Join our resident cheesemaker*, Katy Fenwick, as she guides you through a tutored tasting, using a classic cheeseboard made up of Level One cheeses.
In the 45 minute session, delegates will apply the principles of the Academy’s Structured Approach to Tasting Cheese.
We will briefly discuss the background and Make Post-make of each cheese before working through a Level One Taste Assessment Sheet.
The class will also look at pairing suggestions and understand how a cheeseboard is put together.
There will be opportunity at the end of the class for a Q&A about the cheeses and tasting.
This Guided Session involves tasting and discussing cheeses. Not only is this an important part of the course, it is also a wonderful way to learn. However, it is not essential for you to have the exact cheeses in order to join the study group. The cheeses are not provided but have been chosen to be readily available at most delis, cheesemongers and supermarkets. Check out our “Where To Buy” directory to help you source your cheeses.
The workshop has a limit of 30 delegate spaces
Open to current Level One Self-study delegates only
MEET THE HOST
KATY FENWICK: ACADEMY OF CHEESE EDUCATION PROJECT MANAGER
Katy is a freelance cheese making consultant and educator, with external qualifications in HACCP, Food Safety Management and Internal Auditing as well as specialist training in Dairy Hygiene. With over fifteen years experience in the specialist cheese industry, including the role of retail manager for Neals Yard Dairy, she has spent time with cheese makers and retailers both in the UK and overseas. Driven to share her knowledge and love of teaching, she went on to teach at the School of Artisan Food. Most recently, she spent 18 months at Jasper Hill Farm in Vermont, working in their creameries, affinage facilities and new product development. She now lives in the Lake District with her husband, two sons and pet dog; and likes forcing her family on long hikes, trips to the theatre, rock climbing, and, of course, eating cheese!