Ripening a Bloomy Rind: The Affineur, the Maker, and the Microbe
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 first of four expert-led masterclasses, hosted by Katy Fenwick, Technical Director of the Academy of Cheese.
Additional information
| Date: | 15th June 2026 |
|---|---|
| Time: | 10am – 11am |
| Location | London, UK |
£20.00 + VAT
In stock
An Affineur of the Year 2026 Education Day Masterclass
This is the first of four 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.
Ripening a Bloomy Rind – What’s in the hands of the affineur, and what’s down to the maker?
Presented by Katy Fenwick, Technical Director, Academy of Cheese
An exploration of bloomy rind cheeses integrating the Academy’s advanced Maturing and Cheesemaking core modules.
Discover the microbiology and chemistry behind how a bloomy rind ripens, and then get into the hard questions: which defects can truly be fixed by an affineur, which lie with the make, and how do you communicate with customers when a cheese is delicious but doesn’t match expected texture or appearance?
Session Themes
- How bloomy rind cheeses ripen
- Microbial activity and core chemistry
- Identifying and understanding common defects:
- Slip rind
- Browning
- Chalky Core
- Which issues can be resolved by the affineur
- What must be addressed at cheesemaking stage
- Practical steps to improve maturation outcomes
- Communicating quality and expectations with customers
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: | 10am – 11am |
| 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 Host
Katy Fenwick | Technical Director, Academy of Cheese
Katy is a specialist in cheese education, focusing on dairy science, technology, cheesemaking, and affinage. She is currently a Technical Director at the Academy of Cheese, a role she has held since May 2022. With a strong background in training and project management, Katy has honed her expertise over the years, contributing significantly to the field of cheese education. She is bilingual, fluent in both English and French at a professional working level.
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.
