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101 guide

Cheese Regulation & Good Practice

The fate of any cheese business lies both in the quality, safety and reputation of its products. We’ve gathered all the information here into this 101 guide to download and use offline.

DOWNLOAD for free

This 101 guide for Cheese Regulation & Good Practice contains:

  • Which Laws are Relevant to Cheese?
  • Cheese Industry Responsibilities
  • Caring for and Serving Cheese
  • Correct Temperatures for Cheese
  • Cheese Cross Contamination

An essential resource

Related Cheese Courses

academy-of-cheese-fellow

Level Three Course – Regulation and Good Practice 2 (Microbiological Criteria)

Gain detailed knowledge of the main food safety and hygiene regulations relating to cheesemaking, maturation and sale including microbiological criteria.

Topic: Tasting Cheese

Frequently Asked Questions

The Academy of Cheese has been set-up to promote cheese knowledge and provide career development, both within the industry and amongst the wider public. It culminates in the highly qualified and industry accredited role of Master of Cheese.

Maturation, Affinage & Grading, is part of the content in our certifications. If you’re looking for a place to start we recommend our Level One Associate Cheese accreditation course.

Yes, the Academy of Cheese is open to everyone! If you aspire to become more knowledgeable and develop a great understanding about all aspects of cheese then welcome aboard.

Enormous thanks to our Patrons. We wouldn't be here without you!

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