Member certification
Self Study

• L2 S01 Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.

• L2 S02 Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)

• L2 S03 Has knowledge of the key milking breeds – Cows (Bos taurus)

• L2 S04 Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)

• L2 S05 Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)

• L2 S06 Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development

• L2 S07 Understands how rind washing is carried out and how it affects the flavour profile of cheese.
• L2 S08 Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
• L2 S09 Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
• L2 S10 Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
• L2 S11 Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
• L2 S12 Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
• L2 S13 Is able to recognise the condition of a hard and blue cheese in terms of maturity
• L2 S14 Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
• L2 S15 Is able to use a cheese iron

• L2 S16 Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
• L2 S17 Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
• L2 S18 Understands the cost structure of the supply chain and the impact of wastage on profitability
• L2 S19 Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
• L2 S20 Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)

• L2 S21 Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
• L2 S22 Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
• L2 S23 Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
• L2 S24 Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
• L2 S25 Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
• L2 S26 Understands the use of different types of cheese in cooking variety

• L2 S27 Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
• L2 S28 Understands that different customers may rank the importance of key descriptors differently
• L2 S29 Understands the health benefits of cheese
• L2 S30 Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
• L2 S31 Can suggest appropriate cheese pairings with food and drink

• L2 S32 Has a detailed understanding of the history of cheese in the UK
• L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Key Events
• L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
• L2 S34 Has an understanding of current market trends in UK and world cheese consumption – Trends

• L2 S35 Understands the requirements relating to the approval of food businesses
• L2 S36 Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
• L2 S36 Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
• L2 S37 Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
• L2 S38 Understands the legal requirements relating to labelling and trading standards
• L2 S39 Understands the terms withdrawal and recall and the circumstances in which these would be carried out

• L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
• L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
• L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
• L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
• L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
• L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion

• L2 S41 Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
• L2 S42 Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level 2 list

Whichever way you chose to study, you’ll need to take the online exam to become a certified Academy of Cheese Member. It’s 40 questions in 40 minutes, you’ve got this!