Eric Meredith
American Eric Meredith has 12 years of deep, hands-on experience in the field of Affinage, first at the side of Hervé Mons in France at Mons Fromager-Affineur, then developing the affinage caves at Wegman’s in Rochester, NY, and most recently overseeing the development of the new aging facilities in the Arches at Neal’s Yard Dairy in London.

Eric is the 2018 winner of the Daphne Zepos Teaching Award. He will use his scholarship to study in France and England (including with MonS) to learn about troubleshooting and improving cheese ageing.

It is on the strength of these skills and the long relationship with the MonS Fromager-Affineur that the Academie Mons has established Eric as its first Authorized Instructor for the United States, teaching the Academie’s course Affinage: the Art and Science of Maturing Cheese at Sterling College’s School of the New American Farmstead in Vermont, in collaboration with the Cellars at Jasper Hill.