La Fromagerie

Founded by Patricia Michelson in 1992, La Fromagerie now comprises three award winning shops in London, with walk-in Cheese Rooms and dedicated eating areas to enjoy their cheese, wine and produce. They also run a successful wholesale business supplying some of the country’s most respected restaurants, bars and corporate clients. The course will be taught by Max Melvin, a senior cheesemonger and educator who is part of the team’s tasting workshops and events in the shops and are available all through the year.

The course.
What will I learn?

The course will be devoted to tasting cheeses at various stages of the ripening process, discussing & understanding the structured approach to tasting (SATC) & the Academy of Cheese proprietary cheese classification system, the Make-Post Make model.

Giving you thorough grounding in the following topics:

• The history of cheese

• The cheese making process

• Ripening and maturing

• Affinage and Grading

• Buying and distribution

• Presentation

• Communicating

• Cheese industry knowledge

• Regulation and good practice

• Tasting

• Pairing

• Identification

• The 25 key cheeses for Level 1

The course will be taught by Max Melvin, one of our senior cheesemongers & educators. He has written & presented many cheese workshops that take a unique multidisciplinary approach to this fascinating subject. They take in his background in science, politics, philosophy and teaching. He is especially interested in the science of milk & cheese, & makes our beautiful homemade cultured butter.

Included in the price are a day’s teaching, tasting, lunch and refreshments in addition to access to the Academy of Cheese materials and online level one exam. We will give you everything you need to pass Level One and gain your level one accreditation. Delegates will also receive exclusive discounts on cheese related workshops run at La Fromagerie throughout the year in addition to an exclusive discount on the cheeses covered in the course.

Associate course

1 day course