THREE & FOUR
THREE & FOUR
Learn to grade cheese, to assess its quality and condition. Understand the ripening conditions required to bring a cheese to optimum condition within a given time scale. And, discover the materials used for the ripening of cheese, including wood, plastic and metal.
Time to level up your Maturing, Affinage & Grading knowledge.
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
This course is aimed at those in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions.
This module will explore the conditions in maturing rooms and how an affineur can adjust certain variables to create the optimum environment for ripening. This will include the equipment and materials commonly used, and a discussion of the food safety hazards in a maturation space and how to manage them.
The processes and conditions required for a wide variety of Make Post-Make categories of cheese are detailed along with suggested actions for remedying defects. The final section explores the role of the grader in different contexts in the industry.
The first section of the course looks at how adjustments in temperature, humidity and air flow can be used to create the optimum conditions for cheese maturation, and how these variables interact. Commonly used materials and tools, and the most appropriate use of them will be described, as well as hygiene considerations specific to affineurs.
The second section is a guide to maturing the most popular cheese styles categorised by the Academy Make Post-Make model. Each category has a step-by-step description of the processes used to bring the cheese to the desired state for sale. This section ends with a discussion on common defects occurring in affinage, and possible remedial actions
This final section looks at the role of the grader. For many small enterprises the roles of grader and affineur are often undertaken by the same person but it is important to recognise the difference, and how a grader uses assessment to help shape the work of cheesemaker, affineur, and final vendor.
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Ready to level up your Maturing, Affinage & Grading knowledge?
Academy of Cheese courses and certifications are an excellent way to prove your knowledge. Gain access to jobs in the cheese trade or improve your general cheese knowledge.