Chiswick Cheese Market | No2 Pound Street - Associate Level Certification October 2022

Want to know more about cheese? Want to know how to tell a good cheese even before you buy? Want to understand what makes a great cheese? Then you need to become an ‘Associate’ of The Cheese Academy – Lucy Cufflin is teaming up with James Grant from No 2 Pound Street to present this one-day intensive first level cheese certification.



What is the ‘Associate’ course?

This initial level course from the Academy of Cheese is the first step along a journey of cheese certifications. This one-day course explores the main types and styles of cheese. It is fun, it is supremely informative and gives you the tools to understand how to appreciate cheese through sight, smell and taste. You will try many different cheeses during the day. Upon successful completion of the course you will receive an Academy certificate and ‘Associate’ pin. This can be the beginning of a lifetime of cheese study or simply just for fun – whichever it is for you you’ll leave knowing lots more about cheese than when you arrived!

Who is the course for?

A great course for those thinking about a career in cheese but also perfect for the ardent cheese lover who just wants to know more; who wants to learn how to appreciate it and immerse themselves in a world of artisan cheese. It’s just a great cheesy thing to do!

Where and when?

At Chiswick Cheese Market’s commercial kitchen at 14 Turnham Green Terrace Mews, London W4 1QU (just behind Chief Coffee shop). Refreshments, including lots of cheese, supplied throughout the day.24th October 2022, 10am – 6pm

How much? £145 per person including exam fee.

The team – James Grant and Lucy Cufflin team up to offer simply the very best Level One Associate course

James Grant has been involved with cheese for many years running some of London’s most prestigious restaurants but over the last 10 years James and his wife have operated No2 Pound Street – wine and British Cheese shop. It is Buckinghamshire’s premier Artisan cheese shop selling only British cheeses. James travels the length and breadth of the country to seek out the very best of the best. He appears on TV, judges at many cheese awards and he is a qualified training partner of The Academy of Cheese.

Lucy Cufflin has been cooking for over 30 years and is executive chef to Skiworld ltd. She has written two cookery books and trained literally 1000s of chalet staff to get them ready for chalet cooking. She has spent over 14 years in the French Alps and has a particular love for mountain cheeses. She is a co-founder of The Chiswick Cheese Market – the UK’s only monthly market dedicated to artisan cheese. Lucy is a Member of the Academy of Cheese.


Please note once the course is booked it is non-refundable. All bookings are final, however, if you are unable to attend you can reassign your booking to a new available date or to another person. We require 14 days’ notice prior to original booking date.

We reserve the right to cancel a course at short notice should events beyond our control make this unavoidable. Should this occur, delegates will be offered a place on our next available scheduled course or a full refund.

Includes instant access to the Associate learning road and certification

  • How to describe the key ingredients used in cheesemaking and their purpose
  • Have an overview of the steps involved in cheesemaking and maturation
  • Understand the Academy of Cheese Make/Post-Make (MPM) Model
  • Understand how milk is produced
  • Recognise the condition of a soft mould-ripened cheese in terms of degree of ripeness
  • Understands cheese grading and its relevance
  • Understands the role of maturation and affinage in adding value to the product
  • Knows the different techniques to accelerate and decelerate ripening in soft mould-ripened cheese
  • Understand of how cheese is bought and transported including the term “chill chain”
  • Understand the importance of offering an appropriate range of cheeses for a cheese board
  • Select and use appropriate packaging, to wrap and re-wrap cheese
  • Be able to cut cheese using appropriate tools
  • Understand the importance of caring for, cutting and serving cheeses appropriate to the variety
  • Understands the key descriptors of cheese i.e. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM Model, protected status, age
  • Understands the principles of pairing cheese and drinks
  • An overview of the history of cheesemaking
  • Understand the differences between large scale and artisan production
  • Understand an overview of the nutritional value of cheese
  • Demonstrates good hand-washing techniques
  • Understand how to handle cheese safely
  • Understand the difference between “use by” and “best before”
  • Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
  • Practical assessment of cheese using the model

At Level One you are required to study and taste 25 iconic cheeses. You will find details on each cheese in your delegates pack and in the online Cheese Library. Whether you attend an online or classroom course you will be expected to have tasted the 25 cheeses on the Level One list by the time of your assessment.

Use the Structured Approach to Tasting Cheese (SATC) sheet to record your tasting notes.

Whichever way you chose to study, you’ll need to take the online exam to become a certified Academy of Cheese Associate. It’s 30 questions in 30 minutes, you’ve got this! 


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