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. 


(2 customer reviews)

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.


There are no prerequisites to taking this course. While some prior cheese tasting experience covered in our Level One and Level Two courses would be helpful, it is also not required.

Get certified

Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.

What you’ll learn

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.


Complete your exams in real time. No waiting weeks or months!


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.


Certifications are optional, affordable and a great way to help you get the job you’ve always wanted in the cheese industry.

2 reviews for Cheese Tasting

  1. Sharon Ruwart (verified owner)

    The structure of the model linked how we experience taste to what happens to milk as it becomes cheese, at the molecular level, which is fascinating. The final part of the module connects the Academy’s structure approach to tasting cheese with the science of cheesemaking, such that I can now assess a new cheese and make very educated inferences as to its Make, Age and potentially, name the actual cheese. I would recommend this module even as a stand-alone course for someone very interested in cheese.

  2. Alison Tuck (verified owner)

    Wow! What a journey – fascinating, inciteful with a challenging exam. However I have learnt so much about Cheese tasting and the Metabolic Cascade and the sense of achievement when I passed was great.

Add a review