Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Cheesemaking: Recipes, Techniques, and Underlying Principles
About
Cheesemaking: Recipes, Techniques, and Underlying Principles
Gain an in-depth knowledge of the cheesemaking process, including quantities of starter, rennet and other ingredients, the effects of bacteriophage on cheesemaking and learn to make and mature a ripened cheese.
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?
Cheesemakers – both established, seeking to reinforce their knowledge, and new entrants looking for a firm base of applicable knowledge. Technologists and consultants. Affineurs and graders. Senior retail and wholesale staff.
Prerequisites
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.
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 access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three 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 3 – Cheesemaking: Recipes, Techniques, and Underlying Principles
Choose a date and time
Cheesemaking: Recipes, Techniques, and Underlying Principles
- Anytime
£95.00
Audience
Who is this course for?
Cheesemakers – both established, seeking to reinforce their knowledge, and new entrants looking for a firm base of applicable knowledge. Technologists and consultants. Affineurs and graders. Senior retail and wholesale staff.
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 Three (Fellow Certification) Self Study Course.
Cheesemaking knowledge
The cheesemaking process is followed step-by-step, describing how acidification, coagulation and drainage are managed. Delegates will learn how to select and dose starter cultures and rennet according to the style of cheese, as well as studying recipes for cheeses from 6 different Make Post-Make categories.
Sodium-reduction
The controversial topic of salt reduction in cheese is introduced with a study on how this impacts starter and non-starter lactic bacteria, and ultimately the profile of a finished cheese.
Processed cheese
Broaden your knowledge of the industry to include the manufacture of processed cheese.
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
Cheesemaking: Recipes, Techniques, and Underlying Principles
Gain an in-depth knowledge of the cheesemaking process, including quantities of starter, rennet and other ingredients, the effects of bacteriophage on cheesemaking and learn to make and mature a ripened cheese.
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?
Cheesemakers – both established, seeking to reinforce their knowledge, and new entrants looking for a firm base of applicable knowledge. Technologists and consultants. Affineurs and graders. Senior retail and wholesale staff.
Prerequisites
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.
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 access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three 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 3 – Cheesemaking: Recipes, Techniques, and Underlying Principles
Choose a date and time
Cheesemaking: Recipes, Techniques, and Underlying Principles
- Anytime
£95.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Audience
Who is this course for?
Cheesemakers – both established, seeking to reinforce their knowledge, and new entrants looking for a firm base of applicable knowledge. Technologists and consultants. Affineurs and graders. Senior retail and wholesale staff.
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 Three (Fellow Certification) Self Study Course.
Cheesemaking knowledge
The cheesemaking process is followed step-by-step, describing how acidification, coagulation and drainage are managed. Delegates will learn how to select and dose starter cultures and rennet according to the style of cheese, as well as studying recipes for cheeses from 6 different Make Post-Make categories.
Sodium-reduction
The controversial topic of salt reduction in cheese is introduced with a study on how this impacts starter and non-starter lactic bacteria, and ultimately the profile of a finished cheese.
Processed cheese
Broaden your knowledge of the industry to include the manufacture of processed cheese.
Gallery
Gallery
Don't Forget to Share
#StudyCheese
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.
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