Level 2
Member
Mode
Classroom
Trainer
Patrick McGuigan’s Level 2 Member Certification
About
Why Choose This Course?
If you’ve passed your Academy of Cheese Level One accreditation, and you’re ready for a new cheese challenge, then the time is right for Level Two.
Join author and expert Patrick McGuigan for an immersive two-day course at the WSET London wine school to go deeper into topics including the Structured Approach to Tasting Cheese, milk composition, cheesemaking, maturation, building cheeseboards and perfect pairings.
A significant step up from Level One, the course will take a hands-on approach with 25 different cheeses tasted over the two days, plus a live cheesemaking session, a build-your-own cheeseboard challenge and special sections devoted to pairing cheese with wine, beer, cider and soft drinks. There will even be card games of ‘cow top trumps’ to help students learn their dairy breeds.
The fun, interactive course will be packed with information based on Patrick’s 15-year career in cheese, which has seen him visit and learn from the best cheesemakers, maturers and cheesemongers in the world, writing three books in the process.
Patrick also holds the WSET Level 3 and French Wine Scholar qualifications, so is excited to bring his love of curd and grape together.
The day-long, classroom course will help prepare students for the Academy of Cheese Level Two assessment (which students can take in their own time online). Please note that Level Two requires students to complete a significant amount of home learning after the course, before taking the assessment.
The course will cover:
• A deeper exploration of the Structured Approach to Tasting Cheese
• How feed and forage affect milk composition
• Different types of starter cultures, ripening cultures and rennets,
• The importance of acidity development, drainage and temperature control in cheesemaking
• Dairy breeds
• Cheese maturation
• Cheese faults
• Creating show-stopping cheeseboards
• PLUS: a special session looking at perfect pairings of cheese and drinks, including wine, beer and cider.
Students will taste 25 cheeses over the two days, plus wine samples, and will receive course materials including a book detailing the 75 cheeses at Level 2.
At a glance
Cheese & Wine Tasting
You will taste 25 cheeses and, with both WSET Level 3 and French Wine Scholar qualifications, Patrick is excited to bring his love of curd and grape together with a special section during the class looking at perfect pairings.
Live Cheesemaking Session
Build Your Own Cheeseboard Challenge
Taught by one of the UK's leading cheese experts
Patrick McGuigan is one of Britain’s leading cheese writers and communicators. He writes about cheese for titles including The Telegraph, The Financial Times and Delicious, and has contributed to BBC Radio 4’s The Food Programme.
Central London Location
Based at the WSET London's classrooms, just around the corner from London Bridge mainline and underground stations, getting here won't be a problem.
Course Dates
Patrick McGuigan’s Level 2 Member Certification
Choose a date and time
Currently, no course dates are available.
Course Content
A deeper exploration of the Structured Approach to Tasting Cheese
How feed and forage affect milk composition
Different types of starter cultures, ripening cultures and rennets,
The importance of acidity development, drainage and temperature control in cheesemaking
Dairy breeds
Cheese maturation
Creating show-stopping cheeseboards
Cheese faults
PLUS: a special session looking at perfect pairings of cheese and drinks, including wine, beer and cider.
Gallery
Gallery
Training Partner
Patrick McGuigan
Set up by Academy Training Partner, Patrick McGuigan - cheese specialist & author, offering training and consultancy to consumers and professionals.
About
Why Choose This Course?
If you’ve passed your Academy of Cheese Level One accreditation, and you’re ready for a new cheese challenge, then the time is right for Level Two.
Join author and expert Patrick McGuigan for an immersive two-day course at the WSET London wine school to go deeper into topics including the Structured Approach to Tasting Cheese, milk composition, cheesemaking, maturation, building cheeseboards and perfect pairings.
A significant step up from Level One, the course will take a hands-on approach with 25 different cheeses tasted over the two days, plus a live cheesemaking session, a build-your-own cheeseboard challenge and special sections devoted to pairing cheese with wine, beer, cider and soft drinks. There will even be card games of ‘cow top trumps’ to help students learn their dairy breeds.
The fun, interactive course will be packed with information based on Patrick’s 15-year career in cheese, which has seen him visit and learn from the best cheesemakers, maturers and cheesemongers in the world, writing three books in the process.
Patrick also holds the WSET Level 3 and French Wine Scholar qualifications, so is excited to bring his love of curd and grape together.
The day-long, classroom course will help prepare students for the Academy of Cheese Level Two assessment (which students can take in their own time online). Please note that Level Two requires students to complete a significant amount of home learning after the course, before taking the assessment.
The course will cover:
• A deeper exploration of the Structured Approach to Tasting Cheese
• How feed and forage affect milk composition
• Different types of starter cultures, ripening cultures and rennets,
• The importance of acidity development, drainage and temperature control in cheesemaking
• Dairy breeds
• Cheese maturation
• Cheese faults
• Creating show-stopping cheeseboards
• PLUS: a special session looking at perfect pairings of cheese and drinks, including wine, beer and cider.
Students will taste 25 cheeses over the two days, plus wine samples, and will receive course materials including a book detailing the 75 cheeses at Level 2.
At a glance
Cheese & Wine Tasting
You will taste 25 cheeses and, with both WSET Level 3 and French Wine Scholar qualifications, Patrick is excited to bring his love of curd and grape together with a special section during the class looking at perfect pairings.
Live Cheesemaking Session
Build Your Own Cheeseboard Challenge
Taught by one of the UK's leading cheese experts
Patrick McGuigan is one of Britain’s leading cheese writers and communicators. He writes about cheese for titles including The Telegraph, The Financial Times and Delicious, and has contributed to BBC Radio 4’s The Food Programme.
Central London Location
Based at the WSET London's classrooms, just around the corner from London Bridge mainline and underground stations, getting here won't be a problem.
Course Dates
Patrick McGuigan’s Level 2 Member Certification
Choose a date and time
Currently, no course dates are available.
Training Partner
Patrick McGuigan
Set up by Academy Training Partner, Patrick McGuigan - cheese specialist & author, offering training and consultancy to consumers and professionals.
Course Content
A deeper exploration of the Structured Approach to Tasting Cheese
How feed and forage affect milk composition
Different types of starter cultures, ripening cultures and rennets,
The importance of acidity development, drainage and temperature control in cheesemaking
Dairy breeds
Cheese maturation
Creating show-stopping cheeseboards
Cheese faults
PLUS: a special session looking at perfect pairings of cheese and drinks, including wine, beer and cider.
Gallery
Gallery
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Contact
Contact Patrick McGuigan
Use the form opposite to contact Patrick about this course.
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