Master of Cheese - Academy Of Cheese (2024)

For me, a Master of Cheese will demonstrate a true passion for the craft, as well as possess a deep understanding of provenance and the process of transforming milk into one of life’s great food experiences. They will also take great pride in passing on their knowledge to others.

RAYMOND BLANC – MICHELIN STAR CHEF

The Master of Cheese is the aspirational peak of people in cheese: knowledgeable and experienced across the world of cheese and the world’s cheese; generous in developing those around them; providing a lasting, acknowledged and widespread contribution to cheese.

MARY QUICKE – QUICKE’S CHEESE

To my view, practice and experience are key elements to becoming a Cheese master. Cheese is an ecosystem of life which can only be understood through practice and observation.

Cheese is also at the midway between the farmer and the chef that is why it’s important to dominate the technique of cheese making but also the knowledge of its uses and application.

The desire to share one’s passion is also very important and the reason why cheeses have been and recognised for thousands of years around the world.

NOEMIE RICHARD – PRODUCT DEVELOPMENT AND CHEESE EDUCATION GROUP MANAGER, SAVENCIA

A woman or a man being recognised by other fellow experts for his/her knowledge and experience. Main values and competencies should be the respect for the planet, caring about others and listening carefully but also sharing one’s knowledge.

ROLAND BARTHÉLEMY – PRESIDENT OF THE GUILDE INTERNATIONALE DES FROMAGERS

It’s an aspiration. It’s the ultimate demonstration that you have grappled with the very essence of cheese and it’s industry.

SAM DAY – FARNDON FIELDS FARM SHOP

Technical support, development, creation and human transmission

ROLAND BARTHÉLEMY – PRESIDENT OF THE GUILDE INTERNATIONALE DES FROMAGERS

There is a thirst for knowledge within our industry and this development programme really delivers a holistic approach to growing this knowledge. I hope that it will also reinforce the concept that the cheese industry can be a legitimate and serious career choice rather than something people just fall into.

HERO HIRSH – BRANCH MANAGER PAXTON & WHITFIELD

It would be extremely valuable. My hope is that these are the individuals who help further the interests of the industry whilst forging ahead through development and education. They are the guardians and the champions of the British Cheese Industry.

SAM WILKIN – HEAD CHEESEMONGER AT THE CHEESE BAR

The more Cheese Masters there are, the best it will be to promote “Cheese” throughout the world.We are at a time where new consumer types are appearing looking for more information about the food they are having. We need to reinforce the education giving to these “Masters” the right tools to teach around the Cheese (from process to nutrition). All the industry will benefit from it.

VINCENT LALOYAUX – DIRECTOR OF THE CHEESE MONGER INSTITUE IN FRANCE

Such an accolade not only awards those that have achieved greatness but also encourages others to aspire to it. To know that there is a standard like ‘Master of Cheese’ gives you a goal to push for in mastering your craft.

SAM DAY – FARNDON FIELDS FARM SHOP

I believe that the skills of a Maître Fromager are not too different from a Maître Chef. Both strongly believe in the critical importance of provenance first and foremost. In this case, the choice of the milk, the breed of the animal, its seasonal diets, and intricate knowledge of every step of the supply chain in order to create the best possible cheese. Then they must have a deep knowledge of the art of ageing/ ‘affinage’, which will create the magic… allowing the cheese to develop the most incredible textures and flavours over time.

RAYMOND BLANC – MICHELIN STAR CHEF

A Master of Cheese must have a huge knowledge on the organoleptic aspect of dairy products. By dominating this, an expert is able to understand the cheese from the production to the possible uses of it.

ROLAND BARTHÉLEMY – PRESIDENT OF THE GUILDE INTERNATIONALE DES FROMAGERS

Everything! Whilst the level 1-3 are all about developing knowledge over all areas of the industry, I would hope that a Master of Cheese would have the opportunity to expand in specific areas; perhaps bringing original research to the table in order to help our understanding of the subject and actively advance the industry.

HERO HIRSH – BRANCH MANAGER PAXTON & WHITFIELD

The science and craft of cheesemaking of course but also how to communicate that with passion and deep knowledge and appreciation. The Master of Cheese should be the go-to expert for anything regarding cheese, the cheese industry, cheese history and should have the tools and know-how to help shape the direction of the industry.

SAM WILKIN – HEAD CHEESEMONGER AT THE CHEESE BAR

Knowing everything does not seem possible as the Cheese world is constantly moving and consumers are more and more demanding. It is though important to keep informed of any news, techniques of cheese making and presentation. Merchandising and display are a key area that a cheese master should constantly investigate.

VINCENT LALOYAUX – DIRECTOR OF THE CHEESE MONGER INSTITUTE IN FRANCE

There should be no part of cheese and its industry that you aren’t an expert on. Cheesemaking is an art and a master should have an instinct for the process like no other. But, it’s also a science and so that instinct should be backed up by a deep understanding of the bio-chemistry of cheese.

The industry is constantly changing and a master should always have their finger on the pulse. To know when a cheese will be at its best. Whether a maker has changed their process and to know what effect that will have before it’s even happened. Developments in the logistics of cheese and the trends in sales. A master of cheese should be able to tell you what the best cheese in the world will be at any given time for the next year, just by looking at the weather predictions.

SAM DAY – FARNDON FIELDS FARM SHOP

“I come from a family that has been making Epoisses for many generations. The science and observation behind Cheese making is what has made the Epoisses Berthaut a success throughout time.

A cheese master should be an expert in the cheese making technologies to then understand how to conduct the “affinage”.

The work done by the Cheese Maker is aiming to create the best product out of the farmer raw material and the cheese monger has to respect and protect this work until the consumer.

A great Cheese Master should be working in gathering Milk producers, Cheese makers and Cheesemongers and work towards the education of the Cheese throughout the world. This would be a great opportunity to make every actor of the channel closer to each other and to develop the consumer knowledge around Cheese.”

JEAN BERTHAUT – EPOISSES BERTHAUT CREAMERY

Get involved! Help us to deliver the gold standard.

We are well on the way to completing the Master of Cheese certification programme but there is still a lot to do and we need your help! Here are three ways that you could help us to deliver the gold standard for the industry.