Turnbulls Level Two: 5 Sessions Live on Zoom – Oct/Nov 2023

Charlie Turnbull, cheese expert and international cheese judge delivers his Level Two course virtually, over three sessions, via live zoom classes


This course is no longer available - View available courses here

Additional information





Study Type


Session dates

30th Oct, 6th, 13th, 20th & 27th November 2023

With Cheese

With Cheese, Without Cheese

Session Times

5pm – 7pm (BST)


About this Event

Learn with Charlie in five two-hour classes online on zoom. Charlie was the first to teach Level Two, and this course has the greatest range of online support materials. 24 of the 75 Level 2 cheeses are available for UK delegates. Find out more about cheese and charlieturnbull.com

Over five evenings Charlie follows the Academy of Cheese’s Level Two course, with learning focussing around tasting and enjoying cheese. All course sessions are recorded and available for reviewing or if you are unable to attend.

Included in this zoom course is

– Audio recordings/Podcasts of the Academy of Cheese Level Two Learning Road

– Free access to the charlieturnbull.com on-demand course with over 35 videos covering the full Level Two programme

– Access to live tastings and masterclasses

– charlieturnbull.com’s library of detailed cheese guides, interviews, masterclasses and glossary of cheese knowledge

Each week Charlie covers core element and the most interesting materials face to face. This includes

  • Level 2 Tasting skills
  • Tasting 24 of the 75 Level 2 Cheese Library
  • Level 2 Cheesemaking
  • Making your own cheese
  • Detailed Cheese classification using the Make/Postmake system
  • Furthering your cheese pairing techniques
  • Identifying faults and pathogens
  • In introduction to cooking with cheese
  • Maturing Blue Cheese and Aged Cheeses

The course is split in 5 sessions:

Session 1:

  • Tasting Cheese
  • Breaking down different Make styles
  • The Cheese Library
  • Cheese terminology

Cheese tasted in this session:

  • Comte
  • Emmental
  • Lancashire, traditional
  • St Nectaire
  • Tomme de Savoie

Session 2:

  • Further Cheesemaking
  • Pathogens
  • Pre-requisites in caring for cheeses

Cheese tasted in this session

  • Brunost
  • Cerney
  • Ossau Iraty
  • Swaledale Cheese sheep
  • Ticklemore

Session 3:

  • Ripening cultures
  • Ripening Blue Cheeses
  • Ripening Hard Cheeses

Cheese tasted in this session:

  • Cashel Blue
  • Fourme d’Ambert
  • Queso de Valdeon
  • Shropshire Blue

Session 4

  • Recognizing quality in cheese
  • Flaws and faults in cheese
  • Health & Safety in cheese
  • History and trends

Cheese tasted in this session:

  • Coolea
  • Durrus
  • Lincolnshire Poacher
  • Red Leicester
  • Yarg

Session 5:

  • Brining cheeses to market
  • Cutting, wrapping and serving cheese
  • Dairy breeds
  • Cheese boards
  • Further paring with wine and other foods

Cheese tasted in this session:

  • Cooleeney
  • Langres
  • Reblochon
  • Taleggio
  • Flavoured Wensleydale

Delegates will need to support their learning with 6-8 hours further reading, watching or listening.

Charlie is the only training provider in the Academy to provide on-demand videos and audio recordings provides covering 100% of the course material.

About Charlie Turnbull

Charlie has unrivalled knowledge of cheese and, having been part of the team that developed the Academy of Cheese Level 1 course material itself. On top of this he is enjoyable to listen to, excessively enthusiastic, and he wears a bowler hat.

“For cheese lovers and cheese professionals Level 2 with the Academy of Cheese takes your knowledge to the next level. It supports a love of cheese with the how and the history of 75 cheeses, and how to serve and present them.” For more information about Charlie Turnbull

Please Note: On sign up it may take up to 24 hours to activate your account in www.charlieturnbull.com.

What’s included in the price?

  • Five afternoon webinars studying cheese
  • Tutored tasting of 25 cheeses, five x 50g for each session, which are delivered to your home in two batches (if you would prefer to source your own cheese, or are joining from outside the UK, the course can be purchased without the cheese delivery at a reduced rate).
  • The Academy of Cheese Delegates pack, including the 75 Level Two Cheeses book, the Make Post-Make Model and Standard Approach to Tasting Cheese
  • 12 month’s subscription to the Academy of Cheese
  • Access to the Academy of Cheese Level Two online knowledge base, study materials and Cheese Library
  • The Level Two exam

The five webinars will start at 5pm and run through to 7pm (BST)


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 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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