A CHEESEMONGER has been crowned Affineur of the Year.
The Courtyard Dairy in Settle earned the title at the fifth annual competition, which celebrates the craft of cheese maturation and is organised by the Academy of Cheese.
The award was given for their aged Quicke’s Cheddar, which arrived from Devon just one week old and was matured in Settle for 10 months.
Simon Ferro, head cheesemonger at The Courtyard Dairy, said: “It’s been incredible to be named Affineur of the Year at this amazing event.
“It’s humbling, we feel super privileged.
“This cheddar has taken so much time and effort from James and I to mature for just 10 months.”
The team set out to create a “cheddar-alpine hybrid with a balance of French finesse and British backbone”.
They regularly washed the cheese in a brine and bacteria solution known as ‘morge’ over the early months.
Judges noted the cheese’s brothy, tangy, and slightly sharp cheddar qualities, alongside meaty, herbaceous, and umami notes typical of traditional French and Swiss styles.
Mr Ferro said: “It’s had its ups, it’s had its downs, as affinage does, so you have to work hard to rectify it.
“We did not come here expecting all this.
“We were like, let’s not go in with any expectations, and look what’s happened.
“Amazing.”
The Courtyard Dairy won three out of five categories, including awards for their clothbound 8kg Cropwell Bishop Stilton in the Blue category and their annatto-painted 250g Baron Bigod in the Soft category.
Tracey Colley, founding director of the Academy of Cheese, said: “The standard of entries this year was exceptional and reflects the growing appreciation of affinage as both a craft and a catalyst for innovation within the British cheese industry.”
Other winners included No2 Pound Street in Buckinghamshire, with head cheesemonger Justin Humphris securing titles in the Washed Rind and Crumbly categories.
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South West Cheese in Barnstaple won the People’s Choice award for their Cheddar washed in Westcountry Mead and smoked hay.
Burt’s Cheese in Cheshire received the Rising Star Award for their Stilton entry smoked over apple and maple wood.
