Cheesemaking 1: Additives & Enzymes

Gain a detailed knowledge of the role of additives and enzymes in the cheese making process along with the different cheese defects and possible solutions.


(3 customer reviews)

About this course

Time to level up your cheesemaking knowledge.

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 aimed at cheese enthusiasts and individuals in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions. 


There are no prerequisites to taking this course. While some prior cheese 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

As well as the four main ingredients used in cheesemaking (covered in Level One and Level Two courses) further non-milk ingredients can be used in the cheesemaking process. In this core module the function of additives and enzymes will be explored further, along with common defects associated with different cheese types.

Additives and Enzymes

The first part of this course focusses on additives, as defined by the EU, and certain enzymes; and their roles in the cheesemaking process. This includes a detailed look at annatto – its history, uses in different cheeses, and how it is processed for use in cheesemaking – with a comparison exercise to explore the potential impacts on flavour and texture in a finished cheese. 

This part also covers how additives are legislated in the EU and USA and incorporates a case study into how additives formed part of a legal fight to protect a PDO cheese. 

Common cheese defects

The second part of the course addresses common defects that can arise from cheesemaking processes and how they can be identified, avoided and/or rectified. The learning materials work through common defects, describing the most likely causes and how to identify them. 

What you get

Enrol now and get instant access to Cheesemaking (Module 1)

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 cheesemaking 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.

3 reviews for Cheesemaking 1: Additives & Enzymes

  1. Tracey (verified owner)

    As a cheesemaker this course was very comprehensive and thorough. I enjoy the modular layout for level 3. A great resource!
    Also the customer service is excellent. Highly recommend.

  2. Alison (verified owner)

    A very interesting Module with lots of information well presented.

  3. Mike (verified owner)

    This is a serious course and I have learnt a lot about cheesemaking – especially what not to do.. Accessible and fascinating

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