Affineur of the Year is a unique opportunity for cheesemongers and cheesemakers to showcase, across the world, the skill and artistry involved in ageing a cheese to its full potential.
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Affineur of the Year is a unique opportunity for cheesemongers and cheesemakers to showcase, across the world, the skill and artistry involved in ageing a cheese to its full potential.
The competition, launched in 2022 by the Academy of Cheese and Quicke’s, started with ten affineurs taking a young Quicke’s Clothbound Cheddar and maturing it over the course of 12 months.
Now in its third year, Affineur of the Year has expanded the number of cheese categories to include different Make Post-Make varieties of cheese, to allow more competitors the opportunity to highlight and showcase a full range of affinage techniques, specific to those categories.
This year, as well as a Hard cheese category (Quicke’s Cheddar), entrants are being sought to age a Crumbly (Cropwell Bishop Stilton), a Soft (Baron Bigod) and a Washed Rind cheese (Whitelake Solstice).
Competitors have a choice of four base cheeses to age.
Competitors then care for the cheese (s) at their facility for different times depending on the cheese category.
The cheese will be graded and documented.
Competitors present their cheese and documentation at the Affineur of The Year finals
Cheeses will be judged by a select committee of industry experts at the finals event
There will be winners for each category and an overall champion, who will be crowned ‘Affineur of the Year 2024’.
As with previous years, the Finals event will be held in London, where competitors, judges and industry spokespeople will come together to reveal, assess and taste the cheeses. Winners for each category will be chosen and the overall Champion will be crowned Affineur of the Year 2024.
Guests are also invited to vote for their winner of the People’s Choice Award.
The most important element of the judging, with the highest points rating, including:
Flavours out of /10 - Including length and differential nose to rind
Aroma out of /5
Body/texture, out of /5
Appearance/rind out of /5
Detailed grading sheets / records are crucial to understanding how the result has been achieved.
Entrants will receive a score between 0 to 5 for their grading sheets and records.
The most critical part of maturing a whole cheddar, this is where competitors’ affinage skills will be put to the test. Judges will be looking out for the correct level of blueing together with damage or cheese mite.
Entrants will receive a score between 0 to 5 for condition and structural integrity
Competitors have the opportunity to showcase creativity and experiment with new ideas by introducing innovative additions to the original cheese.
Entrants will receive a score between 0 to 10 for their ideas and innovations.
An award is only worth something if the people giving it out know their stuff. We’ve gathered a bunch of cheese industry experts from a variety of different backgrounds to act as our judges. Let’s meet them.
Thanks
Quickes’s cheddar to be sent to entrants
Cropwell Bishop Stilton to be sent to entrants
Fen Farm Dairy Baron Bigod to be sent to entrants
White Lake Solstice to be sent to entrants
Judging and Finals Day
Join us for the finals of Affineur of the Year 2024. Discover more about the art of maturation, listen to live interviews with the affineurs, be amongst the first to taste all of the cheeses, take part in the People’s Choice award and hear who will be crowned Affineur of the Year 2024. Don’t miss your chance to be a part of this unique exciting cheese competition, to meet many talented cheese experts and taste their cheeses.
Quickes’s cheddar to be sent to entrants
Cropwell Bishop Stilton to be sent to entrants
Fen Farm Dairy Baron Bigod to be sent to entrants
White Lake Solstice to be sent to entrants
Judging and Finals Day
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