Nick Bayne is an internationally recognised cheesemonger, won the bronze medal at the 2023 Concours Mondial du Meilleur Fromager, and was champion of the Cheesemonger Invitational in Summer 2015.

Nick's work in speciality foods stretches back to 2008, with a focus on cheese since 2013. He began working for The Fine Cheese Co. after moving to the United Kingdom in early 2018, and now leads the cheesemongering teams and cheese curation at their iconic Bath and new Cotswold Way shops. His work also involves Academy of Cheese training, teaching wholesale customers, and helping to select and source the artisan cheeses imported from Europe by The Fine Cheese Co.

Nick's cheese judging has taken him around the world, including the World Cheese Awards, Mondial du Fromage, Artisan Cheese Awards, British & Irish Cheese Awards, Cheese From Spain Awards, Irish Cheese Awards, International Cheese & Dairy Awards, Concours Mondial du Meilleur Fromager, Young Cheesemonger of the Year, and The Cheesemonger Invitational.

Previous employment has included positions in New York with Bedford Cheese Shop, Dean & Deluca, Mekelburg’s, Foster Sundry, and as the USA External Educator for Le Gruyère AOP. He was also a primary contributor for both Cheeserank.com and Taste of France, and maintains a popular cheese-focused Instagram account as @thecheesemason.

A keen contributor, Nick has been featured in Cheese Connoisseur, Fine Food Digest, Culture: the Word on Cheese Magazine, Dairy Reporter, Taste of France, The Wall Street Journal, Harper's Bazaar, episodes of Cutting the Curd, and briefly appears in the documentary The Big Cheese.

A member of the Guilde Internationale des Fromagers, Nick has a passion for late-stage affinage, and proudly helped The Fine Cheese Co. win Best Washed Rind and People’s Choice at the 2024 Affineur of the Year, and Best Washed Rind, Best Territorial, Best Soft Cheese, and People's Choice at the 2025 Affineur of the Year

Famously, he has too many cheese tattoos.