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26 reviews for Associate Certification
Alicia Wright –
I studied this course during lockdown and it was so helpful and informative it is a great start for anyone who is wanting to learn about cheese even if you are not in the industry itself. Very effective learning plan I love how the modules are all laid out and how there is no time limit so I could study at my own pace throughout the course. I would thoroughly recommend to anyone who has a keen interest or passion for cheese.
Priscilla Tan –
I took this course to learn more cheese. Being an Asian, cheese consumption is not native. Through this course, I am better to understand the world of cheese. The systematic tasting approach is very helpful in me to better appreciate cheese and communicate effectively about cheese. Thank you Academy of Cheese, whilst not yet an expert, I am certainly not a noob!
Svein Erik Backlund –
I took the course over a year ago with Charlie Turnbull as instructor. The intention was then to see how you did the courses since I hold many courses in Norway. The course was very good and a slightly different approach than what we normally have in Norway.
It has become an example to follow. Now I sign up for Level 2
Garth Andersen –
Fantastic to see all the hard work the Academy has put into this course. I work in the cheese industry and have been keen to get certified through AOC for a few years now. Very happy to be on my way.
Boris Svinolobov (verified owner) –
Thanks to the academy for an interesting and exciting course.🧀
Tom Healy –
Very well presented.
I’ve been away from working with cheese for a few years and this course has reignited my interest..will definitely be doing Level 2.
Alvaro Montenegro –
A very complete and educational course. Very happy to learn every time more about this wonderful world of cheese. Greetings from Peru!
Tracey Longhurst –
Such a good introduction to the professional world of cheese. Really useful learning; with Patrick Mcguigan imparting his knowledge in a way that was easy to remember. Great course mates from around the world which gave the course an added dimension. Looking forward to Level 2.
Dan Zenou –
Thank you for Creating AOC online course!
So happy to see that cheese can be recognised as much as wines is!
The AOC Associate onlines modules are very clear and understandable.
The 12min video is very interesting and gives a great explanation about cheese making.
Thank you again and looking forward studying Level 2!
From Dan, French living in Singapore.
Sarah Sambrook –
Fun, engaging and incredibly informative – can’t wait for the next level!
Paul Southward –
I really enjoyed doing this course and would recommend it to anyone with an interest in cheese, whether they be professional or just a cheese enthusiast. The cheese we had to taste certainly takes you through a range and the notes that came with them were comprehensive. The way the course is put together allows for different styles of learning so even if you don’t take it all in in one go, you can go back over it as many times as you need. Seriously thinking about doing level two!
Andrew West –
Very informative. Covers a broad spectrum: history, production methods, attributes & tasting. An excellent cross section of cheeses were provided for tasting and analyzing. Also of note is the good documentation and excellent on-line materials
Sarh Tetley –
Fantastic course, easy to study online between and after the Zoom classes. It has added so much to my knowledge of cheeses so thank you!
Loanna Giroldi (verified owner) –
Fantastic course! Easy to access and to study. Material and library well organised. I have studied new cheeses that I’ve never heard and tasted.
ROBBY YAFFE (verified owner) –
I took this course online.The theory was well presented in modules with quizz questions to make sure you understood the material.I found the cheese library for level one to be very helpfull.Tasting notes could be improved perhaps.i found the tasting part of the course to be quite a challenge since some of the cheeses arent available here in Israel.i hope to continue with level 2…but will have to figure out how to get 80 more cheese types.😃…i recommend level one to all cheese lovers around the globe.
Cátia Pereira –
Great course. I did an in-person session, and I’m grateful to be able to taste a different cheese that I don´t know. It’s an interesting course, with information about all the steps of processing to selling and conservation. I recommend it.
Игорь Михайлов (verified owner) –
Natalie Wedden –
I completed this course in person at Quicke’s, trained by Sam Wilkin who imparted his great knowledge and passion for cheese throughout the day. We walked around the farm and observed the cheese being made which really helped to bring the theory to life. Great educational course with good supporting material.
Karen Williams –
This course is easy to navigate and really enjoyable. I learnt more than I expected and now have more confidence to move ahead with my new venture of opening a cheese shop!
Lindsay Schwarz –
I learned so much from this course. The information (and the cheese) was easily digestible, and the assessment questions helped benchmark where I was with my knowledge base. I will definitely be signing up for level 2!
Laura Ansbro –
Very enjoyable course. The classroom day at No. 2 Pound Street was brilliant – I learnt such a lot, and gained a huge appreciation of the wide variety of cheeses and how to taste them. Thanks so much!
john marcus (verified owner) –
Already signed up for level two :). It was a great start to understanding and appreciating cheese.
It was a treat to taste the 25 recommended level one cheeses 🙂 ( all but one which i am looking for the usa 🙁 ) A+
Saimon Takashina –
I completed this course in just 2 days! I was passionate about cheese before I started, but I came out of it with more love and curiocity about cheese than before. I can`t wait to start Level 2.
Rebecca Knight –
Really enjoyed the in person session at the Paxton and Whitfield cheese shop (May 2022), as well as the self study elements.
I feel that the quizzes throughout the course material were almost too easy, so they didn’t accurately reflect the level of difficulty of the exam questions, which was much higher. I was also disappointed not to be able to review the questions I’d gotten wrong from the exam.
Tracey Colley –
Thank you for your review Rebecca. We really appreciate your feedback on the knowledge check questions. It’s our policy not to give out the exam questions however we can tell you what modules they were from. Congratulations on passing!
Clive McDonald (verified owner) –
Having just completed my level 1 exam, I have already signed up for the level 2 course!
That surely speaks volumes on how highly I rate the course.
Offering a cheese selection in the farm shop I work in, learning more about cheese seemed a no brainer to me. The knowledge gained though the course has enabled me to offer more informed information to my customers and as such our sales of cheese has increased.
The contents and resources were fantastic, well structured to guide you through each step.
I’m so looking forward to level 2
Tracey Colley –
Thank you Clive, it is fantastic to hear your sales of cheese have increased too!
Deborah Gray –
As a food and travel writer with a love of cheese, this course was fabulous, I now know so much more about how cheese is made and the processes that the different cheeses go through to become their unique selves. Learning the skill and vocabulary of cheese tasting has been hugely informative and I’ve thoroughly enjoyed getting to know my first 25 cheeses. I now converse with cheesemongers in an entirely different way. Patrick’s online teaching style was a balance of friendly on-topic talk and nitty gritty information which aroused my curiosity to learn more. Thoroughly recommend.