Shopping Cart

No products in the basket.

101 guide

Milk Production & Cheesemaking

The science of Cheese making, everything from milking to maturing. We’ve gathered all the information here into this 101 guide to download and use offline.
Cheesemaking guide

DOWNLOAD for free

This 101 guide for Milk Production & Cheesemaking contains:

  • How is Cheese Made?
  • What are Starters Cultures?
  • How Long Does it Take to Mature A Cheese?
  • How do Cultures Ripen Cheese?
  • How is Cheesemaking taught?

An essential resource

Cheesemaking guide

Related Cheese Courses

academy-of-cheese-fellow

Level Three Course – Cheesemaking 1: Additives & Enzymes

Gain a detailed knowledge of the role of additives and enzymes in the cheese making process along with the different cheese defects and possible solutions.

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!

Facebook Twitter Youtube Instagram Linkedin

JOIN

STUDY

DISCOVER

ABOUT

© 2023 – Academy Of Cheese  |  Legal  |  Privacy policy