A WARM WELCOME TO OUR NEW TRAINING PARTNERS
We head into spring with the exciting news of two new Training Partners joining the ranks, with The Irish School of Cheese becoming our first International Training Partner!
THE IRISH SCHOOL OF CHEESE
Following her passion for beautiful food, in particular the world of cheese, Avril Molloy founded the Irish School of Cheese to offer training in this fascinating subject. Based in Dublin, Avril draws on her years of experience at the iconic Sheridans to expertly guide her students through cheesemaking, maturing, grading and of course plenty of tasting.
THE CHEESE STALL
Those familiar with the beautifully old fashioned Winchester street market will certainly have come across family run cheesemongers; The Cheese Stall. Courses run by this father and son team centre on experience, with lucky students having the chance to touch, feel and taste their way through the level one course and see the affinage process up close. Certainly a course for the inquisitive!
TRAINING PARTNER UPDATES
The Academy wouldn’t be where it is today without the support of our fabulous Training Partners, helping spread knowledge and appreciation for truly great cheese. It’s a continued source of encouragement for us to hear who has joined our classroom courses; from consumers to cheesemakers, buyers to chefs, the interest in cheese education is clearly growing. Here is a snapshot of what some have been up to.
L’Ecole du Fromage Savencia
Patron and Training Partner L’Ecole du Fromage Savencia kicked off the year by training the cheese and dairy buyers at Waitrose. The team were put through their paces by the wonderful Noemie Richard and were joined by special guest Vincent Laloyaux from France’s renowned l’Institut des Cremiers Fromagers.
Harvey & Brockless
Founding Training Partner and legendary cheese distributor Harvey & Brockless, recently had the pleasure of teaching the Academy’s Level 1 course to a brigade of Rick Stein’s chefs. Over two sessions in both London and Cornwall, 20 chefs from his various restaurants brushed up on their cheese knowledge, perfected the art of the cheeseboard and even learned a thing or two about cooking with cheese!
