Fourme de Montbrison

NEWS


M.Fromage

Sue Sturman writes for Le Courrier du Fromager

Academie Director Sue Sturman has started a monthly series on cheese around the world in the Fédération des Fromagers de France newsletter, Le Courrier du Fromager. See her first article here.


M.Fromage

A blogger's experience

Alumnus Jonathan Deitch shares his experience of Essential Foundations for Cheese Professionals and Affinage: The Art and Science of Maturing Cheese in his blog M.Fromage (posts September 6-30, 2016) http://www.mfromage.fr/en/blog/


CCP 2016

Congratulations!

The Academie is delighted to congratulate alumni Jenny Eastwood (Smallgoods, La Jolla, California) and Barbara Jenness (Wheyward Girl, Nevada City, California) on passing the ACS exam. They are now Certified Cheese Professionals!


CCP 2015

September 2017 Excursion to Bra, Italy!

Students enrolling in the suite of courses Essential Foundations + Affinage will have an excursion to the Slow Food Cheese festival included in their program! This opportunity only occurs every two years. We will depart in the Academie luxury van from St Haon on Friday evening, and depart Bra Sunday afternoon. Transportation, breakfast, dinners, and hotel (single occupancy) included. This is an exceptional opportunity, not to be missed! Click here to enroll.
Total tuition: €5600.


CCP 2015

Congratulations!

The Academie is delighted to congratulate Alumni Bill Feldman, Tara Sabatini, Lindsey Schecter and Deb Webster on passing the 2015 ACS Exam. They are now ACS Certified Cheese Professionals!


ACS logo

Sue Sturman elected to American Cheese Society Board of Directors

We are very proud to announce that Sue Sturman, Partner at Academie Opus Caseus, has been elected to the American Cheese Society Board of Directors. The election results were announced at the American Cheese Society's 2015 Annual Conference, held in Providence, Rhode Island.


Steve Hall

Alumnus Steve Hall wins third place!!

Alumnus Steve Hall, of Zingerman's (the Life of Cheese in Four Days at Jasper Hill Farm, 2014) achieved stardom in New York at the Larkin Cheesemonger Invitational, placing third overall out of 50 competitors, among whom was fellow alumnus Scott Stroud. Bravo to both!


Sue Sturman

Sue recognized by Deli Business People's Award

Every year, the editors of Deli Business magazine solicite nominations from the industry to find the individuals who best exemplfy the values of great leadership, integrity and a commitment to the deli industry. Chosen by their peers, recipients have made a significant contribution to the industry, their company and their community.
See the full article here.


Benton Brown

Benton Brown on Cutting the Curd

Benton is a popular beta tester! He was the 'guinea pig' for the Academie's first Affinage: The Art and Science of Maturing Cheese course, and is now working with a number of cheesemakers at his Crown Finish Caves in Brooklyn, NY, which he built and opened since his work and studies in France. He was featured, along with cheesemaker Peter Dixon of Parish Hill, on a recent episode of Cutting the Curd.


Cow

Report from Madeleine Hill Vedel

A reflection on her course, written within a weekend of having completed Affinage: The Art and Science of Maturing Cheese, in October 2014.
Learning & seeking is a way of life for a cheesemaker.


Paul Wilson

Report from alumnus Paul Wilson

Alumnus Paul Wilson (Affinage, 2013) attended the Academie under a scholarship from the Dairy Industry Association of Australia. He has written an excellent report of what he learned at the Academie as part of his scholarship obligation. His article has recently been published in Australian Dairy Foods magazine. Read it here.


Canadian Cheese

Canadian Cheese, 2nd Ed. by Kathy Guidi just released

Academie Alum Kathy Guidi completed the 2nd edition of her book. This completely revised and updated edition of Canadian Cheese: A Guide is available on-line at Firefly Books.


Sue to be co-Host of ACS 2015 Conference

Academie Director Sue Sturman is honored to have been confirmed as one of three co-Hosts for the American Cheese Society's 2015 Conference in Providence, Rhode Island. She'll be serving with Emilio Mignucci of DiBruno Brothers of Philadelphia and Amanda Parker from Murray's. The conference will take place July 30-August 1, 2015.


ACS CCP Logo

Congratulations!

The Academie is delighted to congratulate Alumna Gillian Marino (Affinage, November 2013) on passing her ACS Exam. She is now an ACS Certified Cheese Professional!


Point Reyes Farmstead

California Course at Point Reyes Farmstead Cheese Company

We are expanding westward! In a unique international partnership, we are offering our first West Coast course at Point Reyes Farmstead Cheese Co. in Marin County, CA, March 9-13, 2015.

The course, open to cheese professionals, will cover the life of Cheese from Pasture to Plate: students will have an intimate overview of how cheese is made, aged, prepared for market, and what consumers can do with cheese once they bring it home.

Read more about it and sign up here.


Alumni gathering at NYC Fancy Food Show - June 2014

We were delighted to welcome Alumni and friends to a reception at Casellula Restaurant co-hosted by Cutting the Curd at the Heritage Radio Network. The Academie's alum know that our programs provide a unique combination of in-depth formal classroom training along with hands-on experience in cheese caves, production rooms, and creameries.​ Click here to listen to what they had to say about such experiential learning.


The Cheese and I

Fundamentals of Cheesemongering (UK)

We're excited about our new four-day course through the School of Artisan Food in the north of England we're calling Fundamentals of Cheesemongering (UK)...two days of classroom work, a day of visits to cheesemakers, and a day with top London cheesemongers. Just before the Science of Artisan Cheese conference at Jamie Montgomery's. This is our second collaboration with the School of Artisan Food!
Ivan Larcher

Cheesemaking at La Ferme l'Or Blanc

Learn Cheesemaking from start to finish in France....in English! At last! The very best of French expertise in both cheesemaking and affinage are available in hands-on programs in France, specifically developed for English speaking cheese professionals. The Academie Opus Caseus is continuing its collaboration with Ivan Larcher by offering a suite of courses : Professional Cheesemaking, at the Larcher farm (l'Or Blanc, in Chesniers, France), followed directly by Affinage: The Art and Science of Maturing Cheese, at the Mons facilities in St-Haon-le-Châtel, France.

Space is extremely limited! The suite of courses are being offered in July and September/October 2014.


The Cheese and I

The Cheese and I

Matt Feroze is the first Englishman ever to earn the title of Best French Cheesemonger! He trained under Mons' own Etienne Boissy in Lyon, and in the tunnels and caves in St. Haon just around the time that Sue and Laurent were hatching the Academie in 2012. The book is a delight, and will be intimately familiar to all who have trained in the caves or attended programs at the Academie. In addition to being a cheesemonger of excellent standing, Matt reveals to readers that he is an entertaining and facile writer, whose prose is immediate, intimate, warm, and conveys the experience of working with cheese with a generous immediacy. Follow Matt on twitter at @mattferoze or on his blog, thecheeseandi.blogspot.fr
Jasper Hill

Academie Opus Caseus at Jasper Hill

The Academie Opus Caseus announces a new program: four days following the life of cheese, a collaboration at Vermont's Jasper Hill Farm. Click here for more information.


gillian's blog

Alumna Gillian Marino, cheesemonger at Bee's Knees in Boston, has launched a blog in Culture Magazine (The Word on Cheese) about her cheese education adventure in the fall of 2013. She attended the dual course organized by the Academie Opus Caseus and the School of Artisan Food: four days of hands-on cheesemaking with Ivan Larcher at the UK's beautiful Wellbeck estate followed by two weeks of hands-on affinage training at the Academie in the heart of France.
Academie at Bra

A Successful First Year

We are delighted to celebrate the completion of our first year's worth of courses! Essential Foundations for Cheese Professionals ran in May and July, and Affinage: The Art and Science of Maturing Cheese ran in September and November.

Other highlights of the year included attending Cheese at Bra, speaking at the ACS conference in Madison in August, and attending the Fancy Food Shows in San Francisco and New York. We are proud to continue our sponsorship of Cutting the Curd, Anne Saxelby's show on the Heritage Radio Network. We welcomed students from the USA, France, and Australia, who were cheesemakers, cheesemongers, educators, wholesalers, and more. Watch this space, because we've got some great things planned for 2014!


Cheese head!

ACS Conference

The Academie Opus Caseus attended the American Cheese Society's 30th Conference in Madison, Wisconsin from July 31-August 4. Thanks to all who made Laurent Mons feel so at home, practising their French as he practised his English! And to the 200+ people who attended our session with friends and colleagues David Lockwood (Neal's Yard Dairy) and Valerie Henbest (Say Cheese) on An International View of Cheesemongering.

The powerpoint presentation will be available on the ACS website under Conference/Conference Archive.

We loved reconnecting with our friends, making new friends, meeting students we'll soon be seeing in St Haon le Chatel, and forging excellent new working relationships.

Looking forward to ACS next year in Sacramento, California!


2014 Course Dates Announced

We have finalized our 2014 Course Dates:

Essential Foundations for Cheese Professionals
February 10-21

Essential Foundations for Cheese Professionals
May 5-16

Affinage: The Art and Science of Maturing Cheese
July 14-26

Affinage: The Art and Science of Maturing Cheese
October 6-17

Click here for application deadlines.


From Cheese Make through Affinage

The Academie Opus Caseus is partnering with England's School of Artisan Food who will offer their Professional Cheese Making Fundamentals course (28 Oct - 1 Nov) immediately prior to our Affinage course (4-15 Nov). Learn professional cheese making with French cheese technician and consultant Ivan Larcher, then bring your cheeses to be matured as you learn affinage with Laurent Mons at the Mons caves.

Click here for more information.