Level 2
Member
Mode
Self-Study
Trainer
Self Study | Level 2: Member Certification
About
Why chose this course?
Take your cheese education to the next level and study for the Member certification with our eLearning platform, accessible online wherever you are in the world, 24/7. This self-study course platform allows you to study at your own pace, at a time that suits you.
Each delegate can download a digital delegate pack with informative visual guides to use alongside the Learning Road. These include the cheese matrix, the simple & complex flavour trees, the classification guide, the step-by-step tasting sheets and the full colour Level Two 75 cheeses book. Printed packs are also available to purchase separately.
When you enrol you’ll receive instant access to:
– Level Two online Learning Road, consider this your digital course book
– Knowledge check questions to test your progress as you study
– Digital downloadable delegate pack (printed version available to purchase)
– Downloadable Tasting sheets
– Level Two Exam
– Cheese Library containing over 450 cheeses
The Self Study course does not include cheese but we encourage delegates to taste as many of the 75 cheeses as possible whilst studying the course.
You have 12 months access to the Learning Road and to take the exam. Upon passing the exam you will receive a pin badge and certificate suitable for framing.
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
12 Months access to our Level Two (Member Certification) Learning Road and Level Two 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 2: Member Certification
Choose a date and time
Member certification Self Study
- Anytime
- Online
£440.00
Testimonials
What our delegates are saying
Audience
Who is this course for?
Level Two has been designed for cheese industry professionals throughout the supply chain who wish to advance their learning and expertise. It will also appeal to customers looking to improve their understanding of cheese production and varieties. Becoming a Member, through the successful completion of the study modules and coursework, will be of significant benefit to anyone working in the industry wanting to continue their professional development.
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 Two (Member Certification) Self Study Course.
Milk Production & Cheesemaking
Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)
Has knowledge of the key milking breeds – Cows (Bos taurus)
Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)
Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)
Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development
Maturing, Affinage & Grading
Understands how rind washing is carried out and how it affects the flavour profile of cheese.
Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
Is able to recognise the condition of a hard and blue cheese in terms of maturity
Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
Is able to use a cheese iron
Buying & Distribution
Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
Understands the cost structure of the supply chain and the impact of wastage on profitability
Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)
Presentation
Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
Understands the use of different types of cheese in cooking variety
Communicating
Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
Understands that different customers may rank the importance of key descriptors differently
Understands the health benefits of cheese
Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
Can suggest appropriate cheese pairings with food and drink
Cheese Industry Knowledge
Has a detailed understanding of the history of cheese in the UK
Has an understanding of current market trends in UK and world cheese consumption – Key Events
Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
Has an understanding of current market trends in UK and world cheese consumption – Trends
Regulation & Good Practice
Understands the requirements relating to the approval of food businesses
Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
Understands the legal requirements relating to labelling and trading standards
Understands the terms withdrawal and recall and the circumstances in which these would be carried out
Tasting
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion
Level Two - Member 100 Cheeses
Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level Two list
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
Why chose this course?
Take your cheese education to the next level and study for the Member certification with our eLearning platform, accessible online wherever you are in the world, 24/7. This self-study course platform allows you to study at your own pace, at a time that suits you.
Each delegate can download a digital delegate pack with informative visual guides to use alongside the Learning Road. These include the cheese matrix, the simple & complex flavour trees, the classification guide, the step-by-step tasting sheets and the full colour Level Two 75 cheeses book. Printed packs are also available to purchase separately.
When you enrol you’ll receive instant access to:
– Level Two online Learning Road, consider this your digital course book
– Knowledge check questions to test your progress as you study
– Digital downloadable delegate pack (printed version available to purchase)
– Downloadable Tasting sheets
– Level Two Exam
– Cheese Library containing over 450 cheeses
The Self Study course does not include cheese but we encourage delegates to taste as many of the 75 cheeses as possible whilst studying the course.
You have 12 months access to the Learning Road and to take the exam. Upon passing the exam you will receive a pin badge and certificate suitable for framing.
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
12 Months access to our Level Two (Member Certification) Learning Road and Level Two 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 2: Member Certification
Choose a date and time
Member certification Self Study
- Anytime
- Online
£440.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Testimonials
What our delegates are saying
Audience
Who is this course for?
Level Two has been designed for cheese industry professionals throughout the supply chain who wish to advance their learning and expertise. It will also appeal to customers looking to improve their understanding of cheese production and varieties. Becoming a Member, through the successful completion of the study modules and coursework, will be of significant benefit to anyone working in the industry wanting to continue their professional development.
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 Two (Member Certification) Self Study Course.
Milk Production & Cheesemaking
Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)
Has knowledge of the key milking breeds – Cows (Bos taurus)
Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)
Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)
Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development
Maturing, Affinage & Grading
Understands how rind washing is carried out and how it affects the flavour profile of cheese.
Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
Is able to recognise the condition of a hard and blue cheese in terms of maturity
Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
Is able to use a cheese iron
Buying & Distribution
Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
Understands the cost structure of the supply chain and the impact of wastage on profitability
Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)
Presentation
Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
Understands the use of different types of cheese in cooking variety
Communicating
Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
Understands that different customers may rank the importance of key descriptors differently
Understands the health benefits of cheese
Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
Can suggest appropriate cheese pairings with food and drink
Cheese Industry Knowledge
Has a detailed understanding of the history of cheese in the UK
Has an understanding of current market trends in UK and world cheese consumption – Key Events
Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
Has an understanding of current market trends in UK and world cheese consumption – Trends
Regulation & Good Practice
Understands the requirements relating to the approval of food businesses
Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
Understands the legal requirements relating to labelling and trading standards
Understands the terms withdrawal and recall and the circumstances in which these would be carried out
Tasting
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion
Level Two - Member 100 Cheeses
Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level Two list
Gallery
Gallery
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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:
Helpful at any level of cheese knowledge
13/08/2025
I have already done cheese-tasting courses in Italy, but the approach to the world of cheese developed by Academy is something completely different: level 1 starts off quietly, anyone can approach the MPM methodology, even if they are not a cheese professional, while level 2 is definitely more technical and in-depth, and even professionals sweat during the exam…
I can’t wait to dive into the deep milk of level 3, enhancing my knowledge of cheeses from around the world!
Learning all about Cheese with passion!
01/08/2025
I feel like I hit another milestone! Already got my hand on level 3 now and so looking forward to complete this journey. I truly recommend this course to all those interested in the sector as it is so informative and complete. As for those like me with such a great passion to making Cheese, this course is the right tool you need to produce a better cheese!!
Thank you so much for the amazing courses
03/12/2024
Living in Norway, we are in the midst of a cheese revolution. I work with beer, aquavit, and Norwegian cider and firmly believe there’s still much to learn about finding exciting combinations, especially between beer and cheese. Most of my tastings are set up as a friendly duel, where we pair three cheeses with two beers per cheese, allowing guests to vote for a winner. This approach encourages guests, even those without prior knowledge, to quickly analyze the pairings and choose a favorite, sparking many enjoyable conversations.
I greatly appreciated Academy of Cheese levels 1 and 2 and will most likely try level 3 in the future, though I plan to let level 2 sink in a bit more first. I think you’ve created a fantastic library of knowledge. While it’s understandably more tailored to the English market, I don’t see this as a problem. Thank you so much for the amazing courses! BR Hansi
I definitely feel empowered after passing this course
06/11/2024
Honestly and to keep it specific and short, I definitely feel empowered after passing this course and gained so much knowledge and looking forward to pass level 3 soon inshallah
I absolutely love this course!
13/08/2024
I absolutely love this course!
I really enjoyed the self-study associate level one course
04/08/2024
I really enjoyed the self-study associate level one course, and was able to successfully pass the final exam and am waiting to receive my pin and certification here in Seoul, Korea.
Like the WSET courses on wines, SATC tasting method of cheese was a good standard for me to taste and study cheese, since this provided me a way to organize my cheese knowledge I had acquired from reading books on artisan cheese and tasting a lot of cheese in general.
I know for a fact that when a course is well presented and taught for example what takes two years like the WSET level 3 certification in wines in the UK, I was able to finish in a week and get the certification from the London WSET Wine school, tasting 100 of wines in London and taking notes and exchanging views with classmates and great teachers the same week to pass on the final day of learning. However, it was not easy and I had put a lot of effort before travelling to the UK, and I was able to do that because I had received the actual book level 3 before travelling to the UK and had tasted about 3,000 wines in Korea for a year before going to London.
I look forward to tasting many more cheese with this SATC to pass the level 2 on cheese, and am now taking more tasting notes and organizing my knowledge, so I can do far better on the next self study level 2 course here on the Academy of Cheese in the coming weeks. I have tasted a lot of cheese before but I had no standardized tasting method like the one from Academy of Cheese.
I really appreciate the time and effort you have placed to make such a course in several levels accessible to someone so far away like me here in Seoul, Korea.
Keep up the good work and thank you for giving me the opportunity to further my studies on cheese which I love as much as wine. 🙂 Bravo ~ !
The quality, once again, was unparalleled.
17/03/2024
I thoroughly enjoyed my Level 2 self study course. After being successful in Level 1, I wanted to learn even more and was aware of the great materials the Academy presented to self study learners. The quality, once again, was unparalleled.
I would recommend this course to anyone that was successful in their Level 1 course and is hungry for more. That being said, students need to understand that this course is much more time consuming than Level 1. That was something I was unprepared for, but in the end it was all worth it!
I learned a lot, ate some great cheese, and felt confident going into the exam.
I would wholeheartedly recommend Level Two to someone who is simply a cheese enthusiast like myself.
16/06/2022
As someone who is not in the Cheese Industry, I was a little concerned before I started the course whether it would be a course for me. I need not have worried! I would wholeheartedly recommend Level Two to someone who is simply a cheese enthusiast like myself. The course is totally fascinating with a well-balanced in-depth look at cheese from various angles such as the history, science and the Makes plus expanding your own appreciation of the complex flavours of a wide range of cheeses. The facility to learn online from a Tutor such as Charlie with his vast experience and excellent and thoroughly enjoyable presentation style plus the Online Modules is very good indeed.
So, if you are just into cheese and want to learn more for your own pleasure and interest then do go for Level Two!!
I fully recommend this course
14/10/2021
I studied Level 2 during lockdown, this course is fully in depth and there is so much detail within the course it really helped me grow within my job but also my knowledge of cheese as-well as the more scientific aspects of the whole cheese making process. I really enjoyed going in to the detail with the tasting module its really helped elevate my experiences when tasting cheeses. I fully recommend this course even with level 2 self study is possible and it was helpful for me to keep taking time to focus on certain modules and keep going back to certain modules and studying the cheese library which i have used since to design cheese boards. Its basically a great course with lots of help and support along the way.
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