This week a handful of inspiring and dedicated professionals in Australia were inducted into the Guilde International des Fromagers and La Confrerie de St Ugazon, prestigious organisations aiming to support the cultural and historical significance of quality cheese making.
The Guilde des Fromagers was founded in 1969 and aims to unite cheesemakers, cheesemongers and educators worldwide, who are dedicated to traditional methods of cheese production. There are six ranks within the Guilde:
- Garde et Juré (guard and judge)
- Prud’homme (educator)
- Maître Fromager (cheese master)
- Ambassadeur (ambassador)
- Protecteur (protector)
- Maître Honoris Caseus (honoris caseus master)
The Guilde is combined with La Confrérie de St. Uguzon organization, which recognises chefs, restaurateurs, food scientists and food journalists who have helped share knowledge of the cheese industry. There are two ranks within the Confrérie:
- Compagnon (companion)
- Compagnon d’honneur (honoris caseus companion)
Having a new Australian chapter of the Guilde and Confrérie is a big deal in a country where attention to specialty cheeses and the traditions behind them is only starting to gain traction. It demonstrates a real coming of age of our industry, and the effort of those people who have made it possible.
Interestingly, the Australian chapter sits (at lease in the short term) under the American chapter of the Guilde. While this has been done for linguistic reasons, I’m keen to see how this fosters further collaboration between our ‘new world’ countries. Certainly in talking with the Chapter President and Ambassadeur Cathy Strange (global cheese buyer, Whole Foods Market) and Ambassadeur David Gremmels (cheesemaker, Rogue River Creamery) the desire is there to see each country’s industry grow and thrive.
Prior to this weeks induction ceremonies in both Melbourne and Sydney, only one Australian, Will Studd, was recognised by the Guilde as both a Maître Fromager and Ambassadeur of the Guilde. The new inductees came from a diverse backgrounds, demonstrating the importance not only of cheesemakers and cheesemongers but recognizing that there is an entire eco system that supports the industry.
New inductees:
| Phillipe Mouchel | Neil Perry |
| John Lethlean | Simon Johnson |
| Max Allen | Jeremy Spradbery |
| Guillaume Brahimi | Victoria Lush |
| David Herbert | Virginnia Thomas |
| Laura Simon | Lynne Tietzel |
| Marijke Ferdinands | Kris Lloyd |
| Richard Thomas | Claudia Bowman |
| Bill Tzimas | Andy Arnfield |
| Carla Meurs | Romana Rocchi |
| Anthony Femia | Clio Papahatzis |
| Phillippa Grogan | Terry Durack |
| Sophie Glasson | Jill Dupleix |
| Laurie Gutteridge | Serge Dansereau |
| Nick Haddow |
L-R: Sophie Glasson, Will Studd, Marijke Ferdinands, Anthony Femia, Simon Johnson, Carla Meurs, David Gremmels, Phillipa Grogan, Bill Tzimas
