Fourme de Montbrison


Rachel Needoba

Discount subscriptions to Profession Fromager online in English

Academie Mons is now offering a discount subscription to Profession Fromager magazine's online international edition (in English). This is an outstanding source of technical best practices, updates on innovations in retail, and cheese news from France and around the world.

Every two months, a selection of articles from the french edition of Profession Fromager, translated in English. The magazine, created in 2002, is the reference in Europe for professionals: cheesemakers, cheesemongers, affineurs, experts, technologists... You will have access to technical articles as well as features on dairies, cheese shops, terroirs, innovations....

Special offer for Academie Mons: - 33% at

Rachel Needoba

Alumna Rachel Needoba is getting great press!

Meet alumna Rachel Needoba (Cheesemaking, Affinage, 2016). She runs Butterfly Factory in Warrangul, Gippsland, Australia, making fresh dairy products from the milk of rare-breed Fleckvieh cattle. She's getting some great press!
Eric Meredith

Eric Meredith joins Academie MonS to teach Affinage in the US!

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. The first course dates will be October 2-5, 2018 at Sterling College’s School of the New American Farmstead in Vermont, in collaboration with the Cellars at Jasper Hill.

The Larchers

Cheesemaking moves venues

After three years of offering cheesemaking courses at the Ferme l’Or Blanc, the Larchers have sold their farm and, in partnership with MonS Formation, have moved the cheesemaking courses to the Lycée Agricole Rochefort Montagne, located in the heart of the Auvergne, the central plateau of France. The Lycée is a French agricultural high school, with a professional teaching creamery and access to high-quality local milk. The facilities include formal classroom space. This new venue will provide a yet greater level of professionalism to artisan cheesemakers.
ACS CCSE logo Congratulations to all the Academie Mons Alumni who passed the new 2018 ACS T.A.S.T.E.™ test and earned the designation Certified Cheese Sensory Evaluator (CCCSE)! 100% of our students who sat the exam passed! Academie Mons alumni made up 20% of the newly accredited class!
Eric Aquistapace, Sheri Allen, Molly Browne, Kim Martin, Sue Sturman, and Karrie White
ACS CCP logo Congratulations to the Academie Mons Alumni who passed the 2018 ACS CCP (Certified Cheese Professional™) exam!
A.J. Rosenberg, Brianna Miller, and Stephanie Webster
Profession Fromager cover

Profession Fromager
International Edition in English

Academie Director Sue Sturman is collaborating with the French publication Profession Fromager, translating key articles into English for the new International edition (online only). Published 5 times each year, the magazine provides insights into the latest research, information on new PDO cheeses, trends in cheese making and retailing, and technical articles for cheesemakers and affineurs. Subscriptions are available here.
Belle Cheese

Academie Alumna Agatha Kishchenko

She founded Belle Cheese in Brooklyn in 2017 and they are already featured on Cutting the Curd!
Sue presenting

American Artisanal cheeses at the Salon du Fromage

Sue presented a history and tasting of American Artisanal cheeses at the Salon du Fromage in Paris in February, featuring Winnemere, Trivium, Caboth Clothbound, Pleasant Ridge Reserve, Barely Buzzed, and Rogue River Blue. The Salon featured cheeses not only from France but from around the world.
Kym Masters receiving his award from Grand Dairy judge Russel Smith

Champions in Class

Congratulations to alumnus Kym Masters and Section 28 Artisan Cheeses who have won two of nine Champion in Class awards at the Australian Grand Dairy Awards - the Oscars of Australian cheese. Their signature Monforte was named Champion in the Semi-Hard Cheese category and their seasonal Monte Diavolo was named Champion in the Flavoured Cheese. Kym writes, "We’ve always been dedicated to producing the very best quality product but this award is also testament to your support, advice and encouragement as we have pursued this crazy dream of ours, and for that we continue to be truely grateful. The time spent at Mons was formative and we continue to reap the benefits!! ​From the bottom of our hearts, thank you for being a special part of the Section28 story."
New Logo

We have a new logo!

Academie Opus Caseus
is now
Academy MonS!
Cheesemonger's Meg Gifford (left) and Courtney Dhaliwal

Cheese Whizzes

Alumni Courtney Dhaliwal (EFCP) and Meg Gifford (The Life of Cheese in Four Days at Jasper Hill Farm) have opened their bricks and mortar shop, The Cheesemongers, after two years of building their business in creative ways. Go, Girls!

Read the full article here.

Crown Finish Caves

I Got A Guy

Bon Appétit video just released a great short film about Academie alumnus Benton Brown and Crown Finish Caves in Brooklyn, NY. See it here.
Francois Robin

Francois Robin on Cutting the Curd

Listen to Francois Robin, our colleague and friend, MonsFormation instructor, Meilleur Ouvrier de France interviewed by Greg Blais on Cutting the Curd. Disclosure: the Academie Opus Caseus is a proud sponsor of the Cutting the Curd podcast.
Delia Stirling

Alumna Delia Stirling featured in Le Courrier du Fromager

Alumna Delia Stirling and her company Brown's Cheese were featured in the June-July issue of Le Courrier du Fromager, the quarterly magazine published by the Fédération des Fromagers de France.
Click here for a scan of the article.
Gayle Martin and Ryan Randall

New ACS Certified Cheese Professionals

Congratulations to Academie alumni who passed the 2017 American Cheese Society's Certified Cheese Professional Exam:
  • Gayle Martin, Plum Plums Cheese
  • Ryan Randall, 5 Spoke Creamery
ACS logo

ACS Competition & Judging recognition

Congratulations to Academie alumni cheesemakers who earned recognition at the American Cheese Society Competition & Judging in 2017:
  • Ryan Randall, Old Chatham Sheepherding Company
  • Eric Anderson, Old Chatham Sheepherding Company
  • Benton Brown, Crown Finish Caves
  • Liam Callahan, Bellwether Farms
  • Lyndell Findlay, Upper Canada Cheese Company
  • Jackie Chang, Haystack Mountain Creamery
More details here.
New Shops

New shops!!

Congratulations to the Academie alumni who opened cheese shops in 2017! (clockwise from left)

Curds & Co, Brookline MA: Alumna Jenn Mason

Belle Cheese, Brooklyn NY: Alumna Agatha Kishchenko

Mesange Fromagerie, Bucharest, Romania: Alexandru Pitgoi


Catching Up With the Academie on Cutting the Curd

September 2017 - Cutting the Curd caught up with Sue Sturman to find out what's new at the Academie Opus Caseus. Listen here.
Ivan Larcher teaching

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!
Fancy Food 2017 Invitation

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)
CCP 2016


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


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.

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.


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 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,
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.