Before we welcome the ICDA Awards to Staffordshire County Showground on the 25/26 June, we have the Affineur of the Year, hosted by the Academy of Cheese, who will also be at the EXPO running alongside the awards. Visitors will have the unique opportunity to learn the art of judging cheeses, gaining insight into the meticulous process of affinage and cheese maturation.

The UK’s cheesemaking scene is undergoing a quiet revolution, one that is transforming how British cheese is crafted, matured, and appreciated. At the heart of this transformation is the prestigious Affineur of the Year competition, now in its fourth year, set to take place on 3 June 2025 at St Mary’s in Marylebone, London.

Hosted by the Academy of Cheese, this annual event has rapidly become a cornerstone of the artisanal cheese industry, showcasing the exceptional skill and artistry behind affinage - the delicate and precise process of cheese maturation. Bringing together cheesemakers and cheesemongers from across the country, the competition provides a unique platform for industry professionals to push the boundaries of cheese refinement and elevate British cheese to new heights.

Why Affinage Matters

Affinage is far more than just aging cheese - it is an intricate science and an art form that requires careful control of temperature, humidity, and environmental factors to enhance flavour and texture. For cheesemakers, mastering affinage offers a strategic advantage, allowing them to refine and differentiate their products in an increasingly competitive market. By applying precise maturation techniques, producers can develop unique taste profiles, extend shelf life, and increase their cheeses’ appeal to both retailers and discerning consumers. This approach not only elevates the quality of British cheese but also enhances its positioning within the global artisan cheese sector. Traditionally associated with the renowned cheesemaking regions of France, affinage is now making its mark in the UK, with cheesemakers experimenting with innovative techniques to craft new and exciting flavours.

A Unique Opportunity for Cheesemakers and Cheesemongers

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 and pushing the boundaries of cheese innovation.

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 fourth year, Affineur of the Year has expanded the number of cheese categories to include different varieties of cheese, allowing 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 Blue (Cropwell Bishop Stilton), a Soft (Fen Farm Dairy Baron Bigod), a Washed Rind cheese (Whitelake Solstice), and a Crumbly (Trethowan Brothers’ Gorwydd Caerphilly).

How Affineur of the Year Works

Competitors have a choice of five cheeses to age and will receive young cheeses at the start of the competition. Each participant submits a Statement of Intent to the organisers, outlining their affinage objectives and the techniques they plan to use to mature their cheese.

Throughout the maturation period, competitors care for the cheeses at their facilities, applying their chosen affinage techniques according to the standard duration for each cheese type. Their methods and parameters are carefully documented and submitted for review at the final event.

At the end of the ageing process, the cheeses are judged by a select committee of industry experts at the Affineur of the Year Finals in London. Winners are selected for each category, with one overall champion crowned as Affineur of the Year 2025. Guests at the event will also have the chance to cast their vote for the People’s Choice Award, recognising the crowd’s favourite cheese of the competition.

A Platform for Innovation

Past competitions have demonstrated just how impactful affinage can be in shaping the future of British cheese. Claire Burt of Burt’s Cheese was one of 11 competitors last year and used the experience to develop Bidlea Blue, an inventive Cheshire-style cheese that combines traditional methods with affinage techniques such as piercing and cider-washed vine leaf wrapping. Since its launch, Bidlea Blue has gained recognition from cheesemongers and distributors nationwide.

Another exciting example is Quicke’s x Brindisa Cheddar, a unique collaboration between Devon-based Quicke’s Cheese and Spanish food specialists Brindisa. This cheddar, matured with Spanish affinage techniques - including a paprika rub - delivers a distinct smoky flavour that marries British and Spanish cheesemaking traditions.

Even well-established names in cheese maturation are finding inspiration from the competition. Neal’s Yard Dairy, renowned for its commitment to affinage, took last year’s event as a catalyst for an internal competition. Teams across various departments refined Joe Schneider’s Stichelton cheese, experimenting with techniques like vine leaf wrapping soaked in Marsala. This initiative has further deepened the appreciation for affinage across the company and sparked fresh creativity in cheese maturation.

A Must-Attend Event for Cheese Enthusiasts

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 2025.

Guests are also invited to vote for their winner of the People’s Choice Award, offering attendees the opportunity to have their say in celebrating the most impressive cheeses of the year.

This year’s competition introduces expanded categories and new judging criteria, further advancing the craft of affinage. The event will bring together a vibrant community of cheesemakers, mongers, and industry experts, all eager to celebrate and advance the craft of affinage. Attendees will have the chance to witness first-hand the results of meticulous cheese maturation, taste boundary-pushing creations, and engage with some of the most passionate figures in the industry.

Whether you are a cheesemaker looking to refine your craft, a monger eager to explore new flavours, or simply a cheese lover with an appreciation for excellence, the Affineur of the Year 2025 is an event not to be missed.

For more details on the competition and how to attend, visit academyofcheese.org/affineur-of-the-year.