Aging with Intent: A Rind-First Approach to Innovation with Murray’s Cheese
Join us for an immersive day of learning on the art and science of affinage, held the day before Affineur of the Year 2026. This is the last of our expert-led masterclasses, hosted by Josh Windsor of Murray’s Cheese in New York City.
Additional information
| Date: | 15th June 2026 |
|---|---|
| Time: | 3.30pm – 4.30pm |
| Location | London, UK |
£20.00 + VAT
In stock
An Affineur of the Year 2026 Education Day Masterclass
This is the last of our masterclasses taking place across the day. Choose individual masterclasses or unlock the full experience with the discounted bundle. Details of all the masterclasses can be found back on our Events page.
Aging with Intent: A Rind-First Approach to Innovation
Presented by Josh Windsor, Associate Director of Caves at Murray’s Cheese in New York City
Learn to see affinage not as a finishing step – but as a powerful creative tool for developing distinctive cheeses that resonate with modern consumers.
What happens when you treat affinage not as a finishing step but as a creative framework for inventing entirely new cheeses? Drawing on nearly a decade of experimentation in Murray’s legendary cave system in Long Island City – home to award-winning cheeses including the 2022 World Cheese Awards’ Best American Cheese – Josh Windsor shows how flavour additions, alternative rind treatments, and intentional narrative choices can shape a cheese’s identity from the very start of its cave life.
Session Themes
- Using environmental conditions as a creative tool to influence flavour and texture
- Manipulating moisture and microbial development with purpose
- Washes, coatings, and complementary ingredient integration
- Integrate flavour additions and complementary ingredients
- Use narrative and production choices to define cheese character
4 for the price of 3: Save with the Full Educational Day Bundle
Secure your place at all four masterclasses for the price of just three. The complete day takes you from the microbiology of bloomy rinds to the caves of France, New York, and beyond: an unmatched education in the craft of affinage.
| Essential Details | |
|---|---|
| Date: | Monday 15th June 2026 |
| Time: | 3.30pm – 4.30pm |
| Location: | French Protestant Church of London 8-9 Soho Square London W1D 3QD Link to Google Maps |
| Price: | £20 plus VAT |
Getting to the venue
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.
Your Hosts
Josh Windsor
Josh Windsor is Associate Director of Caves at Murray’s Cheese in New York City, where he develops and ages the Cave Aged line of specialty cheeses — including Stockinghall, winner of the 2019 ACS Best in Show and 2025 World Cheese Awards Best American Cheese and Best Cheddar. An ACS Certified Cheese Professional and Certified Cheese Sensory Evaluator, he teaches cheese appreciation and history at Murray’s Boot Camp and has taught sensory evaluation at Cornell University since 2020.
Cancellation Policy
All bookings are non-refundable. Tickets are transferable. Prices shown exclude VAT. Speakers 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.
