From Cheese Obsessive to Cheese Expert

Alicia Wright on How Academy of Cheese Has Shaped Her Hospitality Career

For hospitality professionals, specialist knowledge can be a powerful career asset. It can build confidence, enhance the guest experience and help you stand out from the competition.

For Alicia Wright, a career in hospitality and a lifelong love of cheese came together through her studies with the Academy of Cheese. From taking ownership of a restaurant cheese trolley to designing cheeseboards, judging at cheese awards and progressing through Level Three, Alicia has seen first-hand how structured cheese education can support a hospitality career.

We caught up with Alicia to find out more about her journey – and why she believes cheese knowledge can make a real difference in hospitality.

In hospitality, I feel it is a strong point to have this accreditation on my CV – it sets me apart from the competition.

Q: Where did your love of cheese begin?

Alicia: My background is in hospitality, but I would definitely describe myself as a cheese obsessive!

My mum doesn’t like cheese, so whenever I visited my dad, we would share a cheeseboard together. Then I moved to Sheffield, which really opened my eyes to all the possibilities, with all the wonderful cheese shops there. When I went to university, I realised I could eat cheese whenever I wanted!

Q: When did you first start thinking about cheese as part of your career?

Alicia: During my placement year at Fischers (Baslow Hall) in Derbyshire, I put my hand up to take ownership of the cheese trolley. It became my passion project.

I chose the 18–20 cheeses that were featured, wheeled the trolley to the table, talked the guests through the cheeses and portioned them accordingly. I also trained other members of staff.

That experience gave me a lot of food for thought. I realised I wanted to learn more about cheese.

The cheese trolley was my passion project – and it made me realise how much more I wanted to learn.

Q: How did you discover the Academy of Cheese?

Alicia: Lockdown hit and I wanted to keep up the routine of studying. My university course had given me good study habits, so I started looking for online cheese courses and accreditations. That’s when I found the Academy of Cheese Self-Study Level One course.

Q: What made you choose the Academy?

Alicia: I really wanted the accreditation it offered. At the time, none of my peers or colleagues around me had it, so it was something unique. In hospitality, I feel it is a strong point to have that accreditation on my CV. It sets me apart from the competition.

Q: Was self-study important to you?

Alicia: Yes. Even if it hadn’t been lockdown, I think I would have opted for the self-study course because of my long hours. It meant I could fit the studying around my other commitments.

That’s something I’ve really appreciated as I’ve progressed through the levels. With Level Three, I really like the modular aspect because it makes it much easier to work around my schedule.

I set myself a target of two hours a week, either on my day off, before work, at breaks at work or during my shifts.

Q: What did you enjoy most about the course?

Alicia: I loved the Cheese Library module and learning about all the different cheeses. It also gave me a reason to visit The Courtyard Dairy to get the cheeses! I loved Level One so much that I went straight into Level Two.

Q: How have your cheese studies helped you in your hospitality career?

Alicia: They’ve given me a lot more confidence explaining cheese to customers. I understand much more about what happens after the cheese is made, how cheese matures and how to explain the rinds. That knowledge makes it much easier to talk to customers about the cheeses they’re eating.

When working at The Bulls Head in Holymoorside, a fine-dining pub, I was able to combine my wine and cheese knowledge to serve cheeseboards. I worked with the chefs to design the cheeseboards and write the cheese menu. If service allowed, I loved going tableside and chatting with guests about the provenance and flavour profiles of the cheeses.

My studies have given me a lot more confidence explaining the cheese, understanding how it matures and explaining the rinds to customers.

Q: Does cheese knowledge complement other hospitality skills?

Alicia: Definitely. After cheese, I went on to study WSET Levels 1, 2 and 3, and I see a lot of similarities with the tasting modules. Having knowledge of both wine and cheese meant I could bring those two areas together in my work, particularly when creating and serving cheeseboards.

Q: Has your Academy study opened up opportunities outside your day-to-day role?

Alicia: Yes. When I was working at The Cheese Factor in Chesterfield, I was asked to judge at the ICDAs. That’s where I met one of my cheese idols, Emma Young, as well as Perry Wakeman, Tracey Colley and Charlie Turnbull. Standing alongside people like that, I initially felt like an imposter!

I’ve since been given the opportunity to judge again, and I know that my extra years of experience and my Level Three cheese studies have given me the confidence to stand tall amongst such giants.

Q: What about the wider skills you’ve developed?

Alicia: I helped write the HACCP plans for The Bulls Head, so was able to apply knowledge gained from the Regulation and Good Practice modules there as well. This will definitely help at my new role in Procurement at Bradburys.

Q: Would you recommend cheese education to other hospitality professionals?

Alicia: For chefs, absolutely. If you’re working in fine dining and aiming for a Michelin Star, having that extra level of knowledge and accreditation can only help you get closer to that goal. Restaurants are looking for knowledgeable staff who can help them achieve those standards. I think that alongside a pastry or butchery section, there should be a cheese section too.

For chefs, having that extra level of knowledge and accreditation can only help them get closer to that goal.

Q: What’s next for you?

Alicia: I am excited to get my teeth into my new role at Bradbury’s and I really like the idea of getting my Level Three Fellow accreditation alongside my WSET Level 3.

And I’d love to have the title of Master of Cheese one day!

Q: Finally, what’s in your fridge?

Alicia: Ossau Iraty, Appleby’s Coloured Cheshire, Brie de Meaux, Buffalo Mozzarella and Old Amsterdam, which is one of my favourites. And there’s always a big wedge of extra mature cheddar.

Luckily, my partner is a cheese lover too. In fact, my love of cheese helped seal the deal with him! As soon as his parents discovered my love for cheese, they invited me to their Friday cheese and wine nights and welcomed me wholeheartedly into their family.

From passion to professional expertise

Alicia’s journey shows that studying cheese can be much more than adding another certification to your CV. For hospitality professionals, it can provide a structured way to deepen product knowledge, build confidence with guests, complement existing wine and culinary skills, and create opportunities to take on new responsibilities.

For chefs … If you’re working in fine dining and aiming for a Michelin Star, having that extra level of knowledge and accreditation can only help you get closer to that goal.

And, as Alicia’s experience demonstrates, a passion for cheese can become a genuine professional specialism — one that continues to open doors as your career develops.