Academy of Cheese Regulation & Good Practice for Cheese Retail
A new one-day course for cheesemongers and speciality food retailers. Build confidence, talk food safety with EHOs, and learn how to keep your customers informed (and safe).
BOOK NOW FOR EARLY BIRD PRICE, (valid until 1st Dec).
Additional information
| Date | 2nd February 2026 |
|---|---|
| Location | London, UK |
| Study Type | Classroom |
Lead on good practice. Build confidence. Speak the language of safety with your EHO.
One-Day Course | London*
*You do not need to be studying with the Academy of Cheese to attend this course.
This one-day course combines all three of our Regulation & Good Practice modules into a single, practical, and confidence-building experience designed specifically for cheesemongers and cheese retail professionals.
It’s about giving you the tools, language, and confidence to take the lead on good practice in your business, and to have positive, informed conversations with Environmental Health Officers (EHOs).
You already have accredited food safety or HACCP training; this course adds the cheese-specific layer you’ve been missing, whilst allowing you to bounce ideas off fellow professionals tackling the same issues.
What You’ll Gain
Through a combination of presentations, group exercises, live demos, and guided discussions, you will gain:
- Confidence to engage with regulators
Understand what EHOs are looking for and how to communicate effectively and positively. - Cheese-focused HACCP understanding
Learn how HACCP principles apply to cutting, wrapping, affinage, and retail cheese storage. - Clear allergen and labelling knowledge
Know exactly how to give safe, accurate information to customers – without jargon or panic. - Microbiological insight
Get hands-on with testing, swabbing, and shelf-life factors that affect cheese on your counter. - Peer learning and professional guidance
Share challenges and ideas with other mongers under the guidance of an experienced cheese professional. - Personal feedback opportunity
Bring your own HACCP or risk assessment to the party! Time permitting, we will be happy to offer one-to-one advice at the end of the day (not guaranteed). - Online Reference Materials
12-months access to all three of the Academy of Cheese Level Three Regulation and Good Practice Modules and Assessments (worth £225).
The Day at a Glance
9:30 – Arrival & Introductions
Session 1: Understanding Regulation & Allergens
Who’s who in food regulation, what EHOs do, and how allergen rules apply to cheese. Practical allergen management for retail environments, including when to segregate cheeses.
Session 2: Microbes & Shelf Life
“Meet the microbes” – the good, the bad, and the misunderstood. Learn about testing, swabbing (live demo), and shelf-life factors that influence cheese safety.
13.00 – 13.45 – Break for Lunch
Lunch is not included in the price of the day, but there are plenty of cafes and lunch options in the vicinity.
Session 3: HACCP for Cheesemongers and Affineurs
Work through real retail and affinage examples, decision trees, and pre-requisites. Understand how to demonstrate due diligence with confidence.
Session 4: Health Claims, Customer Questions & Troubleshooting
How to answer common customer questions (like A2 milk and allergens) accurately and clearly. Wrap up with open discussion, troubleshooting, and peer sharing.
17.00: – Finish and Exit
Who Is the Course For?
- Cheesemongers and cheese retail managers
- Affineurs and those handling maturation or repackaging
- Anyone wanting to bridge the gap between general food safety training and the realities of the cheese counter
- Anyone studying towards Fellow Certification or Master of Cheese (not essential)
⚠️ Note: This is not accredited HACCP or food safety training. It builds on that foundation with cheese-specific content, discussion, and confidence-building.
Course Details
Location: The Kernel Tap Room, Spa Road, London SE16
Duration: One full day | 9.30am – 5.00pm
Includes: Tuition, course materials, refreshments, and access to all three of the Academy of Cheese Level Three Regulation and Good Practice Modules and Assessments (worth £225)
Price: £295
Why Take This Course?
Specifically developed for cheesemongers and speciality retailers, you’ll leave better equipped to:
✅ Lead on good practice in your shop
✅ Communicate with confidence and clarity
✅ Keep your customers safe and informed
✅ Strengthen your relationship with your EHO
Your Trainer
MEET THE HOST
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 Neals 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. She now lives in the Lake District with her husband, two sons and pet dog; and likes forcing her family on long hikes, trips to the theatre, rock climbing, and, of course, eating cheese!
Getting to the venue
The Kernel is conveniently situated 10 minutes walk from Bermondsey Tube Station (Jubilee Line), or a 20 minute walk from London Bridge Train Station. Alternatively, Bus Route 47 is a short walk away.
Cancellation Policy
We reserve the right to cancel an event should circumstances beyond our control make this unavailable or if minimum numbers are not met. In the unlikely event of this happening, delegates will be offered a place on the re-scheduled date, or given a full refund. Please note once tickets are booked, they are 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.