Affineur of the Year

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.

What is Affineur of the Year?

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 fifth 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.

As well as a Hard cheese category (Quicke’s Cheddar), entrants are being sought to age a Blue (Cropwell Bishop Stilton made with animal rennet), a Soft (Fen Farm Dairy Baron Bigod), a Washed Rind cheese (Whitelake Cheese Rachel) and a Crumbly (Trethowan Brothers’ Gorwydd Caerphilly).

This year, the Finals event will be held at the stunning Christ Church Spitalfields, 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 2026.

Guests are also invited to vote for their winner of the People’s Choice Award.

New for 2026: The Rising Star Award recognizes emerging talent in the art of affinage. The overall winner will receive a full scholarship to the Mons Formation five-day Cheese Retail and Affinage course in Saint-Haon-le-Châtel, France.

What It Takes to Become “Affineur of the Year”

This year, as well as a Hard cheese category (Quicke’s Cheddar), entrants are being sought to age a Crumbly (Trethowan Brothers' Gorwydd Caerphilly), a Blue (Cropwell Bishop Stilton), a Soft (Baron Bigod) and a Washed Rind (Whitelake Cheese Rachel).

Competitors choose their cheese(s)

Competitors have a choice of five base cheeses to age.

Submission of Statements of Intent

Competitors must submit a “Statement of Intent” to the organisers, outlining their affinage objectives and the techniques they plan to use.

Competitors care for the cheese(s)

Competitors then care for the cheese (s) at their facility for different times depending on the cheese category. During maturation, cheeses are graded and affinage methods and parameters are documented for submission at the final event.

Competitors present (cut open) their competition cheeses

Competitors present their cheese and documentation at the Affineur of The Year finals.

Judging

Cheeses will be judged by a select committee of industry experts at the finals event.

People's Choice

Guests to the event are invited to taste all the cheeses and vote for their favourite.

Winners announced

Winners for each category are announced and an overall champion will be crowned ‘Affineur of the Year 2026’.

Which Cheeses are involved?

Entrants are invited to age a selection of Hard, Blue, Soft, Washed Rind, and Crumbly cheeses, showcasing the diversity of cheesemaking and the art of maturation.

8kg Quickes Clothbound Cheddar

Pasteurised Cow's - Animal Rennet

4kg Trethowan Brothers' Gorwydd Caerphilly

Pasteurised Cow's - Animal Rennet

8kg Cropwell Bishop Blue Stilton

Pasteurised Cow's - Animal Rennet

250g Fen Farm Dairy Baron Bigod

Pasteurised Cow's - Animal Rennet

2kg White Lake Cheese Rachel

Thermised Goat's - Vegetarian Rennet

Meet the competitors

Chester Cheese Shop

Specialist selling a wide range of British and International cheeses and accompaniments from their store in Chester as well as online.

The Crafty Cheeseman

Cheese-obsessed team with loads of character, wholesaling exceptional British cheese.

The Courtyard Dairy

Cheesemonger and affineur located on the edge of the Yorkshire Dales, created with the ethos to sell only the best farmhouse cheeses from Britain.

Trethowan Brothers

Award-winning cheeses made in North Somerset

Chiswick Cheese Market

The UK's only specialist cheese market: a unique destination for cheese lovers, celebrating the finest artisan cheeses from across the UK and beyond.

Neal’s Yard Dairy

Cheesemonger and affineur, championing British and Irish cheeses since 1979

Cheese Etc.

Award-winning traditional cheese shop, less than an hour from London, offering Academy of Cheese Level One and Two Certification courses

Harvey & Brockless

Producer and distributor of speciality foods, working with artisan food producers across the globe.

The Fine Cheese Co.

Academy of Cheese Training Partner, The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses, based in Bath.

No2 Pound Street

Owned by Academy Training Partner James Grant AKA The Bucks Cheese Guy, award-winning cheesemonger, affineur & founder of The Real Cheese Project.

Meet the Judges

We’re still finalising the line-up of cheese industry experts. Check back here for updates.

Judging criteria for Affineur of the Year

The judging process is built around two key elements: the sensory assessment of the final cheese and the affineur’s documentation of their decision-making. By evaluating both the outcomes and the process, we honour the affineur’s ability not just to mature cheese well, but to do so with purpose, consistency, and understanding.

Let’s take a closer look at how entries will be judged.

Sensory characteristics

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

Grading sheets / records

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.

Thanks to our sponsors

The Academy of Cheese is grateful to our valued sponsors of the Affineur of the Year category awards. We are still finalising our Sponsors, please check back for updates.

Curd & Cure

Independently owned, speciality cheese & fine food wholesaler in the South East of England, with a passion for British cheese & local products.

Chiswick Cheese Market

The UK's only specialist cheese market: a unique destination for cheese lovers, celebrating the finest artisan cheeses from across the UK and beyond.

Harvey & Brockless

Producer and distributor of speciality foods, working with artisan food producers across the globe.

La Fromagerie

Academy of Cheese Training Partner, La Fromagerie has 3 award-winning shops in London and a successful wholesale business supplying fine dining restaurants.

Affineur of the Year 2025 Winners

Thanks and congratulations to all involved another great year.

Affineur of the Year 2025

Rennet & Rind

With their Quicke’s Cheddar

Rennet & Rind in Cambridgeshire, led by the ever-passionate Perry James Wakeman, took home the overall title of Affineur of the Year 2025. It’s Perry’s third win in four years, and it was no surprise to see him once again demonstrating his innovative flair. His winning cheddar, Dillon, started life as a clothbound Cheddar from Quicke’s in Devon and was matured with bold, yet thoughtful techniques.

Hard

Rennet & Rind

With their Quicke’s Cheddar

Blue

White Lake Cheese Co.

With their Cropwell Bishop Blue Shropshire

Crumbly

The Fine Cheese Co.

With The Trethowan Brothers’ Gorwydd Caerphilly

Soft

The Fine Cheese Co.

With their Fen Farm Dairy’s Baron Bigod

Washed Rind

The Fine Cheese Co.

With White Lake Cheese’s Solstice

People’s Choice

The Fine Cheese Co.

with their Quicke’s Cheddar

What happens, when?

Here is a timeline of key dates, from the initial delivery of cheeses to entrants, through to the grand Judging and Finals Day in June 2026. Mark your calendars and follow the journey as this year’s contenders work their affinage magic.

18 August, 2025

Quicke’s Cheddar Delivery

Marking the start of the 2026 edition, a whole 8kg truckle of clothbound Cheddar from Devon is sent to each participant to start their affinage journey.