Turnbulls Level 2 With The Academy Of Cheese

For those that have completed Level One, this course will see a significant progression in the teaching and application of the Academy’s Make and Post Make Model and our Structured Approach to Tasting.




CARRY ON YOUR CHEESE JOURNEY AT YOUR OWN PACE. Charlie’s comprehensive Level 2 course develops your knowledge from Level 1 conveniently and fun.  


Level 2 is nearly 3 times bigger than Level 1, which makes it more difficult for you to schedule in.  Charlie’s on-demand course is made up of short videos with supporting material and links, letting you fit it around your life, your work, your time zone and your love of cheese.  

In addition, all the Learning road is available for you in Audio format for you to listen when it suits you – on the way to work, when you cook, or even while at the gym (we all eat a lot of cheese!).

Charlie’s video-led course is the fullest and most comprehensive programme, putting the learning in context and bringing the course alive.

This On-Demand course includes

    Covering the whole curriculum.  Charlie has laid out the material for easy progress, with new chapters dedicated to core subjects such as Cheesemaking Science and a whole lesson dedicated to the Make and Post Make classification system at Level 2.
    Each Lesson topic has an educational video to guide you through the key learnings of the relevant Academy of Cheese Level 2 Standards and Learning Outcomes.  Presented in bite-sized videos of 3 to 20 minutes.
    Each Lesson topic has Links to the relevant text on the Academy of Cheese Learning Road, so you can match what you learn from Charlie to what you may be tested on in the exam.
    Audio podcasts of the Academy learning road for your convenience.
    Charlie provides links to the Academy test questions for you to check your knowledge and prepare for your exam.  
    Charlie has included some additional materials to ensure you have the materials you need to learn this broad subject, such as a printable version of the milking animal breeds profiles.

For some people the science and biological chemistry of cheese making is daunting.  Charlie’s relaxed and simple style, honed from many years talking to ordinary customers over the cheese counter, allows you to take your time and compete your learning without worry.

Why On-Demand?

    Learn where you like, when you like and as fast or slow as you like.
  • AVAILABLE 24/7/365
    So you can move faster over the material you find familiar, and return to pieces you find challenging.
    Covering all the material. Not just what fits into a zoom call.
    The quality of the training doesn’t vary so delegates always receive a high-quality experience.

How is the course structured?

The course has 12 lessons each containing a number of topics:

IntroductionAcademy of Cheese Level 2, and our guide to studying with Turnbulls
Lesson 1The Academy of Cheese Cheese Library
Lesson 2Academy of Cheese Tasting Model at Level 2
Introduction, Observations, Mouthfeel, Simple & Complex flavours, Conclusions
Lesson 3Introduction to Milk and coagulation
Composition of Milk and its impact on coagulation
Processing milk prior to cheesemaking
Meet the Animals
Lesson 4An Introduction to Cheese Science
What is Acidity
What is Salt and why is it important
What are Enzymes, Bacteria, Moulds and Yeasts
Explaining Starter cultures
Explaining What is Rennet
Acid and Enzymatic coagulation
Lesson 5 Cheesemaking techniques
Lesson 6The Make/Post-Make at Level 2: Sub-Makes and Sub-Post-makes
Lesson 7Maturing Temperatures & Techniques
Ripening using Cultures
Washed Rind/Bacteria Ripened cheeses
Maturing Hard & Blue Cheeses
Flavour Added Cheeses
How to use a cheese iron
Lesson 8The Main Pathogens;  Defects in cheese; Pre-requisites; HACCP
An Introduction to Food Enforcement
Lesson 9How Cheese gets from Cheesemakers to Consumers
The Economics of Cheese
Lesson 10Using cheese:
Cutting & storing Cheese
Cooking with Cheese
Lesson 11 The UK History of Cheese and the Global Market
Lesson 12Cheese & Health
Communicating the key facts about cheese
Pairing with cheese
All you need to know about Cheeseboards
Lesson 13Completing the Programme and taking the exam

What do Lessons and Topics look like?

Click here to see a sample topic.  This Lesson introduces the Level 2 Cheese Library.

Sample course for level 2 to put on AC course page: https://charlieturnbull.com/topic/acl2-1-sampleforpromo/

See Charlie’s website site now

To find out more come to Charlie’s website. charlieturnbull.com

About Charlie Turnbull

Charlie has unrivalled knowledge of cheese and is a founding director the Academy itself and an integral part of the team that developed the Academy of Cheese Level 2 course material itself. On top of this he is enjoyable to listen to, excessively enthusiastic and he wears a bowler hat.

The Academy of Cheese Level 2 opens up cheese beyond the simple and huge pleasure of cheese. Hear we learn about what makes cheese tick– the magical overlap of science and art, a global industry yet a warm friend on our own kitchen tables. Cheeses are both the expressions of many cultures and also unique personal pleasures for each of us as individuals. To know more is to make our enjoyment of cheese even greater.

Please Note: On sign up it may take up to 24 hours to activate your account with Turnbulls.

Have a question? Ask Charlie.

Charlie Turnbull

Charlie Turnbull

Includes instant access to the Member learning road and certification

  • L2 S01 Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
  • L2 S02 Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)

  • L2 S03 Has knowledge of the key milking breeds – Cows (Bos taurus)

  • L2 S04 Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)

  • L2 S05 Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)

  • L2 S06 Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development

  • L2 S07 Understands how rind washing is carried out and how it affects the flavour profile of cheese.
  • L2 S08 Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
  • L2 S09 Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
  • L2 S10 Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
  • L2 S11 Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
  • L2 S12 Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
  • L2 S13 Is able to recognise the condition of a hard and blue cheese in terms of maturity
  • L2 S14 Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
  • L2 S15 Is able to use a cheese iron
  • L2 S16 Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
  • L2 S17 Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
  • L2 S18 Understands the cost structure of the supply chain and the impact of wastage on profitability
  • L2 S19 Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
  • L2 S20 Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)
  • L2 S21 Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
  • L2 S22 Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
  • L2 S23 Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
  • L2 S24 Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
  • L2 S25 Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
  • L2 S26 Understands the use of different types of cheese in cooking variety
  • L2 S27 Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
  • L2 S28 Understands that different customers may rank the importance of key descriptors differently
  • L2 S29 Understands the health benefits of cheese
  • L2 S30 Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
  • L2 S31 Can suggest appropriate cheese pairings with food and drink
  • L2 S32 Has a detailed understanding of the history of cheese in the UK
  • L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Key Events
  • L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
  • L2 S34 Has an understanding of current market trends in UK and world cheese consumption – Trends
  • L2 S35 Understands the requirements relating to the approval of food businesses
  • L2 S36 Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
  • L2 S36 Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
  • L2 S37 Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
  • L2 S38 Understands the legal requirements relating to labelling and trading standards
  • L2 S39 Understands the terms withdrawal and recall and the circumstances in which these would be carried out
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion
  • L2 S41 Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
  • L2 S42 Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level 2 list

Whichever way you chose to study, you’ll need to take the online exam to become a certified Academy of Cheese Member. It’s 40 questions in 40 minutes, you’ve got this!  


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