Affineur of the Year Education Day
Taking place the day before Affineur of the Year 2026, the Education Day, sponsored by Mons Formation, sets the stage and brings together leading international experts for a full day of learning dedicated to the craft, science, and creativity of cheese affinage, in advance of the competition.
Secure your place at all four masterclasses (£20 plus VAT each) and pay for just three.
Additional information
| Date: | 15th June 2026 |
|---|---|
| Time: | 10.00am – 4.30pm |
| Location | London, UK |
£60.00 + VAT
Sold Out
With a fantastic line-up of speakers, we have four expert-led masterclasses each exploring a different dimension of maturation – from the microbiology of bloomy rinds and traditional PDO practices to modern cave innovation and professional aging environments – offering a unique opportunity to deepen technical knowledge, learn from world-class affineurs, and connect with peers before the competition spotlight turns to excellence in practice.
The Full Affinage Experience Bundle
Save with the Educational Day Bundle: 4 sessions for the price of 3
Immerse yourself in the complete affinage learning experience. Attend all four masterclasses and gain a comprehensive understanding of traditional practice, technical aging science, innovation strategy, and advanced ripening knowledge.
Bundle Includes*:
- Entry to all four masterclasses
- Access to tastings and educational materials
- Full-day professional learning experience
- Networking with industry experts and peers
- Discount on our advanced Maturing, Affinage & Grading course
*the price does not include lunch, but there are plenty of dining options in the area.
Itinerary
10:00–11:00 — Masterclass 1: Ripening a Bloomy Rind: The Affineur, the Maker and the Microbe, with Katy Fenwick
11:00–11:30 — Break & Networking
11:30–12:30 — Masterclass 2: The Art of French PDO Maturation with Noémie Richard‑Stein
12:30–13:30 — Lunch Break
13:30–15:00 — Masterclass 3: The Aging Experience: Molds, Environments, and the Affineur’s Craft, with Laurent Mons and Emma & Young
15:00–15:30 — Break & Networking
15:30–16:30 — Masterclass 4: Ageing with Intent: A Rind-First Approach to Innovation, with Josh Windsor
The Masterclasses
Four Masterclasses. Four Perspectives on Affinage.
Book individually at £20 + VAT per session, or save with the full bundle above.
10am – 11am: Ripening a Bloomy Rind: The Affineur, the Maker and the Microbe
An advanced exploration of bloomy rind cheese affinage.
Speaker: Katy Fenwick, Technical Director, Academy of Cheese, Specialist in dairy science, cheesemaking & affinage
Session Themes
- How bloomy rind cheeses ripen: microbial roles and chemistry
- Common defects — slip-rind, browning, chalky core — causes and remedies
- What the affineur can and cannot control vs. the maker’s responsibility
- Communicating ripeness and defects to customers with confidence
11.30pm – 12.30pm: The Art of French PDO Maturation with L’ecole du Fromage
An immersive tasting and deep-dive into three of France’s most iconic PDO cheeses.
Speaker: Noémie Richard-Stein, Cheese Education Group Director, Savencia
Session Themes
- Guided tasting of three benchmark PDO cheeses
- How terroir influences milk, microbes, and maturation
- The role of native cave environments in Roquefort aging
- Washed-rind development and aroma formation in Époisses
- Texture evolution and aging stages of Crottin
- The intersection of tradition, regulation, and sensory identity
1.30pm – 3.00pm: The Aging Experience: Molds, Environments, and the Affineur’s Craft, with Mons Formation
An in-depth technical exploration of professional affinage practice, combining scientific understanding with practical cellar management and sensory goals.
Speaker: Laurent Mons, Co-founder & Director, Mons Formation and Emma Young, educator, consultant and author.
Session Themes
- Life cycle of molds and the key parameters that govern their development
- Designing and managing aging environments for optimal results
- Organising the daily work of an affinage team
- Sensory objectives — with guided tasting of Mons cheeses
3.30pm – 4.30pm: Ageing with Intent: A Rind-First Approach to Innovation, with Murray’s Cheese
Move beyond tradition and discover how affinage can become a creative framework for cheese innovation.
Speaker: Josh Windsor, Senior Caves Manager, Murray’s Cheese, New York
Session Themes
- Using environmental conditions to influence flavour and texture
- Manipulating moisture and microbial development with purpose
- Washes, coatings, and complementary ingredient integration
- Integrating flavour additions and complementary ingredients
- Using narrative and production choices to define cheese character
Getting to the venue
French Protestant Church of London
8-9 Soho Square
London W1D 3QD
Link to Google Maps
The French Protestant Church of London is centrally located just a few minutes walk from Tottenham Court Road Underground Station, which is conveniently served by the Central, Northern and Elizabeth Lines. Alternatively, it is approximately 10 minutes walk from Oxford Circus Underground (Victoria Line) and served by the buses of Oxford Street, Charing Cross Road and Tottenham Court Road.
Cancellation Policy
All bookings are non-refundable. Tickets are transferable. Prices shown exclude VAT. Speakers and timings are subject to alteration. The Academy of Cheese reserves the right to amend the programme in exceptional circumstances. Tickets to Affineur of the Year 2026 on 16th June are available to purchase separately, here.