Patrick McGuigan is one of Britain’s leading cheese writers and communicators. He writes about cheese for titles including The Telegraph, The Financial Times and Delicious, and contributes to BBC Radio 4’s The Food Programme. His first book, The Philosophy of Cheese, published by The British Library, was published in October 2020.
His 15-year career in cheese has has seen him visit and learn from cheesemakers, affineurs and cheesemongers everywhere from the Swiss Alps to the pastures of Vermont, and throughout the UK.
He is also a senior judge at the World Cheese Awards, a member of the Guilde des Fromagers and the co-founder of the British Cheese Weekender and London Cheese Project festivals.
Patrick has been involved with the Academy of Cheese from its early days, developing the Academy’s cheese library (he is known as the Cheese Librarian!) and teaching both the Level 1 and Level 2 courses. He delivers both courses in person at the School of Fine Food in London.
He also runs the Online Cheese School, teaching the Level 1 and Level 2 courses via lively, interactive webinars to people all over the world. Drawing on his previous career as a qualified TEFL teacher, Patrick’s online courses are carefully structured to convey expert cheese knowledge, while also being relaxed, fun and delicious.