The final months of 2017 are passing with a flurry of activity. As retailers gear up for the festive push, we are seeing increasing numbers of Academy of Cheese graduates achieving Level 1. The growing throng of Associates is able to share their new-found skills behind the cheese counter and amongst friends – delivering exactly what the founding committee set out to achieve… KNOWLEDGE, PROFESSIONALISM & PRIDE IN CHEESE
World Cheese Awards turn 30
On the 17th November, the 30th World Cheese Awards takes place at Taste of London at Tobacco Dock.
The Academy of Cheese is sponsoring the Best British Cheese Award. This will be a valuable opportunity to raise the Academy’s profile whilst supporting the talents of our homegrown cheesemakers.
Look out for our information point at WCA 30th birthday party on Friday 17 November 18.00-20.30. We hope to see you there.
How to eat cheese
During Taste of London, we’ll also be hosting a series ‘How to Eat Cheese’ taster sessions to promote the Academy’s Level 1 Accreditation throughout the weekend of the festival.
Rallying to support real cheese
Ahead of the publication of Bronwen and Frances Percival’s new book Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese, The Guardian ran a feature on how we must work together to support, educate and protect cheese diversity in the UK.
Thanks to our Patrons’ generous support, Academy of Cheese aims to play an instrumental role in promoting the real cheese revival.
Our four training providers have started to release the dates of their 2018 courses. The Guild of Fine Food, Paxton & Whitfield, Flavour Tastings and the School of Artisan Food will be running 10 courses over the next 3 months.
We are in ongoing discussions with additional training partners that we hope to be able to announce soon.
Have your voice heard
We want to ensure that the Academy of Cheese provides a platform to disseminate all the latest developments in the industry. Please share your news with us to pass on to our membership and patrons.
We want to ensure greater respect and recognition for the valuable contribution that cheese makes to our lives – culturally, socially and economically. The involvement of industry from makers to mongers is essential to the Academy’s success. Help us to achieve our goal.