This interview is part of culture’s 2026 Hot List. Click here to learn more about our selection process and to see the latest Hot List class.
Sam Studd & Ellie Studd, ACS CCPs
Selected by Will Studd
Australia
Sam Studd and Ellie Studd grew up surrounded by cheese, but neither took a straight path into the family business. Instead, they arrived at it on their own terms. Sam Studd was drawn to the industry’s countercultural edge and tight-knit community, and Ellie Studd fell for cheese after a decadelong career in nursing that gave her a broader perspective on people, care, and connection.
Today, as co-directors of Will Studd Selected Cheese, the siblings are helping shape the next chapter of a globally respected cheese brand—and balancing tradition with a modern, outspoken point of view. Whether through sourcing, storytelling, or education, their work is rooted in a shared belief: that artisan cheese is worth protecting, and that its future depends on the people willing to champion it.
Together, they bring a dynamic mix of reverence and irreverence to the industry, united by a commitment to quality, curiosity, and doing right by the cheese.
Did you ever think you wouldn’t end up in cheese?
Sam Studd (SS): I flirted with a few other career paths, but if I’m honest, cheese was always lurking in the background. The people we grew up around in this industry had a huge impact on me.
What really pulled me in is that it’s a world built on tradition, but also full of freaks, geeks, and misfits who’ve all somehow found their way into cheese and genuinely believe in it. It feels a bit revolutionary—something worth dedicating your life to.
Ellie Studd (ES): My path took me elsewhere first. I spent 10 years working as an adolescent clinical nurse consultant before coming back to cheese.
I really believe in trusting the timeline. I’m grateful I had a whole chapter before cheese, because it meant I came to it with a broader perspective and a stronger sense of self. When I finally said yes, it was a deep, authentic yes.
What’s the biggest lesson you’ve learned navigating the industry?
SS: Be proud of where you came from. Stick to your guns. Back your taste and your producers. This industry is built on relationships—be loyal and stand by your word. A rising tide lifts all boats.
ES: We are the storytellers if we want to save artisan cheese. And at the end of the day, it comes down to quality—always.
What cheeses changed your lives?
SS: Le Roi Roquefort by Carles. It’s not just a cheese—it’s become part of what we as a family stand for.
ES: There are a few. Fresh mozzarella di bufala in Puglia, still warm, is something I return to in my mind again and again.
Mont d’Or in Paris was another moment—I remember thinking, “If I die today, I’ve peaked.” And Roquefort has had that same kind of impact—just this incredible rush of flavor that stays with you.
To taste cheeses like Comté and Gruyère in the places they come from, with the people who make them, is one of the great honors of my life.
What advice would you give to young cheesemongers?
SS: Ask questions. Stay curious. There’s no such thing as a stupid question.
ES: Taste everything—again and again. But also remember that cheesemongering isn’t just about facts. It’s about connecting flavor to story, to place, to people.
What was it like writing a book together?
SS: Honestly, it was a slog—but a good one. I’m proud of what we created, but it definitely had its moments. Would I do it again? Yes. Would I do it tomorrow? No chance.
ES: Equal parts devotion, disagreement, and deadline panic. When we couldn’t agree, we’d send two versions to the publisher and let them decide. I think we were very memorable authors.
What regions should people be watching right now?
SS: The US, hands down. There’s some seriously exciting, boundary-pushing cheese coming out of there. It’s bold and confident, and people shouldn’t underestimate it.
ES: I completely agree. From an Australian perspective, American producers are making exceptional cheeses that deserve far more recognition globally.
If you had a job outside of cheese, what would it be?
SS: I’d probably disappear for a while—sailing or riding a motorbike around the world.
ES: Something intuitive and a little bit magical—a crystal shop or a healing practice.
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