Annual Affineur of the Year competition launches in UK
Credit: Academy of Cheese
The Academy of Cheese has announced the fourth annual Affineur of the Year competition, to be held on 3 June in London. This event celebrates the artistry of maturing and refining cheeses, bringing together cheese makers and mongers for an opportunity to compete on the same stage. It has also sparked a transformation within the UK’s artisanal cheese industry, the Academy says.
Affinage is the process of maturing cheese, which plays a critical role in enhancing its flavour and texture. It involves precise control of temperature, humidity, and aging conditions, making it a vital step in the production of exceptional cheeses. While the craft has long been synonymous with French cheese making regions like Normandy and Burgundy, it is now becoming an essential technique for UK-based cheese makers.
Launched with the aim of recognising the skill and artistry of affineurs, the Affineur of the Year competition has propelled affinage into the spotlight, creating opportunities for cheese makers and cheesemongers to push boundaries in cheese maturation. The event not only rewards innovation but fosters a community of talented artisans dedicated to refining their craft and redefining what British cheese can be.
“The competition has been transformative for the UK’s cheese scene,” said Tracey Colley, founding director for the Academy of Cheese. “By embracing the techniques of affinage, we are seeing cheesemakers and cheesemongers create entirely new products that have earned attention from cheese lovers and retailers alike.”
This year’s competition continues to inspire boundary-pushing cheese creations. One success story is Bidlea Blue, a new Cheshire-style cheese launched by Claire Burt of Burt’s Cheese. Claire was one of 11 competitors to enter last year’s competition. This led Claire to experiment and create her new cheese, combining traditional Cheshire and blue cheese-making methods with diverse affinage techniques, including piercing and wrapping with cider-washed vine leaves. Bidlea Blue has already gained widespread attention and sales from local cheesemongers and national distributors.
Another notable collaboration is the Quicke’s x Brindisa Cheddar, a fusion of British and Spanish cheesemaking traditions. This partnership between Brindisa and Quicke’s Cheese in Devon results in a cheddar matured with Spanish affinage techniques, including a paprika rub, creating a cheese with a distinct smoky flavour profile.
At Neal’s Yard Dairy affinage is nothing new; with experts at their maturation arches in Bermondsey regularly experimenting with cheesemakers’ existing cheeses to create new variations. Following participation in Affineur of the Year 2024 enthusiasm spurred their own internal affinage competition. Teams across various departments (even a directors’ and office team) competed to refine Joe Schneider’s Stichelton cheese, experimenting with different maturation techniques, including wrapping the cheese in vine leaves soaked in Marsala. This internal competition has deepened the appreciation for affinage across the company and sparked creative approaches to cheese maturation.
“The Affineur of the Year competition has fostered a sense of camaraderie and innovation in the UK’s cheese industry,” said Patricia Michelson, affinage expert, cheese judge and founder/director of La Fromagerie in London. “It’s creating exciting new pathways for artisanal cheese makers to explore the potential of the craft of affinage and opening doors for them to share their creations with the world.”
Affineur of the Year 2025 is taking place at the new venue of St Mary’s in Marylebone on 3 June. For more information about the competition, visit: www.academyofcheese.org/affineur-of-the-year
