No2 Pound Street ? Member Level 2 Certification June 2022

Level 2 is for cheese industry professionals & passionate consumers alike. Delivered over 2 consecutive days by James Grant from No2 Pound Street, an innovative cheese and wine shop in the picturesque market town of Wendover in the heart of the Buckinghamshire Chilterns.

£561.38

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Level 2 is for cheese industry professionals & passionate consumers alike. This course runs over 2 days.

About this event

The level 2 AoC Associate course will commence at 9am and finish at circa 5pm. The course will be set over 2 days. Refreshments throughout the day will be provided. Including cheese. The closest station to The Tasting Room at No2 Pound Street is Wendover Station (Chiltern Railways) and is a 2 minute walk. Our telephone for the shop is 01296 585022 should you have any questions.

Based in the picturesque market town of Wendover in the heart of the Buckinghamshire Chilterns, is No2 Pound Street. No2 is an innovative cheese and wine shop, selling classical favourites alongside, raw, organic and pasteurised cheese made by smaller producers from the British Isles – our wine shop prides itself on an ever-increasing number of hand-made English wines. Complimenting the cheese and wine is a superb British deli counter celebrating award winning British artisan producers of meats, and smoked salmon.

Run by James and Nicola Grant, No2 Pound Street hit the ground running in 2010 , winning with the title Best New Retailer in the 2011 British Cheese Awards, and they have not stopped since.

James has a background in fine dining restaurants and five star hotels, with a love of cheese and wine running through his veins. His mission is to educate to make cheese and wine fun.

“It is the quintessential British deli. The staff are very passionate about the excellent produce they have on offer, along with extremely sound advice and knowledge. A breath of fresh air.” Deli of the Year testimonial

No2 has a purpose built affinage room, event space and training room. This is set behind the shop and free of distractions. It has all creature comforts to make your time on the Academy of Cheese whilst learning this course, most enjoyable. We are proud to be one of the registered Training Partners of the Academy of Cheese and to offer the UKs first accredited cheese training programme.

Archie

Archie

Includes instant access to the Member learning road and certification

  • 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!  

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