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WHAT EVERY FRIDGE MUST HAVE TASTING

At Harper & Blohm, we are proud stockist of the range of products Selected by Will Studd.

Join us this Saturday 17th October between 2pm & 4pm for a tasting featuring products ‘every fridge must have’ from the Will Studd range and benefit from 10% off all products on tasting all day Saturday.

You may have seen Will on his TV program Cheese Slices which he started filming back in 2002, since then he has visited hundreds of cheese producers in over 20 countries finding amazing products for us to have here in Australia. You may have also seen or heard Will on the news as he campaigned for us to have access to raw milk cheese in Australia for many years now. In 2009, the French Government honoured Will with the prestigious title of Officier of the Ordre National du Mérite Agricole for his work in the defence of traditional raw milk cheese. He is also recognised by France’s famous Guilde des Fromagers as an ‘Ambassadeur’ and Mâitre Fromager. Oh and he has written two fantastic books that every cheese lover must have if you can get your hands on a copy. Chalk and Cheese in 2007 & Cheese Slices in 2007.

The philosophy behind this special collection of international cheeses and butter for the Australian market is simple – provenance, texture, aroma, and flavour says Will.

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Here are the products that we always have in our fridges at home and we thought we should share these with you.

Odysseus Feta

Authentic handmade Greek barrel-ripened feta is rare, and it tastes very different to modern feta matured in brine in airtight tins.

This cheese has been carefully ripened in small, old beech wood barrels using traditional techniques that date back to the nomadic shepherds that once roamed the hills of northern Greece.

The barrels enable small amounts of oxygen to reach the salted curds as they ferment under whey and the natural flora in the wooden staves helps to encourage a unique yeasty aroma. After three months in the barrel, the feta develops a soft milky texture and a seriously creamy peppery finish that is very different to modern brined feta matured in sealed tins or plastic.

Barrel-ripened feta is now produced by just a handful of small dairies in Greece because of EU regulations and the skill and expense involved in production.  Each barrel has to be filled with curd by hand and after the cheese has been removed, it must be broken down stave-by-stave, washed and rebuilt by a skilled cooper.

F-FettaBrine-Harper_Blohm

Aphrodite Haloumi

Haloumi was originally created by Cypriot shepherds as a unique and very practical way of preserving surplus milk during the spring, but today most examples are made throughout the year using cows’ milk.

Will came across this authentic handmade haloumi whilst filming in Cyprus and immediately fell for its delicious texture and flavour, which is quite different to its mass-produced industrial cousins.

Aphrodite Haloumi is one of the few examples of haloumi still formed into pockets by hand, the traditional old-fashioned way and is made from a combination of goats’ and ewes’ milk.

Ewes’ milk is high in fat and this is responsible for the delicious brown crust that forms when the cheese is grilled or fried, whilst the goats’ milk provides a firm yet elastic texture, and a subtle lingering lemony tang.

F-Haloumi-Harper_Blohm


G.Cravero Parmigiano Reggiano

Parmigiano Reggiano is the king of Italian cheese and certainly one of the world’s most important benchmarks. Produced by almost 500 small dairies in a strictly designated area of northern Italy its age and origin is guaranteed, but some cheeses are better than others.

Will has been working with Giorgio Cravero for two decades, and the family have specialised in maturing Parmigiano from small dairies in purpose built storerooms in Bra since 1855.

This rare two-year-old ‘mountain’ cheese has impeccable regional provenance. It is handmade in the San Pietro dairy in the Appennini hills of Modena from the raw milk of a small herd of less than 100 cows. After meticulous maturation at the dairy for six months, the finest cheeses are graded by Giorgio and taken to Bra for ripening. At two years old its succulent moist nutty texture has a complex fruity caramel sweetness that is very different to the dry and often bitter cracked cheeses matured by the large cooperatives. The San Pietro dairy produces just 6 wheels a day.

Cravero Reggiano Harper and Blohm

Le Conquerant – Beurre de Baratte

It’s hard to beat the flavour and rich, creamy texture of genuine cultured butter gently churned the old-fashioned way in a baratte.

This hand-moulded benchmark from the Isigny region of Normandy France featured in season six of Cheese Slices . It carries the AOP symbol and is guaranteed to be made only from fresh local cream that 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 are ingested by the cows and produce a golden butter high in fatty solids, oleic acid and mineral salts packed with floral flavours.

This is the butter the local chefs traditionally keep for themselves, and has been was specially selected by Will so you can share in their secret!

Le Conquerant Butter Harper and Blohm

Product descriptions from Will Studd

 

 

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