Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Maturing, Affinage & Grading
About
Cheese Maturing, Affinage & Grading
Learn to grade cheese, to assess its quality and condition. Understand the ripening conditions required to bring a cheese to optimum condition within a given time scale. And, discover the materials used for the ripening of cheese, including wood, plastic and metal.
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 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 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 – Maturing, Affinage & Grading
Choose a date and time
Maturing, Affinage & Grading
- Anytime
£75.00
Audience
Who is this course for?
This course is aimed at those 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
This module will explore the conditions in maturing rooms and how an affineur can adjust certain variables to create the optimum environment for ripening. This will include the equipment and materials commonly used, and a discussion of the food safety hazards in a maturation space and how to manage them.
The processes and conditions required for a wide variety of Make Post-Make categories of cheese are detailed along with suggested actions for remedying defects. The final section explores the role of the grader in different contexts in the industry.
Variables in Affinage
The first section of the course looks at how adjustments in temperature, humidity and air flow can be used to create the optimum conditions for cheese maturation, and how these variables interact. Commonly used materials and tools, and the most appropriate use of them will be described, as well as hygiene considerations specific to affineurs.
Ripening Conditions for Different Styles of Cheese
The second section is a guide to maturing the most popular cheese styles categorised by the Academy Make Post-Make model. Each category has a step-by-step description of the processes used to bring the cheese to the desired state for sale. This section ends with a discussion on common defects occurring in affinage, and possible remedial actions
The Role of a Grader
This final section looks at the role of the grader. For many small enterprises the roles of grader and affineur are often undertaken by the same person but it is important to recognise the difference, and how a grader uses assessment to help shape the work of cheesemaker, affineur, and final vendor.
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
Cheese Maturing, Affinage & Grading
Learn to grade cheese, to assess its quality and condition. Understand the ripening conditions required to bring a cheese to optimum condition within a given time scale. And, discover the materials used for the ripening of cheese, including wood, plastic and metal.
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 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 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 – Maturing, Affinage & Grading
Choose a date and time
Maturing, Affinage & Grading
- Anytime
£75.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Audience
Who is this course for?
This course is aimed at those 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
This module will explore the conditions in maturing rooms and how an affineur can adjust certain variables to create the optimum environment for ripening. This will include the equipment and materials commonly used, and a discussion of the food safety hazards in a maturation space and how to manage them.
The processes and conditions required for a wide variety of Make Post-Make categories of cheese are detailed along with suggested actions for remedying defects. The final section explores the role of the grader in different contexts in the industry.
Variables in Affinage
The first section of the course looks at how adjustments in temperature, humidity and air flow can be used to create the optimum conditions for cheese maturation, and how these variables interact. Commonly used materials and tools, and the most appropriate use of them will be described, as well as hygiene considerations specific to affineurs.
Ripening Conditions for Different Styles of Cheese
The second section is a guide to maturing the most popular cheese styles categorised by the Academy Make Post-Make model. Each category has a step-by-step description of the processes used to bring the cheese to the desired state for sale. This section ends with a discussion on common defects occurring in affinage, and possible remedial actions
The Role of a Grader
This final section looks at the role of the grader. For many small enterprises the roles of grader and affineur are often undertaken by the same person but it is important to recognise the difference, and how a grader uses assessment to help shape the work of cheesemaker, affineur, and final vendor.
Gallery
Gallery
Don't Forget to Share
#StudyCheese
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:
Leave a Review
Enjoyed this course? We'd love to hear your thoughts! Leave a review and help others on their learning journey.
You must be logged in to submit a review.
