We are pleased to be offering this Level Two course with a strong emphasis on cheesemaking. It has been designed for cheese industry professionals and passionate consumers alike that have completed Academy of Cheese Level One certification. If you are looking to deepen your understanding of cheese and cheesemaking, this hands-on Level Two course is for you.
Becoming a Level Two Member, through attending the course and subsequent successful completion of the study modules and coursework, will be of significant benefit to anyone wanting to become a cheesemaker or anyone working in the industry wanting to continue their professional development.
Taking place at the renowned Loughry College situated in the heart of Northern Ireland, day one will concentrate on making two styles of cheese; soft and hard covering practical and theory modules.
This first day will give you the chance to get ‘hands-on’ with the cheesemaking modules at Level Two, as well as seeing how regulation and good practice is applied in a working dairy. The cheese styles we will make are chosen to demonstrate how the different make profiles ultimately impact the finished cheese, expanding your understanding of the Make Post-Make categories.
The cheesemaking continues in the morning of day two as we prepare the cheeses for maturing. The rest of the day is classroom and kitchen based, focussing in depth on the application of the Academy’s Make and Post Make Model, Structured Approach to Tasting and Presenting & Serving. This will involve plenty of tasting, cutting and wrapping and you will also have the opportunity to ask any questions about Level Two.
There are 75 cheeses to be studied at Level Two, we will tasting and discussing 20 of these cheeses during the two days.
Who will be Teaching the Course?
Led by Katy Fenwick and Lee-Anna Rennie-Johnson, this Level Two certification will bring to life some of the Level Two modules, making the connection between the theory and the practical skills. This course will give you the foundations on which to take your Level Two exam and to continue to develop your cheese knowledge.
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 Neal’s 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.
LEE-ANNA RENNIE JOHNSON: INDEPENDENT DAIRY CONSULTANT & ACADEMY TRAINING PARTNER
Lee-Anna is an international consultant, writer and tutor on all matters dairy. She has worked in the dairy industry for over 15 years and is the founder of The Dairy Made, a UK based, global dairy consultancy. Lee-Anna has worked for all sizes and types of cheesemaker, from traditional farmhouse producers to large scale manufacturers. As well as making cheese and teaching how to make cheese, Lee-Anna likes to talk about cheese and judges at National and International cheese awards.
Additional to attending the two-day course you’ll receive access to:
- Level Two online Learning Road, consider this your digital course book
- Knowledge check questions to test your progress as you study
- Digital downloadable delegate pack (printed version handed out at the course)
- Downloadable Tasting sheets
- Level Two Exam
- Cheese Library containing over 450 cheeses
You have 12 months access to the Learning Road and to take the exam. Upon passing the exam you will receive a pin badge and certificate suitable for framing.
10th & 11th January 2024
Day 1: 9am – 5pm | Day 2: 9am – 4.30pm
Loughry College (CAFRE)
76 Dungannon Road, COOKSTOWN, Co. Tyrone, Northern Ireland, BT80 9AA
£595 Includes all refreshments, cheese to taste and lunch on both days.
If you’re travelling from further afield there are various accomodations in the local area, Cookstown is the nearest. Delegates are responsible for booking their own accomodation.
Places are limited to 12 delegates.
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.