Level Two Member Certification with hands-on Cheesemaking

Name: Level Two Member Certification with hands-on Cheesemaking
Price: 595 GBP
Availability: InStock

Full Days

£595

Spend two immersive days with this new and interactive in-person Level Two course, taking in the practical and theoretical skills towards your Member Certification.

We are excited to offer this Level Two course with a strong emphasis on cheesemaking. It has been designed for cheese industry professionals and passionate consumers alike that have completed the Academy of Cheese Level One Associate Certification.

If you are looking to deepen your understanding of cheese and cheesemaking, this hands-on Level Two course is for you, taking place in a working cheese makers, all in the presence of cheese industry experts.

Becoming a Level Two Member, through attending the course and subsequent successful completion of the study modules and coursework, will be of significant benefit to cheesemakers, cheesemongers, fromelliers and other cheese professionals.

Benefits of attending this course

Exhibit a refined knowledge of cheesemaking and the different styles of cheese, allowing better negotiation with suppliers and customers.

Demonstrate advanced mongering skills to staff, peers, managers, and the public.

Confidently use your palate to objectively assess and eloquently describe a cheese.

Gain an understanding of cheese and its applications within a restaurant environment, including pairing and accompaniments.

Fast-track your cheese career through commitment to continued professional development.

Level Two Member Certification with hands-on Cheesemaking

Choose a date and time

Currently, no course dates are available.

Testimonials

I got to meet many amazing people who also cared deeply about cheese

Chelsia Choi

Level Two Alumni

Course Itinerary:

As well as examining, by way of group activities and discussion, the theoretical topics covered by the Level Two course modules, this two-day course will bring to life the more practical aspects of the Member Certification, including:

1: Cheesemaking

Get “hands-on” with the cheesemaking modules at Level Two, using a range of different equipment, concentrating on making two styles of cheese – one lactic set and one rennet set, Camembert-style. The cheese styles are chosen to demonstrate how different approaches to coagulation in the Make ultimately impact the finished cheese.

Learn the two different processes to making soft cheese.
Learn how to select cultures for acidification and for ripening.
Learn how pH, titratable acidity, and flocculation play a role in cheesemaking
Use a range of different cheesemaking equipment.
Expand your knowledge of the different Make Post-Make categories
Understand the essential elements of Food Safety in a cheesemaking context and see how Regulation and Good Practice is applied in a working dairy.

Back in the classroom, your practical work will be backed up with innovative teaching methods demonstrating the science behind cheesemaking.

2: Tasting & Sensory Analysis

Develop your tasting skills and calibrate your palate with those of your fellow delegates, whilst completing your Level Two Tasting Sheets. We will take you through the science, theory and practical aspects of tasting cheese, using the Structured Approach, highlighting the difference between simple tastes and complex flavours.

Taste 20 of the 75 cheeses studied at Level Two.
Learn how to taste and describe a cheese objectively, overcoming any prior personal bias.

“This was the first time in my life I understood the difference between taste and palate. The Structured Approach To Tasting Cheese is systematic in understanding the difference, in terms of tasting and knowledge of Make and Post-Make.” – Lucy Hunt, Level Two Alumni

3. Cutting & Wrapping Skills

Fine tune your mongering skills with a masterclass of cutting and wrapping. Learn how to cut and wrap a variety of shapes and sizes of cheese, using a range of different cheese tools.