The Fine Cheese Co. Associate Level Classroom Course – June 2022

24th JUNE

Whether you are an amateur cheese enthusiast looking to learn more, or a professional already in the industry, the Level One course is open to everyone who wishes to develop a greater understanding and appreciation for cheese.

£199.00

Level One

Additional information

Study Type	Classroom
Language	English
Location	England
Certification	Associate
Session Dates	24th JUNE

Our Cheese Specialist, Ben Hildreth, will guide you through the syllabus, including topics such as; how cheese is made, how to taste, describe and present cheese like an expert, and much more, to prepare you for your online Level One exam.

Who is the Level One course for? Everyone! Both cheese professionals already in the industry and amateur enthusiasts keen to learn more. The Level One Accreditation is the perfect course for progressing your knowledge.

Why study with The Fine Cheese Co?

We have been cheesemongers and fine food specialists for over 30 years.
We have close relationships with the cheesemakers we work with.
You’ll have access to ongoing mentorship with one of our cheese specialists.
Small course sizes – only 10 delegates per course.
We are a retailer, wholesaler, importer, and exporter and have a wealth of knowledge in all areas of the cheese industry.

Your Tutor

Ben Hildreth – Cheese Specialist

A judge at the International, British, and Artisan Cheese Awards, Ben is responsible for visiting our cheesemakers and hand-selecting the cheeses we supply. These visits allow us to know exactly how to mature and develop each cheese to perfection, and also what makes our producers’ cheeses so unique. Ben has worked in the cheese industry for almost 10 years and has experience in retail, quality management, as well as sourcing and selecting.

Includes instant access to the Associate learning road and certification

1: Milk Production and Cheesemaking

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

2: Maturing, Affinage and Grading

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

3: Buying and Distribution

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

4: Presentation

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

5: Communicating

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

6: Cheese Industry Knowledge

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

7: Regulation and Good Practice

Demonstrates good hand-washing techniques
Understand how to handle cheese safely
Understand the difference between “use by” and “best before”

8: Tasting

Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
Practical assessment of cheese using the model

9: Level One Associate – 25 Cheeses

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.

Level One Exam

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!