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

27th March 2020

Noemie Richard

29th May 2020

Guide

L’École du Fromage by Savencia presents: The Sensorial Analysis applied to French Cheese Tasting.

Academy of Cheese

16th April 2020

Guide

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

20th March 2020

Guide

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

25th February 2020

Guide

Academy of Cheese has produced this Structured Approach to Tasting Cheese (SATC).