Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Cheese Library
About
Cheese Library
Learn to recognise 300 cheeses by name, producer, Academy of Cheese Make Post-Make (MPM) class, species of milking animal, protected status, heat treatment, rennet type and Country/region of origin. Dig deeper into the background information, cheesemake and maturation process and key characteristics of the 300 cheeses on our Level 3 list.
About this course
Discover another 200 cheeses from around the world, gain detailed knowledge of both iconic and modern cheeses with traditional or cultural significance. Learn about their makers, how they are made, what they taste like and what to pair with them.
How it works
Instant access to our Cheese Library, created by world-class cheese industry professionals, with detailed information, images and pairing, to study at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese experience covered in our Level One and Level Two courses would be helpful, it is also not required.
Get certified
Passing the 76 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
Course benefits at a glance
Anytime, anywhere
Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.
Learning road access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three exam.
Exclusive Delegate Resources
Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.
Cheese Library
12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)
Instant Access
Start studying immediately!
Course Dates
Self Study | Level 3 – Cheese Library
Choose a date and time
Cheese Library
- Anytime
£95.00
Testimonials
What our delegates are saying
Audience
Who is this course for?
This course aimed at cheese enthusiasts and individuals in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions.
Cheesemongers
Cheese Shop owners and Counter Managers/Supervisors
Senior Retail Professionals
Within a cheese retail environment
Product Development & Technical Managers
Within a cheese retail environment
Cheesemakers
Anyone who makes cheese or is just starting out, either commercially or as a hobby
Chefs & Front of House Managers
For those that cook with and serve cheese in a hospitality environment
Sommeliers
Anyone with an interest in wine and drinks pairings
What You'll Learn On This Self Study Course
Take a look at what you’ll learn on our Level Three (Fellow Certification) Self Study Course.
What you’ll learn
Given that there are thousands of different cheeses available across the world, it was a challenge to produce a short list of just 200 cheeses about which all Level Three & Four candidates should be knowledgeable. The list was refined in consultation with cheese experts from around the world who were asked to recommend the cheeses that they felt best represented their territory or country, its history, climate, terroir and culture.
300 Cheeses
The Cheese Library categorises Level One, Two & Three cheeses to enable recognition of the 300 cheeses by name, producer, Academy of Cheese Make Post-Make (MPM) class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
Story, Character and Images
The library includes background information, cheese make and maturation process and key characteristics.
Profiling cheese
This final section will guide learners to use their understanding of how flavour is created to identify cheeses in blind tasting, and to use predicted, likely flavours to assess a known cheese against a standard.
Gallery
Gallery
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
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Contact
Contact the Academy of Cheese
If you have any questions about this course, or would like to find out more, use the form opposite to contact the Academy of Cheese.
Reviews & Testimonials
Here’s what our learners have to say about the course:
Enjoyable, tasty and comprehensive journey through the world's cheeses
23/05/2026
This was the final hurdle for my Level 3. 300 cheese is a massive task, especially as I don’t work directly with cheese, but sometimes present pairings with wine or beer. My overall knowledge of cheese since starting the courses is a giant leap away from what it was. It’s a fascinating subject and although it was hard work, I’ve thoroughly enjoyed the learning and tasting!
I especially enjoyed the British and Irish cheese info as they are a growing and an evermore popular option with cheese lovers.
Challenge accepted! L3 cheese library
19/02/2026
The exam for the Level 3 cheese library is not for the faint hearted, but… Challenge accepted!
I methodically adding 200 more cheeses to my repertoire of the previous 100 covered in lvl 1 & 2.
Once I started to deep dive each cheese, I could see why it had made the list and how it fit into the vast array of cheeses out there. The reference materials for each cheese in the library are packed with interesting tit-bits, so even if there are cheeses that I’ll never get to try here in Australia, I was able to get a sense of texture and flavour profiles thanks to the Make/Post Make system.
My cheese knowledge is all the better for having studied with Academy of Cheese 🧀
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