Level 3

Fellow

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Self-Study

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Katy Fenwick

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CheeseLove

Self Study | Level 3 – Cheesemaking: Additives & Enzymes

Name: Cheesemaking: Additives & Enzymes – Anytime
Brand: Academy of Cheese
SKU: L3CM1
Price: 75 GBP
Availability: InStock

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Cheesemaking: Additives & Enzymes

Gain a detailed knowledge of the role of additives and enzymes in the cheese making process along with the different cheese defects and possible solutions.

About this course
Time to level up your cheesemaking knowledge.

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.

Who is it 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.

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 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!

Self Study | Level 3 – Cheesemaking: Additives & Enzymes

Choose a date and time

Cheesemaking: Additives & Enzymes

£75.00

Testimonials

What our delegates are saying

As a cheesemaker this course was very comprehensive and thorough. I enjoy the modular layout for level 3. A great resource!
Also the customer service is excellent. Highly recommend.

Tracey Johnson

A very interesting Module with lots of information well presented.

Alison Tuck

This is a serious course and I have learnt a lot about cheesemaking – especially what not to do.. Accessible and fascinating

Mike Nistor

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.

The Cheesemaking Process

As well as the four main ingredients used in cheesemaking (covered in Level One and Level Two courses) further non-milk ingredients can be used in the cheesemaking process. In this core module the function of additives and enzymes will be explored further, along with common defects associated with different cheese types.

Additives and Enzymes

The first part of this course focusses on additives, as defined by the EU, and certain enzymes; and their roles in the cheesemaking process. This includes a detailed look at annatto – its history, uses in different cheeses, and how it is processed for use in cheesemaking – with a comparison exercise to explore the potential impacts on flavour and texture in a finished cheese.

This part also covers how additives are legislated in the EU and USA and incorporates a case study into how additives formed part of a legal fight to protect a PDO cheese.

Common cheese defects

The second part of the course addresses common defects that can arise from cheesemaking processes and how they can be identified, avoided and/or rectified. The learning materials work through common defects, describing the most likely causes and how to identify them.