Cheese Maturation, Affinage & Grading

 Maturing, affinage, and grading are crucial aspects that contribute to the diversity and quality of cheeses across the globe. 
We’ve gathered all the information in this 101 guide to download and use offline.


This 101 guide for Cheese Maturation, Affinage & Grading contains:

  • How Cheese Ripens

  • Cheese Affineur Skills & Techniques

  • How to Mature a Cheddar

  • Affineur of the Year Competition


Frequently Asked Questions

Who wrote this information?

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 industry-accredited role of Master of Cheese.

Where can I learn more about cheese maturation, affinage & grading?

Cheese Maturation, Affinage & Grading, is part of the content in our certifications. So, if you’re looking for a place to start studying, we recommend our Level One Associate Cheese accreditation course.

Otherwise, check out this learning resource, where we have collected our regulations and good practice resources in one place.

Can I join the Academy of Cheese?

Yes, the Academy of Cheese is open to everyone! If you aspire to become more knowledgeable and develop a great understanding of all aspects of cheese, then welcome aboard. Register for free.