Level 3
Fellow
Mode
Classroom
Trainer
Regulation & Good Practice for Cheesemongers | 1-Day Course
About
Cheese Regulation & Good Practice: One Day Course for Cheesemongers
Lead on good practice. Build confidence. Speak the language of safety with your EHO.
*You do not need to be studying with the Academy of Cheese to attend this course.
This one-day course combines all three of our Regulation & Good Practice modules into a single, practical, and confidence-building experience designed specifically for cheesemongers and cheese retail professionals.
The Day at a Glance
9:30 – Arrival & Introductions
Session 1: Understanding Regulation & Allergens
Who’s who in food regulation, what EHOs do, and how allergen rules apply to cheese. Practical allergen management for retail environments, including when to segregate cheeses.
Session 2: Microbes & Shelf Life
“Meet the microbes” – the good, the bad, and the misunderstood. Learn about testing, swabbing (live demo), and shelf-life factors that influence cheese safety.
13.00 – 13.45 – Break for Lunch
Lunch is not included in the price of the day, but there are plenty of cafes and lunch options in the vicinity.
Session 3: HACCP for Cheesemongers and Affineurs
Work through real retail and affinage examples, decision trees, and pre-requisites. Understand how to demonstrate due diligence with confidence.
Session 4: Health Claims, Customer Questions & Troubleshooting
How to answer common customer questions (like A2 milk and allergens) accurately and clearly. Wrap up with open discussion, troubleshooting, and peer sharing.
17.00: – Finish and Exit
⚠️ Note: This is not accredited HACCP or food safety training. It builds on that foundation with cheese-specific content, discussion, and confidence-building.
Location:
L’Espace at the Église Protestante Française de Londres
French Protestant Church of London
8-9 Soho Square
London W1D 3QD
What You'll Gain
Confidence to engage with regulators
Understand what EHOs are looking for and how to communicate effectively and positively.
Cheese-focused HACCP understanding
Learn how HACCP principles apply to cutting, wrapping, affinage, and retail cheese storage.
Clear allergen and labelling knowledge
Know exactly how to give safe, accurate information to customers - without jargon or panic.
Microbiological insight
Get hands-on with testing, swabbing, and shelf-life factors that affect cheese on your counter.
Peer learning and professional guidance
Share challenges and ideas with other mongers under the guidance of an experienced cheese professional.
Personal feedback opportunity
Bring your own HACCP or risk assessment to the party! Time permitting, we will be happy to offer one-to-one advice at the end of the day (not guaranteed).
Online Reference Materials
12-months access to all three of the Academy of Cheese Level Three Regulation and Good Practice Modules and Assessments (worth £225).
Course Dates
Regulation & Good Practice for Cheesemongers | 1-Day Course
Choose a date and time
Regulation & Good Practice for Cheesemongers | Comprehensive 1-Day Course
- 2nd February 2026
- London
£295.00
Audience
Who is the course for?
Cheesemongers and cheese retail managers
Affineurs and those handling maturation or repackaging
Anyone wanting to bridge the gap between general food safety training and the realities of the cheese counter
Anyone studying towards Fellow Certification or Master of Cheese (not essential)
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 Regulation & Good Practice: One Day Course for Cheesemongers
Lead on good practice. Build confidence. Speak the language of safety with your EHO.
*You do not need to be studying with the Academy of Cheese to attend this course.
This one-day course combines all three of our Regulation & Good Practice modules into a single, practical, and confidence-building experience designed specifically for cheesemongers and cheese retail professionals.
The Day at a Glance
9:30 – Arrival & Introductions
Session 1: Understanding Regulation & Allergens
Who’s who in food regulation, what EHOs do, and how allergen rules apply to cheese. Practical allergen management for retail environments, including when to segregate cheeses.
Session 2: Microbes & Shelf Life
“Meet the microbes” – the good, the bad, and the misunderstood. Learn about testing, swabbing (live demo), and shelf-life factors that influence cheese safety.
13.00 – 13.45 – Break for Lunch
Lunch is not included in the price of the day, but there are plenty of cafes and lunch options in the vicinity.
Session 3: HACCP for Cheesemongers and Affineurs
Work through real retail and affinage examples, decision trees, and pre-requisites. Understand how to demonstrate due diligence with confidence.
Session 4: Health Claims, Customer Questions & Troubleshooting
How to answer common customer questions (like A2 milk and allergens) accurately and clearly. Wrap up with open discussion, troubleshooting, and peer sharing.
17.00: – Finish and Exit
⚠️ Note: This is not accredited HACCP or food safety training. It builds on that foundation with cheese-specific content, discussion, and confidence-building.
Location:
L’Espace at the Église Protestante Française de Londres
French Protestant Church of London
8-9 Soho Square
London W1D 3QD
What You'll Gain
Confidence to engage with regulators
Understand what EHOs are looking for and how to communicate effectively and positively.
Cheese-focused HACCP understanding
Learn how HACCP principles apply to cutting, wrapping, affinage, and retail cheese storage.
Clear allergen and labelling knowledge
Know exactly how to give safe, accurate information to customers - without jargon or panic.
Microbiological insight
Get hands-on with testing, swabbing, and shelf-life factors that affect cheese on your counter.
Peer learning and professional guidance
Share challenges and ideas with other mongers under the guidance of an experienced cheese professional.
Personal feedback opportunity
Bring your own HACCP or risk assessment to the party! Time permitting, we will be happy to offer one-to-one advice at the end of the day (not guaranteed).
Online Reference Materials
12-months access to all three of the Academy of Cheese Level Three Regulation and Good Practice Modules and Assessments (worth £225).
Course Dates
Regulation & Good Practice for Cheesemongers | 1-Day Course
Choose a date and time
Regulation & Good Practice for Cheesemongers | Comprehensive 1-Day Course
- 2nd February 2026
- London
£295.00
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 the course for?
Cheesemongers and cheese retail managers
Affineurs and those handling maturation or repackaging
Anyone wanting to bridge the gap between general food safety training and the realities of the cheese counter
Anyone studying towards Fellow Certification or Master of Cheese (not essential)
Gallery
Gallery
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