Josh Windsor currently runs the caves at Murray’s Cheese in New York City, where he nurtures the Cave Aged line of specialty cheeses - including the 2019 American Cheese Society “Best in Show” and 2025 World Cheese Awards “Best American Cheese” Stockinghall Cheddar. In addition to being a seasoned affineur Josh is both an ACS CCP® and ACS CCSE®. Always curious, Josh is an active member of the community biology lab, Genspace, where he explores the microbial world of cheese rinds. He shares his love of all things dairy, teaching cheese appreciation, science, and history at Murray’s Cheese and sensory evaluation at Cornell University’s cheese short courses. He runs the Instagram account @theaffineur, blending his interest in art, science, and cheese in micro-essays about the craft of affinage, in addition to writing the cheese science column for Culture Magazine’s print and digital editions. Always seeking to foster a culture of learning and discovery, Josh runs a quarterly cheese cave internship at Murray’s Cheese, training scores of new affineurs. He is an active member of the board of directors for the Daphne Zepos Teaching Endowment and was recently inducted into the Guilde Internationale des Fromagers.