If you fancy a sharp-tasting crumbly cheddar or a buttery Gorgonzola with greenish-blue mold, Will Studd, a popular cheese expert will teach you a thing or two about the mystical slices of cheese in his upcoming show Cheese Slices. Starting July 22, the 10-episode series will air on Discovery Travel and Living.

Visiting India for the first time, Studd made a stop at The Oberoi in the Capital to host an hour long cheese appreciation session on Wednesday, with classic anecdotes on eight varieties of cheese and their perfect pairing with red and white spirits.

What went missing in the otherwise interesting session was a reference to Indian cheese. “I’m coming to India for the first time and I am yet to explore the Indian cheese market,” explains Studd, adding that a visit to Indian dairy farms is on his to-do list. “India produces more milk than any other country and has a great opportunity,” he said.

A comprehensive guide to cheese producing regions and families that are hand-making cheeses through generations, Studd’s culinary journey will track the underground cellars of Novara where Gorgonzola is matured, and the famous caves for Cheddar in England. “If we want to continue to enjoy farmhouse cheeses that come with interesting flavours and textures unlike the predictable mass produced industrial cheese, it is vital to explain the significance of farm cheese to consumers,” says Studd, whose first book Chalk and Cheese (1999), now out of print, is a collector’s item.

In the 1970s Studd set up a chain of delicatessens in London but after migrating to Australia in 1981, he has constantly supported raw milk cheeses. “Pasteurisation is just an excuse to blanket low hygiene”, insists Studd, who was named a Maître Fromager (Master of Cheese) by France’s Guilde des Fromagers in 2000.

While the telelvision brings to life cheese farmhouses, we scout for some of the best cheese counters in the city where you can pick your delicious slices from.