Patrick McGuigan is a UK-based cheese writer and teacher, who has travelled from the Swiss Alps to the pastures of Vermont to interview the world's best cheesemakers, maturers and cheesemongers.
He writes extensively on the subject for national newspapers and magazines, such as The Telegraph and delicious, and has appeared on BBC Radio 4's The Food Programme. His first book, The Philosophy of Cheese, was published by The British Library in 2020. His second book, The Cheese Life, co-authored with Mathew Carver, was published by Kyle Books in October 2023.
Patrick hosts regular cheese talks and tastings and is a senior judge at the World Cheese Awards. A member of the Guild des Fromagers, he runs retail training courses at the Guild of Fine Food and also teaches the Academy of Cheese Level 1 and 2 accreditations in person and online to delegates around the world via e-learning.
Patrick has co-founded several festivals, including the Big Cheese Weekender, the London Cheese Project and Brighton’s OctoberBEST restaurant festival. He is also a co-founder of Brighton’s Best Restaurant awards.
He achieved the WSET Level 3 wine qualification with Merit in 2021 and the French Wine Scholar accreditation with highest honours in 2023.
