After the Win, Taste the Evolution: Affineur of the Year webinar with Claire Burt & Perry Wakeman
Go behind the scenes with award-winning cheesemaker Claire Burt and three-time Affineur of the Year winner Perry Wakeman as they reveal how competition success sparked the creation of brand-new cheeses. Includes a live guided tasting of Burt’s Blue and the newly developed Bidlea Blue.
Additional information
| Date | 28th April 2026 |
|---|---|
| Time | 7pm – 8pm BST |
| Location | Online |
| Price | FREE |
Meet Affineur of the Year award-winners, hear about their new cheeses and taste along
Join us for a free pre-event webinar ahead of Affineur of the Year 2026
Step inside and be inspired by the world of award-winning cheese with two of the most exciting names in the industry. This special session brings together a cheesemaker and a cheesemonger – each with a unique perspective on innovation, affinage, and what happens after winning big.
The Cheesemaker: Claire Burt (Burt’s Cheese)
Winner of the Blue Cheese category in 2024, Claire will share how her success inspired the creation of an entirely new cheese: Bidlea Blue. Hear the story behind evolving a winning style into something fresh, distinctive, and commercially viable.
The Cheesemonger: Perry Wakeman (3x Affineur of the Year Winner)
A celebrated cheesemonger and three-time winner, Perry will reveal how his affinage expertise led to the development of Dillon, a new cheese inspired by the techniques he used on his 2025-winning Quickes cheddar.
Guided Tasting with Optional Tasting Pack
Enhance your experience with a side-by-side tasting of:
- Burt’s Blue (Claire’s signature cheese)
- Bidlea Blue (her newest creation)
A guided comparison will highlight how subtle changes in technique, maturation, and vision shape the final cheese.
Available to purchase separately for £22.50 (includes P&P).*
Order by Wednesday 22nd April* to receive in time for the live tasting. Each pack includes approximately 200g of each cheese.
*available for delivery to UK mainland addresses only. Dillon is still maturing nicely in Perry’s cave and is due for release later this year.
Who Should Attend?
- Cheesemakers & affineurs
- Cheesemongers & retailers
- Specialty food professionals
- Cheese enthusiasts & connoisseurs
Why Attend?
- Taste and compare cheeses alongside the speakers
- Gain insider knowledge from award-winning experts
- Discover how competition success translates into new products
- Understand affinage from both maker and monger perspectives
Guest Line-Up
Your Host
Matthew Onuki Luke
Matthew brings nearly a decade of London cheesemongering experience to the role. He began at Paxton & Whitfield’s Jermyn Street shop before joining Buchanans Cheesemonger, where he honed his affinage skills and developed a passion for selecting and ageing young cheeses to his precise standards. His work gave him deep, sometimes delightfully niche, knowledge across cheese styles — supplying cheeseboards to Michelin-starred restaurants and collaborating closely with UK cheesemakers, including making cheese at several dairies.
A cheese-awards judge and active voice in the artisan community, Matthew relocated to Plymouth in 2025 and now brings his expertise and enthusiasm to the South West.
Register Now
Cancellation Policy
We reserve the right to cancel an event should circumstances beyond our control make this unavailable or if minimum numbers are not met. In the unlikely event of this happening, delegates will be offered a place on the re-scheduled date. All speakers and cheeses are subject to change, depending on availability.
