Why Study With the Academy of Cheese? An Educator’s Story

Gaining the Voice to Deliver Cheese Education

Irene Clemente, from California, is on a mission to cultivate a deeper appreciation for artisan cheese in the United States. She shares how taking the Academy of Cheese Level One course helped her to dive deeply into the techniques and terroir behind craft cheeses, and gave her an authoritative voice to educate others.

Hello Irene! What is your relationship with cheese?

I am a cheese expert and the founder of Mrs. Platters which provides bespoke tastings and classes to elevate the way people see, taste, and experience cheese. Each session is hands-on, sensory-rich, and rooted in storytelling that dives deep into the world of texture, terroir, and technique. Here in the USA, we don’t have such an established culture around artisan cheese as in Europe. Cheese tends to be seen as something you put on a burger or pasta! My mission is to change this, not just through showcasing artisan cheese itself, but by telling the stories behind it – of people, land, tradition, and care.

How did you first hear about the Academy of Cheese Level One course?

My original business was curating cheese and charcuterie boards in California. But it was a very crowded space and I felt I needed something to help me to stand out. My husband and I brainstormed, and I realized I could differentiate myself by putting the emphasis on the cheese. So, I dived straight into learning as much as I could about it. Instead of taking baby steps, I enrolled on an immersion program in Bayonne, France with Christophe Gonzalez, the World Cheese Champion. He opened my eyes to the fact that cheese is about so much more than simply cutting it up and arranging it on a board. It’s a conduit that connects us to the culture, traditions, and terroir of a region.

At that point, I decided to pivot from serving cheese and charcuterie, and just focus on the cheese. I searched online and came across the Academy of Cheese and the Level One course. It was just what I was looking for to give me a firm foundation to start my journey into cheese.  

What did you enjoy most about the Academy of Cheese course content?

Learning about AOP and DOP cheeses blew my mind. We don’t have anything quite like that in the United States. The concept of terroir – how the environment, animals, and farming methods shape the flavour of cheese – was a revelation. The course explained how it all comes down to using the highest quality milk- without this, you won’t have that sense of terroir. Happy cows, which are properly nourished and treated well, means happy milk, which makes wonderful cheese! All those components, from the environment to the feed, contribute to the final product.

I also really appreciated the scientific insights. Understanding why a bloomy rind is white or how milk quality impacts texture has enabled me to become a better educator. Now I can explain these concepts in my cheese tastings, and people walk away with real knowledge.

How easy was it to fit the course in around your other commitments?

Very easy, since the course material is all online and self-paced. As I had zero cheese knowledge when I started, some of the technical terms were a little challenging at first, but if you’re passionate about cheese, it’s fun to learn! It never felt like a chore.

What new knowledge or skills have you gained?

The Academy of Cheese Level One course gave me much more confidence, which is particularly crucial if you belong to an ethnic minority as I do. There can be this feeling that you will never be seen as someone with authority if you don’t have accolades, and that you need an education to gain the respect of other professionals in the industry. Doing the Level One course gave me that authority. Now I teach events regularly to groups of around twenty people at a time, once even for a hundred people at a fundraising event.

‘Learning about the technicalities of cheese production helps you to appreciate why you like some cheeses more than others, and teaches you what to ask at a cheesemonger to discover new favourites.

Have you changed the way you describe, buy, serve, or talk about cheese since taking the course?

Learning with the Academy has completely changed my attitude to serving cheese. Typical cheese and charcuterie boards in the USA focus on abundance, variety, and creating a visual impact. They are usually overloaded with quite random items such as chocolates, pretzels, and candies! Now I am much more of a purist. During my classes, I teach people to eat with intention, to use all of their senses to taste each cheese fully, to enjoy it, slow down and savour the moment.

Can you share an example of how you’ve used your new knowledge in your work or personal life?

Which cheeses from the Level One list surprised or delighted you the most, and why?

I absolutely fell in love with Brie de Meaux – it has a texture and aroma that is totally different from the brie we have in the U.S. Thanks to the Academy of Cheese, I appreciate how it all comes down to the quality of raw milk, which gives it a level of complexity that I find fascinating.

Another of my favourites was cloth-bound Cheddar. To me, it really illustrates the difference between industrial, mass-produced cheese and artisan cheese. So much time, tradition, and craftmanship goes into making it…each truckle is a work of art!

What’s your go-to cheese board combination now?

Besides Brie de Meaux and cloth-bound Cheddar, I would include Comté, a cheese I discovered during the Level Two course. And my go-to blue is Bleu d’Auvergne from the Level Three course—it is milder than Stilton or Roquefort, creamy, and complements other cheeses beautifully.

Would you recommend the Level 1 course to others? If so, who and why?

Yes, for sure. Level One gives you a solid foundation whether you are just curious about cheese or if you have greater ambitions. The online version is easy to fit in around your commitments, but the test means you do have to show dedication and actively participate in the content.

The Level One course was just what I was looking for to give me a firm foundation to start my journey into cheese.

What would you say to someone unsure about whether it’s the right fit for them?

The more you learn about cheese, the more empowered you are. Doing Level One gives you a completely different mindset. Learning about the technicalities of cheese production helps you to appreciate why you like some cheeses more than others, and teaches you what to ask at a cheesemonger to discover new favourites. It introduces you to a language that connects you with artisan cheesemakers, whatever country you are in.

What will be the next stage of your journey in cheese?

Doing the Level 1 Certification really encouraged me to continue learning about cheese. If I am going to teach and represent this craft, I want to do it with knowledge that’s grounded, accurate, and responsible – because that’s what this work deserves. Top of my priorities is completing the Level 2 Certification, so that I can become a Training Partner with the Academy of Cheese, and bring it to America. I want to spread the word about artisan cheese and inspire others to dive deeper, just like I did. Who knows? Maybe I will start a cheese festival here one day!

I owe the Academy such a lot, even though I am 5441 miles away. Without them, I would never be here as a cheese educator, hosting classes and sharing my passion for cheese with others.