Annual Affineur of the Year Competition Celebrates the Art of Cheese Maturing in the UK

The Academy of Cheese has announced the fourth annual Affineur of the Year competition, set for June 3 in London. This prestigious event celebrates the artistry of cheese maturation, attracting cheese makers and mongers for a competitive showcase. According to the Academy, the event has inspired a transformation in the UK’s artisanal cheese industry.

Affineurs play a critical role in refining a cheese's flavor and texture through the process of affinage, which requires expert control over conditions such as temperature and humidity. Originally associated with France, affinage is gaining prominence among UK-based cheese makers, bridging traditional techniques with modern innovation.

This year's competition aims to recognize and propel the artistry of affineurs into the spotlight, offering cheese makers and cheesemongers a platform to innovate. Among last year's competitors was Claire Burt of Burt's Cheese, who introduced Bidlea Blue—a novel Cheshire-style cheese integrating diverse techniques. Such creations have successfully entered local and national markets, gaining notable attention.

Noteworthy collaborations include the partnership between Quicke’s and Brindisa for a unique cheddar matured with Spanish techniques. Neal’s Yard Dairy continues to elevate existing cheeses by experimenting with new affinage methods, further enriching the UK’s cheese landscape.

Patricia Michelson, an affinage expert and founder of La Fromagerie, endorses the competition’s impact on camaraderie and innovation within the cheese community, describing it as a catalyst for exploring the potential of affinage. The 2025 competition will take place on June 3 at St Mary’s in Marylebone.