Academy of Cheese Brand
Associate course
4 session course

Culture & Culture

Culture & Culture is proud to be one of the registered Training Partners of the Academy of Cheese to offer the UK’s first accredited cheese training programme in non-English language; Japanese.

Find a date to study What will I learn?

The course.
What will I learn?

Based on the profound knowledge gained through Japan’s cheese qualification system accredited by CPA (Cheese Professional Association) and solid experience of running cheese-focused seminars & events in the UK over the last few years, Culture & Culture is now providing the UK’s Academy of Cheese Level 1 certification course that is recognised as an approved accreditation for the cheese industry.

The course is currently being offered online in a virtual classroom with a maximum of five students – very friendly and profound.

Each interactive course will be running over 4 sessions from 10.30am – 12.30pm (GMT)

The course will be in Japanese, not only will it cover Level 1 tuition but also we will make some introduction of British / Irish artisan cheeses.

Culture & Culture’s delegates will receive:

Please note: Those who are in Japan and interested in taking this course, please directly contact Kanako at Culture & Culture. Special arrangement will be made for you. Please note that the course fee will be a little higher.

All courses are currently fully booked, if you would like to join the waiting list for the next course, please visit


Please note once the course is booked it is non-refundable. All bookings are final, however, if you are unable to attend you can reassign your booking to a new available date or to another person. We require 14 days’ notice prior to original booking date.

We reserve the right to cancel a course at short notice should events beyond our control make this unavoidable. Should this occur, delegates will be offered a place on our next available scheduled course or a full refund.

2021Academy of Cheese Level 1  Zoomオンライン5月コース

日時2週間にわたり4回(各2時間)Zoom (オンライン)で講義

– Class 1 – 5月12日(水) : チーズの生産過程と基本分類

– Class 2 – 5月14日(金) : チーズの熟成、白カビ、青カビタイプ(テイスティング込み)

– Class 3 – 5月18日(火): ハード系チーズについて(テイスティング込み)

– Class 4 – 5月20日(木):チーズの取り扱い、ドリンクとフードペアリング、予備知識



*Academy of Cheese Level 1教本、Culture & Culture 独自のバイリンガル教材、試験料、Academy of Cheese アカウント開設、テイスティングチーズ全て込み




– チーズって一体何?

– どんなスタイル、種類があるの?

– 美味しいチーズとは?

– スーパーとチーズ専門店って何が違うの?

– 上手な保存方法は?

– 美味しいチーズの見分けるにはどうすればいい?

– 大陸とイギリスのチーズの違いとは?


– チーズ専門店で上手にチーズを選べるようになりたい

– 奥深いチーズの世界を探求するための足がかりを作りたい

– チーズを通して、日常の楽しみの幅を広げたい

– チーズと飲み物のペアリング、基本理論を知りたい

– チーズ専門店でのチーズショッピングを楽しめるようになりたい

Associate course
4 session course

Course dates
Select an option that works for you.

12th May, 14th May, 18th May, 20th May

Culture & Culture

virtual classroom (including cheese UK residents)

Course bookings managed by the Training Partner.

£190 inc VAT

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