Say cheese - affineur course to launch next year

Oamaru cheesemaker Whitestone Cheese is joining forces with Otago Polytechnic to create an online training academy for hospitality workers and cheese enthusiasts.

The Whitestone Cheese Affineur Academy is a three-module course that will go online early next year.

Whitestone Cheese chief executive Simon Berry said it would incorporate the polytechnic’s EduBits programme, an "online learning credentialing service".

In the case of cheese, EduBits would show an existing or prospective employer someone had acquired affineur skills and knowledge.

Mr Berry said although the term "affineur" referred to a person who oversaw the maturing of cheese, the course covered a broader scope of knowledge including the history of cheese, cheese-making processes, wine matching, accompaniments and storage.

He took the idea for the academy to polytechnic cookery lecturer Chris Smith about six months ago after "spotting a gap in the market".

Preparing to shoot a training video at Queenstown’s Rata restaurant on Thursday are (from left) Whitestone Cheese chief executive Simon Berry, Rata co-owner and celebrity chef Josh Emmett and Otago Polytechnic cookery lecturer Chris Smith. Photo: Guy Williams

The pair visited Rata restaurant in Queenstown on Thursday to film a video for the academy, with the restaurant’s co-owner and celebrity chef Josh Emmett, on "building the ultimate cheese platter".

Mr Smith said the academy was a great opportunity to upskill, or to gain credentials for knowledge they had already acquired.

"You might be a chef in the industry who already knows a thing or two about cheese, so you can get your Edubit — get your credential.

"Or you can do one of our micro-learning experiences, which is what the Affineur Academy is really about."

He would formally launch the academy at the Great Kiwi Home & Living Show in Dunedin next month during a limited-entry affineur master class.