Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Cheese Tasting
About
Tasting Cheese
Gain a detailed understanding of the taste pathways in the body and how they are triggered, leading to what we call flavour and taste. Identify common flavour chemicals; where they are sensed and examples of cheese in which they present. And, discover the best practice in conducting sensory analysis.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese tasting experience covered in our Level One and Level Two courses would be helpful, it is also not required.
Get certified
Passing the 30 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 Tasting
Choose a date and time
Cheese Tasting
- Anytime
£95.00
Testimonials
What our delegates are saying
Audience
Who is this course for?
This course is aimed at professionals working in the cheese industry and cheese enthusiasts. For example: Senior staff in cheese retail, food service or wholesale; cheesemakers; food producers, judges for cheese competitions; technologists; and 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.
How we taste
The first section of the module describes the taste and flavour receptor in our mouth and nose, and how our brains process the information into an experience of taste and flavour. This information is then applied in approaching how to optimise one’s taste sensitivity and capacity for critical assessment of a cheese.
The Metabolic Cascade
Moving on from how we experience taste and flavour, this section of the module looks at how these chemical compounds are created. The cheesemaking process is envisioned as a cascade of metabolic processes with flavour-producing pathways influenced by cheesemakers and affineurs.
Sensory Analysis and Grading
The third section looks at how taste and flavour are assessed within the industry. Learners will explore how different cheese have varying degrees of expected standards and how these are applied. Different methods of product analysis and means of communicating about taste and flavour are described and assessed, including how a grader uses these tools.
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.
About
Tasting Cheese
Gain a detailed understanding of the taste pathways in the body and how they are triggered, leading to what we call flavour and taste. Identify common flavour chemicals; where they are sensed and examples of cheese in which they present. And, discover the best practice in conducting sensory analysis.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese tasting experience covered in our Level One and Level Two courses would be helpful, it is also not required.
Get certified
Passing the 30 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 Tasting
Choose a date and time
Cheese Tasting
- Anytime
£95.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Testimonials
What our delegates are saying
Audience
Who is this course for?
This course is aimed at professionals working in the cheese industry and cheese enthusiasts. For example: Senior staff in cheese retail, food service or wholesale; cheesemakers; food producers, judges for cheese competitions; technologists; and 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.
How we taste
The first section of the module describes the taste and flavour receptor in our mouth and nose, and how our brains process the information into an experience of taste and flavour. This information is then applied in approaching how to optimise one’s taste sensitivity and capacity for critical assessment of a cheese.
The Metabolic Cascade
Moving on from how we experience taste and flavour, this section of the module looks at how these chemical compounds are created. The cheesemaking process is envisioned as a cascade of metabolic processes with flavour-producing pathways influenced by cheesemakers and affineurs.
Sensory Analysis and Grading
The third section looks at how taste and flavour are assessed within the industry. Learners will explore how different cheese have varying degrees of expected standards and how these are applied. Different methods of product analysis and means of communicating about taste and flavour are described and assessed, including how a grader uses these tools.
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
Don't Forget to Share
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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:
Can't say enough good things about this course!
13/02/2025
Charlie was the best tutor and made everything so accessible. The tasting elements were expertly explained and relatively easy to follow for someone who doesn’t have a brain which associates well with chemistry or biology. I learned so much and my senses were sparkling as I left… it was like I was seeing the world around me with an entirely new set of senses, being able to quantify aroma and taste in more considered ways than I’ve ever done before. Thank you so much for a great two days… I really didn’t want it to end.
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