Melbourne! We are here to warm your hearts and bellies with a special collaboration between Will Studd Selected and Harper and Blohm – The Winter Warmer Cheese Box.
Expertly curated by Will and Olivia, who are sharing their favourite winter cheese recipes so you can create some epic melting moments.
Recipes include:
French Onion Soup with La Couronne Comte Croutons
Baked Aphrodite Barrel Aged Feta with Za’atar
Le Duc Vacherin- Cheese Fondue
Winter Warmers Cheese Box contains Will Studd cheese, butter, olive oil, garlic, thyme, Za’atar and recipe cards – all packed in an insulated box with wood wool insulation and an icepack for freshness.
It is available for a limited time only for delivery in Melbourne & areas of regional Victoria.
Le Duc Vacherin 200g
Le Duc Vacherin is a soft surface ripened, washed rind cheese specially made for Will Studd in the mountains of the Franche Comte region of France. Based on the famous Vacherin du Haut-Doubs except available all year and made from pasteurised milk, it is bound with a ring of traditional bark skillfully cut from the local spruce trees during the summer months.
Baked Le Duc Vacherin is a simple yet delicious way to enjoy this cheese. With the addition of garlic & thyme (included), serve this spectacular molten delight with steamed potatoes, cornichons & charcuterie for a wonderful winter feast.
La Courrone Fort Aged Comte
La Couronne Fort Aged Comté is a very special Comte from Marcel Petite, one of the most respected Affineurs in France. This Comte Gruyere is selected by Will Studd to wear the prestigious red ‘crown’ of quality. Young wheels of cheese are hand selected to be matured in the Fort of Saint-Antoine to reach their potential. Cheeses are selected for their quality & flavour, rather than simply on an age profile.
French Onion Soup is a classic recipe best enjoyed in the colder months. Our version takes it to the next level with the onions cooked in Le Conquérant Beurre de Baratte and the soup topped with a grilled La Couronne Comte crouton.
Le Conquérant Beurre de Baratte
Le Conquérant French cultured butter is made with cream from cows that graze on the green seaside meadows of Normandy. Churned in the old fashion way in a baratte and then hand moulded, this is the ‘Rolls Royce’ of butter – an essential item of any gourmands fridge. Normandy butter such as Will Studd Beurre de Baratte is preferred by most French chefs for cooking because it adds a sensational creamy richness to dishes. The rich milk produces butter high in fatty solids, oleic acid and mineral salts. See how it’s made here.
Aphrodite Barrel Aged Feta
Aphrodite Barrel Aged Feta is traditional Greek feta made with milk collected from small remote family dairies where their goats & sheep graze on the wild grass & herbs. After ageing for four months in seasoned birch barrels, it develops a rich, complex creamy flavour, slightly tangy & firm but still crumbly. Authentic handmade Greek barrel-ripened feta is rare, and it tastes very different to modern feta matured in brine. This cheese has been carefully ripened in small, old beech wood barrels using traditional techniques that date back to the time when nomadic shepherds roamed the hills of northern Greece.
Oven baked feta retains its shape but develops a beautifully soft creamy texture. Our recipe uses crushed garlic, Mt Zero Olive Oil and Za’atar (all included) to create a mouthwatering centrepiece.
Mount Zero organic extra virgin olive oil – just released new season olive oil from the family owned olive groves on the northern edge of the Grampians National Park. This extra virgin olive oil is cold extracted and combines the three classic characters of a great olive oil; fruitiness, bitterness & pungency.
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