Rennet & Rind Associate Certification March

Presented by Rennet & Rind cheese experts, this one-day course includes plenty of cheese tasting, the Academy of Cheese delegate pack, access to online training materials & examination, a light lunch, and refreshments.



Level One – Associate of The Academy of Cheese

For anyone who has a love of cheese and wants to know more, this is a fantastic opportunity to increase your enjoyment of cheese, gain a recognised industry accredited qualification, and become a certified cheese connoisseur.

Starting with Level One ‘Associate of The Academy of Cheese’, and culminating with the ‘The Master of Cheese’. The Associate Level One course has been created to introduce you to the fundamentals of cheese; learn about the history of cheese, where it all began, why we have so many varieties, how cheese is made & matured, and how to taste cheese like an affineur.

Presented by our cheese experts, this one-day course includes plenty of cheese tasting, the Academy of Cheese delegate pack, access to online training materials & examination, a light lunch, and refreshments.

What you will learn

  • A brief history of cheese
  • How cheese is made & matured
  • Discover why cheeses differ
  • How to taste cheese like an affineur
  • How to create the perfect cheeseboard with the best pairings

Your learning materials

  • A full day’s training course (including refreshments and a light lunch)
  • Lots of cheese tasting
  • The delegate pack (containing all you need to know)
  • Online learning platform
  • Online exam

Level One accreditation is awarded to students that achieve 24 marks or above from 30 multiple choice questions via our online exam. The questions are taken from the elements of learning outlined above.


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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