Member spotlightAisha Bell is building a swab map of every surface at Quincewick Creamery. Her cave now has a data set.
- Members
- 3,058
- Orgs
- 641
- Countries
- 41
- Quincewick Creamery
- Mongers' Row
- Damsonwick Fine Cheese
- Nornbrook Dairy Systems
- Sorrelgate Cheese Co.
- Bellows & Brine Creamery
- Garnetmoor Dairy Systems
- Okonkwo & Daughters Fine Cheese
Three ways in
Whatever you do in cheese, one of these is the door.Join
Individual, Creamery, Retailer or Affiliate. Dues from $170 a year, billed on your join date, with a credential discount from day one.
Compare tiers →Learn
Cheese Foundations → Certified Cheese Professional → Food Safety & HACCP → Advanced Affinage. 63 courses this year, cohorts named for cheeses.
See the ladder →Compete
Six categories, judged blind, results published with the score sheets. Entries for the 2026 competition open in January.
See the categories →The Cheese Library
Eight families and twenty-five reference styles — milk, aging, texture, producing region, and the one line a monger actually needs: what to look for, and what it means when you do not see it. Filter it by family, milk or texture. No login, no membership.
- Fresh
- Bloomy-rind
- Washed-rind
- Blue
- Semi-hard
- Hard / alpine
- Pasta filata
- Natural-rind
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