We’re thrilled to launch the Academy of Cheese Level 2 accreditation from September 2019. Matured to perfection this tasty 2-day wedge of learning, along with online supported home study, will expand your technical cheese knowledge whilst broadening your appreciation and understanding.
Learn from the best
Hosted by some of the industry’s most prominent cheese aficionados, you’ll gain valuable insight from their extensive experience during the Level 2 programme.
A man whose enthusiasm for cheese is legendary. Having run his own deli for 15 years, Charlie now imparts his knowledge through his tasting models and training. He is also an Academy of Cheese Founding Director & Patron.
Patrick is a freelance food journalist who contributes to many publications including The Telegraph, The Financial Times, Harrods Magazine and Fine Food Digest. He is Cheese Researcher and Editor for the Academy Cheese Library.
26 & 27 September 2019
13 & 14 November 2019
28 & 29 January 2020
Hero Hirsh is Head of Retail for Paxton & Whitfield, proud suppliers of cheese to the Royal Family. She has judged at many international cheese competitions and was awarded UK Cheesemonger of the Year in 2012. Both Hero & Dan have been training Academy of Cheese Level 1 since May 2017.
Danielle Bliss manages Paxton & Whitfield’s flagship store in Jermyn Street, London’s oldest cheesemongers since 1797. With over 15 years of cheesemongering experience, she passionately leads the team at this award-winning heritage cheese shop.
For those that have completed Level One, there will be a significant progression from what you’ve previously been taught. Created for cheese industry professionals throughout the supply chain, Level 2 will also appeal to anyone with a profound interest in expanding their understanding of cheese production and varieties. During the course you’ll undertake nine distinct areas of learning, have access to your own online Learning Road, the cheese knowledge and Cheese Library. To enhance your studies there will also be Academy of Cheese masterclasses and small group visits to cheesemakers too.
Behind the Rind at Level 2
Get ahead and join fellow cheese enthusiasts for an informal interactive evening masterclass. Patrick McGuigan will delve a little deeper into eight Level 2 cheeses. The class is for those who have attended a Level 1 course and want to put into action the Structured Approach to Tasting Cheese model and how the cheeses are made.
The Academy of Cheese team will be on hand to answer your questions about Level 2 and beyond!
28 August 2019 . 18.30 – 20.30 . £22.15 No.42 Southwark Street, London