September Cheesemaking 201 - Blues-Cheddars-Semi-cooked
Ivan Larcher's new Cheesemaking 201 courses have been a big hit in 2017.
Each session is a deep dive into a pair of cheese styles.
Coming up in September 2017 is Blues-Cheddars-Semi-cooked!
June 27, 2017 - NYC - The Fourth Annual Academie Alumni & Friends Brunch
The Fourth Annual Academie Alumni & Friends Brunch will be held at Casellula on Tuesday June 27,
co-hosted by Heritage Radio Network's Cutting the Curd.
Click here for the offical invitation.
The 7th annual Spanish Cheese Competition
The Academie's Sue Sturman judged at the 7th annual Spanish Cheese Competition in Madrid in March 2016.
Judging opens new worlds!.
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.
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/
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!
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.
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!
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.
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 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 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.
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
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
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.
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!
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.
Alumni gathering at NYC Fancy Food Show - June 2014
We were delighted to welcome Alumni and friends to a
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
listen to what they had to say about such experiential learning.
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!
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 :
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.
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.
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,
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.
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.
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
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!
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
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
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
Essential Foundations for Cheese Professionals
Affinage: The Art and Science of Maturing Cheese
Affinage: The Art and Science of Maturing Cheese