The Dairy Made Associate Level One Certification - July 2022

Have you ever wondered what the oldest cheese in the UK is? Would you like to be able to tell your farmhouse cheddar apart from your tasty Lancashire? Situated in the beautiful grounds on The Welbeck Abbey Estate at the prestigious School of Artisan Food, you will learn the fundamentals of the cheesemaking process using the accredited Academy of Cheese model. The day will comprise of hands on cheese making within the fully equipped professional Dairy at the school, a tasting of 12 cheeses alongside gaining all the knowledge you will need for the Level 1 qualification.A hearty home cooked lunch and all refreshments are provided throughout the day which runs from 10am-5pm. 

£200.00

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Have you ever wondered what the oldest cheese is in the UK? Would you like to be able to tell your farmhouse cheddar apart from your tasty Lancashire? Join cheesemaker, cheesemonger, and cheese enthusiast Lee-Anna Rennie-Johnson, on this one-day course at the prestigious School of Artisan Food.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Academy of Cheese – Level 1

This is an introductory level course for cheese enthusiasts looking to develop their knowledge about cheese making and tasting. The course is also ideal for those working in hospitality and catering wishing to provide a knowledgeable service to customers and chefs interested in purchasing and using different cheeses.

No previous knowledge is required for this Level 1 course.

The course covers:

  • History of cheese
  • Production and maturation methods
  • Guide to tasting
  • Tasting and describing 25 different cheeses
  • Virtual exam for Academy of Cheese Level 1 certification
  • Membership of the Academy of Cheese

If you are a member of the SCA (Specialist Cheesemakers Association) you can receive a 15% discount during checkout by using code: CHSEPGST15

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.

LEARNING OUTCOMES
 
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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