Affineur of the Year Competition Returns for 2023

The Academy of Cheese and Devon-based cheesemaker, Quicke's, are thrilled to be taking “Affineur of the Year” into its second year after its successful launch last year. 

The first ever Affineur of the Year competition was initially set up to help recognise and celebrate the age-old art of maturing cheese, or “affinage”.   

In March 2021, eight truckles of Quicke's cheddar were sent to the maturing rooms of cheesemongers and cheesemakers across the UK, where they remained under the watchful care of each competitor for the duration of the competition. 

Following 11 months of turning, tweaking and grading, the truckles were judged by a panel of industry experts at the final event, held in London on 27 April 2022, where the overall winner, Rennet & Rind, received the coveted award of Affineur of the Year 2022.

Building upon the success of this first year, and to widespread industry approval, the Academy of Cheese and Quicke's are delighted to be extending the competition to include four different cheeses, to encompass a larger spectrum of affinage techniques.  The cheeses have been selected, based on the Academy's Make / Post-Make model, and include:

Quicke's Cheddar – Hard

White Lake Solstice – Soft/Washed Rind

Cropwell Bishop Blue Stilton – Crumbly/Internal Mould-Ripened

Fen Farm Dairy Baron Bigod – Soft/External Mould-Ripened

The organisers are obviously pleased that many of last year's competitors will be taking part once again, as well as welcoming new competitors from all across the UK, including Northern Ireland.

They are all ready to take on the challenge. This highly respected line-up of cheesemongers and cheesemakers will bring their wealth of knowledge and experience to the fore, letting them to experiment and demonstrate a full range of affinage techniques that are specific to those cheese categories, including temperature and humidity levels and exposure to unique microflora. 

It's their opportunity to showcase the skill and artistry that is involved in guiding a cheese to its fullest potential.

Competitors will be called upon to record their techniques and progress throughout the process and will ultimately be judged on a variety of aspects including flavour, aroma, texture, appearance and innovation.

All of the cheeses will be presented and judged by a specially chosen committee of cheese industry experts at the live finals event which will take place in London, where a winner will be selected for each category and an overall winner will be crowned “Affineur of the Year 2023”.  

This event, which is open to both the trade and public, will be held at The China Exchange in London, on 14th June 2023.

What was originally acknowledged as an experiment seems set to become a regular fixture on the cheese industry's calendar of events.

To learn more please visit academyofcheese.org