COURSE LEVEL
THREE & FOUR
Cheese Tasting
Gain a detailed understanding of the taste pathways in the body and how they are triggered, leading to what we call flavour and taste. Identify common flavour chemicals; where they are sensed and examples of cheese in which they present. And, discover the best practice in conducting sensory analysis.
About this course
A deep dive into Cheese Tasting
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Who is it for?
This course is aimed at professionals working in the cheese industry and cheese enthusiasts. For example: Senior staff in cheese retail, food service or wholesale; cheesemakers; food producers, judges for cheese competitions; technologists; and associated professions.
What you’ll learn
INCLUDES:
How we taste
The first section of the module describes the taste and flavour receptor in our mouth and nose, and how our brains process the information into an experience of taste and flavour. This information is then applied in approaching how to optimise one’s taste sensitivity and capacity for critical assessment of a cheese.
The Metabolic Cascade
Moving on from how we experience taste and flavour, this section of the module looks at how these chemical compounds are created. The cheesemaking process is envisioned as a cascade of metabolic processes with flavour-producing pathways influenced by cheesemakers and affineurs.
Sensory Analysis and Grading
The third section looks at how taste and flavour are assessed within the industry. Learners will explore how different cheese have varying degrees of expected standards and how these are applied. Different methods of product analysis and means of communicating about taste and flavour are described and assessed, including how a grader uses these tools.
Profiling cheese
This final section will guide learners to use their understanding of how flavour is created to identify cheeses in blind tasting, and to use predicted, likely flavours to assess a known cheese against a standard.
What you get
Enrol now and get instant access to Tasting Cheese
Cheese Library Access
Delegates can access our ever-growing Cheese Library which clearly and accurately catalogues cheese in a user-friendly way.
Exclusive Resources
Delegates can access useful study aids as digital downloads or order printed versions.
Study Group
Join fellow students in your personal portal to discuss, debate and ask questions.
Ready to level up your Cheese Tasting skills and knowledge?
Why study with us
Academy of Cheese courses and certifications are an excellent way to prove your knowledge. Gain access to jobs in the cheese trade or improve your general cheese knowledge.
Convenient
Complete your exams in real time. No waiting weeks or months!
Focused
Certifications focus on understanding rather than memorising. Knowledge is retained for longer.
Knowledge check
Study as much as you like completing knowledge checks to test your knowhow as you go.
Learning roads
Use your computer or your phone to access learning and progress at your own pace.
Industry standard
The Academy of Cheese is globally recognised as a premiere cheese education provider.
Certification
Certifications are optional, affordable and a great way to help you get the job you’ve always wanted in the cheese industry.
