Little Mouse Associate Certification – May 2023

We are delighted to bring cheese education to SE25, with Little Mouse being a fully accredited training partner of the Academy of Cheese.



This Level One course is taught, over two evenings, by cheese expert Gareth, who started his own cheese journey via the Academy of Cheese, and now owns this successful cheese shop in South East London.

Gareth will talk you through everything you need to know to take your first step in truly understanding the wonderful world of cheese. In this small, intimate class, you’ll learn about how cheese is made, from milk production through to affinage. You’ll also learn about presenting and serving cheese, as well as how to create the perfect cheeseboard, leaving with a hugely enhanced knowledge and passion for cheese.

This course is perfect for people who love cheese and want to know more. It’s a fantastic first step towards a career in cheese, but – whether you’re a hobbyist or future cheesemonger – this is a fun, interactive evening, with cheese tasting and the odd glass of wine.

All refreshments are provided, including cheese. You will taste five different cheeses each night (ten in total), whilst getting access to the Academy of Cheese Level One Learning Road and Cheese Library.

The nearest station is Norwood Junction, which is one stop from London Bridge (10mins) and is also on the Overground between Highbury & Islington and West Croydon.

Venue Little Mouse, 212A Selhurst Road, London, SE25 6AQ


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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