 2000. The range features cheeses that have been hand-selected by Studd and his children, Sam and Ellie, who are also known as 'The Studd Siblings'. Together, they choose the finest cheeses from small family-run dairies and artisanal cheesemakers, ensuring that their customers can experience and enjoy the world's best benchmark cheeses.
The philosophy behind the Studd family's cheese selection is centred around four key elements: provenance, texture, flavour, and aroma. They believe that the best cheeses are those that have a strong connection to their place of origin, or terroir, and are crafted with passion and traditional methods. This belief is reflected in their careful selection of cheeses, which showcases their expertise and commitment to preserving the legacy of artisanal cheesemaking.
The Studds' range includes a variety of cheeses, each chosen for its unique characteristics. One of their signature offerings is the Farmhouse Cheddar, which has been described as the "crucial ingredient" in a mouth-watering macaroni and cheese recipe. The mature, well-made cheddar provides both texture and flavour to the dish, with a lingering tang that complements the rich, creamy sauce. In addition to their Farmhouse Cheddar, the Studds also offer other artisanal cheeses, such as Gruyère and Comté, which are known for their sweet and rich flavours, adding a slight stringiness to cooked dishes.
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The importance of good cheese
A good cheese will provide both texture and flavour to a macaroni and cheese dish. A mature, well-made farmhouse cheddar, for instance, offers a wonderful lingering tang and is an ideal choice. Other cheeses like Gruyère or Comté add a sweet, rich flavour and a slight stringiness when cooked, making the dish more indulgent and decadent. The type of cheese used in macaroni and cheese is crucial, as it forms the basis of the sauce and binds the dish together.
Will Studd, a renowned cheese expert and author of the award-winning book 'Chalk and Cheese', certainly agrees with the sentiment. Studd, who has worked tirelessly to promote a greater understanding of quality cheese, has created the 'Will Studd Selected' range. This range is a hand-selected curation of the highest quality, premium artisan cheeses from small family-run dairies around the world. Studd's expertise and philosophy centre on provenance, texture, flavour, and aroma, ensuring that those who enjoy his cheeses experience and savour the world's finest benchmark cheeses.
The Studd family, including Will's children Sam and Ellie, are passionate about celebrating traditional cheese-making methods and sharing their knowledge with others. They believe that good cheese begins with the artisans and producers, and their dedication to quality shines through in every bite. This commitment to excellence has resulted in a range of cheeses that not only taste exceptional but also possess a unique character and maturation that can only be achieved through specialist cheesemaking.
In conclusion, good cheese is essential to the success of a macaroni and cheese dish, and the expertise and passion of cheese specialists like Will Studd play a vital role in bringing these exceptional cheeses to our tables. The right cheese adds depth of flavour, texture, and that irresistible, mouth-watering quality that keeps us coming back for more.
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Cheese and terroir
Terroir, from the French "terre" meaning land, is a concept that refers to the impact of geography, soil, and climate on the flavour of a product. While it is often associated with wine, it also applies to cheese, as the factors of terroir influence the grass, plants, and flowers that animals graze on, which in turn affects the milk they produce and ultimately, the cheese.
The concept of terroir in cheese means that the flavour is impacted by the native plants, flowers, and grasses of the region, as well as factors such as the bacteria in the soil and the humidity in the air. This is why many cheeses are named after the regions where they are made, as these factors can only be found in that specific location, giving the cheese a unique sense of place.
For example, when tasting a cheese like Comte, which is made in a specific region of France, one can detect the flavours of the local grasses and flowers that the cows have grazed on. The same can be said for cheeses like Asiago and Camembert, which are known for their distinct terroir characteristics.
Cheese expert Will Studd, who has his own selection of farmhouse cheddar, also emphasises the importance of the rind on artisan and traditional cheeses. The natural rind that forms on the outside of the cheese can provide clues about its type, character, and maturation process, further highlighting the impact of terroir on the final product.
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Artisan cheesemaking
Will Studd, an international cheese specialist, has been working with artisan and farmhouse cheeses for over four decades. He is the author of two comprehensive cheese books, including Chalk and Cheese, which won 'World's Best Cheese Book' at the Gourmand Awards in Paris. He is also the executive producer and presenter of Cheese Slices, a documentary series focused on artisanal cheese.
In 2000, Studd created the 'Will Studd Selected' range, hand-selecting the highest quality cheeses to share with others. The philosophy behind the range is simple: provenance, texture, flavour, and aroma. Studd has travelled extensively, exploring the world of artisan cheesemaking and promoting a greater understanding of what good cheese is all about. He has also championed the cause of traditional cheeses made from raw milk, fighting to allow raw milk cheese in Australia and challenging minor changes to Australian food regulations relating to raw milk cheese.
Studd's children, Sam and Ellie, known as 'The Studd Siblings', have joined the family business and share their father's passion for celebrating traditional cheese-making methods. They have travelled the world, working with celebrated cheesemakers and learning the craft. Together, they hand-select artisan cheeses for the 'Selected by Will Studd' range and work to share these cheeses with the US and Australian markets.
The Studds' journey into cheesemaking began with a curiosity about using sheep milk. They established their first commercial dairy farm, combining milk from their sheep with traditional cheesemaking techniques. One of the biggest challenges in cheesemaking is uncertainty, as cheese needs to be made months in advance. To adapt to changing customer needs, they started making cheeses with longer maturation times, including raw milk cheese, which has a minimum maturation time of five months.
The Studds' approach to artisan cheesemaking involves a duty of care for their animals and cheeses. Their days begin early, with milking the sheep and tending to the cheeses in the cellars. They emphasise the importance of sharing their work and relying on each other to ensure the smooth running of their business. The Studds are committed to continuous improvement, always striving to enhance their animal genetics, infrastructure, efficiency, and product development.
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Frequently asked questions
It is a popular dish of melted cheese and pasta baked under a golden crust.
The recipe calls for Will Studd Selected Farmhouse Cheddar, a mature, well-made farmhouse cheddar that provides both texture and flavour with a lingering tang.
Gruyère or Comté are recommended additions due to their sweet, rich flavours and slight stringiness when cooked.
The sauce is poured over the macaroni and stirred to combine. Panko and Parmigiano-Reggiano are sprinkled on top, and the dish is baked until golden. It is then finished under a hot grill to crisp the breadcrumbs and cheese.
Will Studd is a cheese enthusiast and author of two comprehensive cheese books, including Chalk and Cheese, which won World’s Best Cheese Book’ at the Gourmand Awards in Paris. He created the ‘Will Studd Selected’ range, hand-picking the highest-quality cheeses for others to savour. He also produced and presented Cheese Slices, a documentary series focused on artisanal cheese.
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