Close
Academy of Cheese
13th July 2020
Why Study Cheese
You already love cheese, so what are the benefits of studying it?
Academy of Cheese
6th April 2021
British Cheese Weekender
British Cheese Weekender(英國乳酪週末), 一個為您揭開英國手工乳酪奧秘的節目，再度於今年四月底登場。 這次會為您帶來一連串精彩專案，如網上大師班，一起烹飪，輔導品嘗和虛擬農場參觀。
Academy of Cheese
6th April 2021
British Cheese Weekender
アルチザンチーズの復興を讃える週末3日間 2021年4月23日（金）〜 4月25日（日）
Academy of Cheese
1st March 2021
Case study
Industry Support
Why Study Cheese
Working in Cheese
Working in cheese – Meet Annie Meakin Cheesemonger at Paxton & Whitfield
Academy of Cheese
23rd February 2021
Case study
For our final installment of articles by our Patron Peter’s Yard, exploring their crispbreads paired with Academy Level One cheeses, we learn more about the Caraway Sourdough Crackers.
Academy of Cheese
9th February 2021
Case study
Industry Support
Working in Cheese
Working in Cheese – Meet Production Manager at Sharpham Cheese Peter Haworth
Academy of Cheese
5th February 2021
Case study
Cheese Knowledge
Industry Support
Working in Cheese
Working in Cheese – Meet Noemie Richard, Cheese Education Manager and Product Developer
Academy of Cheese
28th January 2021
Case study
Industry Support
Why Study Cheese
Working in Cheese
Working in cheese – Meet Rupert Linton, Cheese Project Leader at Brindisa Spanish Foods
Academy of Cheese
19th January 2021
Case study
Cheese Knowledge
For the next in our series of cheese pairing blogs from our Patron Peter’s Yard we explore the Fig and Spelt Crackers and discover some new ways to enjoy them with cheese. The spice and salt of blue cheese calls for something sweet on the side. It’s why dessert wines or a drizzle of honey […]
Academy of Cheese
4th January 2021
Case study
Industry Support
Why Study Cheese
Working in Cheese
Working in Cheese – Meet Debbie Courat Communications Coordinator at Lynher Dairies
Academy of Cheese
25th December 2020
Cheese Library
This grand Italian cheese, known as Parmesan in the UK, has been made for more than 900 years on the plains between the Rivers Po and Reno in Emilia Romagna.
Academy of Cheese
24th December 2020
Cheese Library
This mighty mountain cheese, which can trace its history back to 1115
Academy of Cheese
23rd December 2020
Cheese Library
Single Gloucester was widely made on Gloucestershire farms more than 200 years ago
Academy of Cheese
22nd December 2020
Cheese Library
Manchego can only be made in the La Mancha region of Spain made famous by Don Quioxte and his trusty sidekick Sancho Panza.
Academy of Cheese
20th December 2020
Cheese Library
Smoking has been used for millennia as a way of preserving and flavouring food, although smoked cheddar is a relatively recent development.
Academy of Cheese
19th December 2020
Cheese Library
Cheddar takes its name from a gorge and village in Somerset, where the cheese was first linked to as far back as the 16th century.
Academy of Cheese
18th December 2020
Cheese Library
There is no protected status for the term ‘cheddar’, so the cheese can and is made anywhere.
Academy of Cheese
17th December 2020
Cheese Library
Widely adored for its sweet flavour, Gouda is named after the Dutch town where it was traded.
Academy of Cheese
16th December 2020
Cheese Knowledge
Christmas is the perfect time for gathering family together (usually) and serving a wonderful cheese board packed with the very best flavours. If you’re stuck for ideas, we’ve asked some of our Cheese aficionados to give us there Christmas cheeseboards ideas. Marcus Brigstock’s Christmas Cheese Board Marcus Brigstock is a British comedian of the highest […]
Archie Homer
16th December 2020
Cheese Library
According to folklore, a young shepherd distracted by his sweetheart left his lunch of bread and cheese in a cave around a thousand years ago.
Archie Homer
15th December 2020
Cheese Library
The story goes that Gorgonzola was discovered more than a thousand years ago when a cheesemaker in Lombardy abandoned his curd overnight in pursuit of a beautiful woman.
Academy of Cheese
14th December 2020
Cheese Library
Under its PDO, Britain’s most famous blue can only be made in three counties with just six producers currently in operation.
Academy of Cheese
13th December 2020
Cheese Library
Cheshire cheese is made by big factories all over the UK and tastes very similar to other mass-produced sharp, crumbly ‘territorials’, such as Wensleydale and Lancashire.
Academy of Cheese
12th December 2020
Cheese Library
‘A nice bit of Wensleydale’ has become a national catchphrase thanks to the exploits of Wallace & Gromit, but the cheese has a history that dates back much further.
Academy of Cheese
11th December 2020
Cheese Library
Pecorino Sardo is a hard cheese made in two styles: dolce (sweet/mild) and maturo (mature).
Academy of Cheese
10th December 2020
Cheese Library
Brillat-Savarin was a famous 18th century French food writer and gourmand,
Academy of Cheese
9th December 2020
Cheese Library
Mozzarella is made all over the world from buffalo and cows’ milk
Academy of Cheese
8th December 2020
Cheese Library
If cheese is milks great leap towards immortality, then goats curd is more like the first step.
Academy of Cheese
6th December 2020
Cheese Library
Morbier was historically made on farms in the winter to use up successive milkings (during the summer, milk was pooled with other farms to make Comté).
Academy of Cheese
5th December 2020
Cheese Library
Washed in Marc de Bourgogne Eating Époisses PDO at Christmas Take a leaf from the book of cheese expert Roland Barthelemy and serve a silky smooth Époisses with toasted ginger bread and tangerine zest for a delicious festive treat. View this Cheese in our Cheese Library
Academy of Cheese
4th December 2020
Cheese Library
Livarot is known as ‘the Colonel’ because it is encircled by three or five strips of a dried reed-like plant called sedge.
Academy of Cheese
3rd December 2020
Cheese Library
Crottin de Chavignol encapsulates the Loire Valley’s reputation as a hot bed of goats cheese and wine production.
Academy of Cheese
2nd December 2020
Cheese Library
The term ‘Camembert’ is not protected so can be used all over the world, but ‘Camembert de Normandie’ must be produced in Normandy
Academy of Cheese
1st December 2020
Cheese Library
Protected by a PDO, the cheese must be made with raw milk in the Brie region (now mainly Seine-et-Marne and Île-de-France) 30 miles east of Paris.
Academy of Cheese
26th November 2020
Cheese Knowledge
Guide
Create stunning cheese and chocolate canapes with Valrhona and L’école du Fromage by Savencia
Academy of Cheese
25th November 2020
Cheese Knowledge
There are hundreds of words that can be used to describe flavours in food, but it’s remarkable how often ‘nutty’ springs to mind when tasting a delicious wedge of cheese, and for good reason. Notes of hazelnuts, peanuts, almonds and walnuts are often found in aged cheeses from cheddar to Alpine styles, and even in […]
Academy of Cheese
19th November 2020
Case study
Industry Support
Why Study Cheese
Working in Cheese
Working in cheese – Meet Michael Paradise, Wholesale Manager at La Fromagerie.
Academy of Cheese
17th November 2020
The Best of British cheese all wrapped up for the perfect Christmas feast. Tracey Colley from Academy of Cheese selects delicious cheese boxes from our fabulous British cheesemakers around the UK; ideal as gifts, the party season and to enjoy with all the family this Christmas. All boxes are available by mail order for sharing […]
Academy of Cheese
5th November 2020
Case study
Industry Support
Why Study Cheese
Working in Cheese
Working in Cheese – Meet Alex Kiely, Cheese Room Manager at The Fine Cheese Co
Academy of Cheese
3rd November 2020
Cheese Knowledge
We recently had the pleasure of co-hosting a virtual event with legend of the cheese world Roland Barthelemy in partnership with our Patron L’école du Fromage by Savencia UK. Roland is a champion of the cheese world and provost of La Guilde Internationale des Fromagers who is often described as a ‘force majeure’ in the […]
Academy of Cheese
29th October 2020
Case study
Industry Support
Why Study Cheese
Working in Cheese
Working in Cheese – Meet Food Writer Jenny Linford
Academy of Cheese
28th October 2020
Cheese Knowledge
For installment three of our collaboration with Academy of Cheese Patron Peter’s Yard we take a look at the charcoal crispbread and pair it with more of our Level One cheeses. You can learn more about any of the cheeses mentioned by visiting our Cheese Library whilst studying on our Level One course. Add intensity […]
Academy of Cheese
7th October 2020
Cheese Knowledge
We’ve teamed up with our Patron Peter’s Yard to pair their crispbreads with cheeses studied in our Level One Associate course. For the second installment we take a closer look at their Pink Peppercorn Sourdough Crispbread and some suggestions for perfect pairings. Sweet, spicy and fragrant; pink peppercorns are a very different proposition to the […]
Noemie Richard
6th October 2020
Cheese Knowledge
Besides being a delight by itself, cheese is versatile food and when used in cooking can help you highlight flavours and create some unusual and very tasty dishes. Categorising cheese into different families such as: fresh, soft, hard and hard cooked, is a useful way of choosing what cheese to use for each recipe. Most […]
Academy of Cheese
17th September 2020
Other
All cheese gifts are not created equal Not all cheese gifts are created equal, we should know, we’ve seen them all! From the cheesy joke set to the novelty sock there are some things even the most devoted of cheese fans will struggle to feign appreciation for on Christmas morning.
Noemie Richard
7th September 2020
Guide
Whether you are a professional cheesemonger or cheese lover perfecting your cheese boards at home, using the correct tools for cutting and serving cheese can make all the difference.
Academy of Cheese
26th August 2020
Cheese Knowledge
Academy of Cheese is pleased to welcome Peter’s Yard as a new Patron! What better match for any cheeseboard than these delicious, traditional, award-winning sourdough crispbreads – made using simple, natural ingredients – much like cheese!
Academy of Cheese
24th August 2020
Why Study Cheese
You already know your gruyere from your gorgonzola, but the wonderful world of cheese is complex.
Academy of Cheese
10th August 2020
Why Study Cheese
Get a reputation for good cheese and you’ll be turning customers away.
Academy of Cheese
27th July 2020
Why Study Cheese
Master the “Art of Cheese” with professional cheese knowledge and industry recognised certifications, it’s never been easier to boost your career.
Academy of Cheese
10th July 2020
British Cheese Weekender
A series of delicious recipes from great chefs who love to cook with cheese.
Academy of Cheese
3rd July 2020
British Cheese Weekender
Ever wanted to experiment with cheese pairings but aren’t sure where to start?
Academy of Cheese
30th June 2020
British Cheese Weekender
For part two of the cheese tasting instalment from British Cheese Weekender
Academy of Cheese
30th June 2020
British Cheese Weekender
Naturally some of the most popular videos from the British Cheese Weekender
Academy of Cheese
26th June 2020
British Cheese Weekender
Next from the British Cheese Weekender highlights is artisan cheesemaking at its finest.
Academy of Cheese
12th June 2020
British Cheese Weekender
Take a trip through the history of British Cheese, with industry experts Ned Palmer and Andy Swinscoe.
Academy of Cheese
5th June 2020
British Cheese Weekender
For the first in our series of highlights from British Cheese Weekender we bring you the Farm Tours.
Academy of Cheese
1st June 2020
British Cheese Weekender
Learn more about the British Cheese industry, the crisis it’s facing today and its future post pandemic.
Noemie Richard
29th May 2020
Guide
Tasting Cheese
L’École du Fromage by Savencia presents: The Sensorial Analysis applied to French Cheese Tasting.
Academy of Cheese
4th May 2020
Academy news
Events & Courses
When the coronavirus hit we saw the devastation that was having to our cheese makers many of them had been supplying events, venue, sports venues, restaurants, cafes, and all of that business was suddenly gone. We had great admiration for those of them that turned their businesses around and started selling direct to customers to consumers, so to their local community delivering on their bicycles on their little vans, by hand, or many of them also created online websites. The first thing that the academy of cheese did was we used our community of over 2000 people to notify them on who was doing what and how.
Academy of Cheese
28th April 2020
TNCN
28th April 2020 #TNCN Live Broadcast On: 28th April 2020 Episode 4 Video Transcript It’s Tuesday Oh American it’s kind of like let’s get some big trucks and bouncing over some big cars and it’s okay. Welcome to Tuesday Night is Cheese Night it is a fantastic summer’s evening down here in the southwest of […]
Kanako Mathys
27th April 2020
Academy news
Cheese news
Coronavirus Crisis: Support Small Cheesemakers
イギリススペシャリストチーズ（小規模アルチザンスタイルチーズ）メーカーと小売業界が一丸となり、消費者を巻き込んでの業界保護するキャンペーン。戦中戦後の壊滅状態から見事な復興を遂げ、近年とても活気づいていた、イギリスのスペシャリストチーズ業界。今、コロナ禍で危機に陥っています。
Academy of Cheese
21st April 2020
TNCN
This week we taste and discuss Goat cheeses which used to be one of the most popular cheese in the world. But it has become a little bit rarer and it’s some people’s absolutely favorite cheese’s other people it just turns them right off.
Academy of Cheese
16th April 2020
Guide
Tasting Cheese
Lets talk about palate cleansers. A good palate cleanser should have little taste or aftertaste and remove food residue from the tongue and roof of the mouth so your next tasting experience isn’t tainted by other food, allowing your palate to do its job and assess flavour accurately.
Academy of Cheese
14th April 2020
TNCN
Okay right It’s tuesday night it must be cheese night
Academy of Cheese
7th April 2020
TNCN
Hello everybody, my name is Charlie Turnbull, this is the Academy of Cheese, it’s Tuesday, so it must be Tuesday Night is Cheese Night #TNCN.
Emma Young
3rd April 2020
Case study
The online platform is simple, easy to navigate and refer back to for as long as necessary before taking the exam. It is split into sections to make it digestible under your personal ‘Learning Road’.
Academy of Cheese
1st April 2020
Academy news
New Training partner news
Academy of Cheese
27th March 2020
Academy of Cheese
20th March 2020
Guide
Tasting Cheese
If you regularly eat good cheese you will be well aware that eating cheese straight out of the fridge is a bad idea, it can be dull & flavourless with a rubbery texture. If you’ve ever wondered why then read on.
Academy of Cheese
28th February 2020
Academy news
Events & Courses
Academy of Cheese
25th February 2020
Events & Courses
Academy of Cheese
25th February 2020
Guide
Tasting Cheese
Academy of Cheese has produced this Structured Approach to Tasting Cheese (SATC).
Academy of Cheese
21st February 2020
Academy news
Events & Courses
Academy of Cheese – Level 1 Courses
Academy of Cheese
14th February 2020
Cheese news
On the judging day, I ate 42 cheeses, which it turns out is too many, I mean, I love cheese but that is too many.’
Academy of Cheese
20th December 2019
Academy news
As we hurtle towards a new decade, we thought we’d take a moment to reflect on what a momentous year it’s been for the Academy of Cheese and all our alumni.
Academy of Cheese
16th October 2019
Academy news
We recently held an intensive ‘Train the Trainer’ session in London.
Academy of Cheese
8th August 2019
Academy news
Behind the Rind at Level 2
Enormous thanks. We wouldn't be here without you!
Find out more
