Online Cheese School Member Certification - 5 Session Course

If you’ve passed Level One, but want to know more about the wonderful world of cheese, then this is the course for you. Join Patrick McGuigan at the Online Cheese School, who will take you deeper beneath the rind in a series of fun, informative and delicious online classes, covering everything from dairy science and cow breeds to cooking with cheese and expert tasting.



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What will I learn?
Patrick’s Academy of Cheese Level Two classes have been tailored specifically for online learning to be accessible to both UK and overseas delegates. Fun, interactive and packed with information, they draw on Patrick’s 15-year career in cheese, which has seen him visit and learn from the best cheesemakers, maturers and cheesemongers in the world.

The online cheese course is taught across five weekly webinars, hosted live by Patrick on Zoom using powerpoint, video and interactive tasks. Students are taught in small groups of a maximum of 12 in a virtual ‘classroom’ with participants able to ask questions and interact with each other and Patrick.

Tutored tastings are a key part of the course. We can deliver a tasting pack containing 20 cheeses to delegates in the UK. For delegates who prefer to source their own cheese and/or are based overseas, the course can be purchased without the cheese delivery option at a reduced rate.

Who should take part?

Anybody who loves cheese and has passed the Level One accreditation. The course is popular with a huge range of people, including foodie members of the public, who want to increase their knowledge to share with friends and family, but also industry professionals: chefs, sommeliers, retailers, cheesemakers, wholesalers and food and drink writers.

Patrick has taught students from countries including India, Barbados, Nigeria, Singapore, Russia, Australia, France, Denmark, Germany and the US.

He is also happy to organise and run bespoke online courses for private groups, tailoring either Level 1 or Level 2 to your interests. Previous private classes run by Patrick have included a group of sommeliers in the Far East, an overseas family cheese business and a group of friends with a keen interest in wine in Manchester. Just drop him a line with your requirements and he will get right back to you.


What’s included?

Five, 2.5 hour webinars, taught by Patrick McGuigan 6pm-8.30pm (UK time), covering topics such as: milk production and animal breeds; the science of cheesemaking & maturation; cheese defects; cooking with cheese; drinks matching; cheese history; and expert tasting. Delegates will need to supplement the course with their own home learning.
20 cheeses delivered to your home across two deliveries from an award-winning cheesemonger (only for UK delegates who sign up for the full-price course). In addition, delegates will need to buy five specified cheeses themselves for the first class. Please note, many of the cheeses are made with raw milk and animal rennet and can’t be changed.
The Academy of Cheese Delegates’ pack (pdf format for overseas participants). This includes the Level 2: 75 Cheese Profiles Book (written by Patrick) and Cheese Tasting Sheets
12 month’s access to the Academy of Cheese Level Two Learning Road and Cheese Library
The Level Two Exam
Upon successful completion of the exam you will also receive a pin badge designating you as an Academy of Cheese Member and a professional certificate suitable for framing
What delegates are saying

”You have been a fantastic teacher! It has been a pleasure to share your experience and passion and I have appreciated your good sense of humour throughout. Thanks once again Master Gouda (like my Master Yoda)!” Stephaine H.

”Patrick is a walking cheese encyclopedia and, most importantly, he can teach.” Richard J.

”Huge thanks to Patrick for being an awesome online tutor!” Megan H.


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.

Patrick McGuigan

Patrick McGuigan

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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