The Academy of Cheese’s Make, Post-Make Model: A Revolution in Cheese Classification

Bringing order to the unruly world of cheese is not easy. There are thousands of different cheeses made across the world and the way they are classified varies a great deal. One cheese monger’s washed rind is another’s semi-soft.

The Academy of Cheese has developed a unique system for categorising cheeses, that is becoming recognised and highly regarded by cheesemakers around the world.   

Rather than using vague, undefined terms based solely on appearance or texture, the Make and Post-Make (MPM) model groups cheeses according to similarities in their production and allows the reader to anticipate a cheese’s appearance and flavour, based almost entirely on these classifications alone.    

Starting with the “Make” classification, cheeses are categorised by their initial production process (in-vat); in other words, how the curd is made.  The “Post-Make” classification describes what happens to the curd after this point.

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