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.

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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

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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.