Also referred to as ripening or ageing, this area of cheesemaking is a combination of science and craftsmanship. To help you learn more about Maturation, Affinage & Grading, we’ve pulled together content about the subject into this 101 guide.
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This Cheese 101 guide contains:
How does Cheese Mature?
What is an Affineur?
Cheese Affineur skills and techniques
The Basics of Maturing Cheese
The Science of Maturing Cheese
AN ESSENTIAL RESOURCE
Frequently Asked Questions
The Academy of Cheese has been set-up to promote cheese knowledge and provide career development, both within the industry and amongst the wider public. It culminates in the highly qualified and industry accredited role of Master of Cheese.
Maturation, Affinage & Grading, is part of the content in our certifications. If you’re looking for a place to start we recommend our Level One Associate Cheese accreditation course.
Yes, the Academy of Cheese is open to everyone! If you aspire to become more knowledgeable and develop a great understanding about all aspects of cheese then welcome aboard.
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