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The Academy of Cheese Associate Certification – Level 1 | Friday 27th January

In partnership with La Fromagerie. 67 Pall Mall presents: The Academy of Cheese Associate Certification

Back by popular demand, we are pleased to welcome back our friends at La Fromagerie for the Academy of Cheese Associate Certification.

In this one-day course, Members will become an Associate of the Academy of Cheese, the first step to developing a greater understanding and appreciation of cheese.

The course will be taught by Max Melvin, one of La Fromagerie’s senior cheesemongers and educators. He has written and presented many cheese workshops, always taking a unique, multidisciplinary approach to this wonderful subject.

What you will learn…

In this course, you will be taught everything you need to know to take your Level 1 exam and become an Academy of Cheese Associate.

You will learn the correct way to taste cheese, how to present it, how it’s made and much, much more.

Your curriculum for the day…

1. Milk Production and Cheesemaking

Learn the details of milk production

How to describe the key ingredients used in cheesemaking and the vital roles they play

An overview of the steps involved in cheesemaking and maturation

Understand the Academy of Cheese ‘Make/Post-Make’ (MPM) model

2. Maturing, Affinage and Grading

Learn about cheese grading and its relevance – what’s the cheese equivalent of grand cru, premier cru and villages?

Recognise the condition of a soft, mould-ripened cheese in terms of degree of ripeness, and learn how to accelerate or decelerate that ripening

Understand the role of maturation and affinage in the quality of the final product

3. Buying and Distribution

Logistics heaven. How is cheese bought and transported? What’s a ‘chill chain’, and why is it vital you offer a wide range of cheeses for a cheese board?

4. Presenting and serving

Learn what packaging you should use to wrap and re-wrap cheese

Discover how to cut cheese properly and what the correct tools are

Understand how cutting, serving and caring for cheese is crucial, and dependent on the variety

5. Communicating about cheese

Learn about Cheese’s key descriptors and complexities: the country of origin; species of milking animal; vegetarian or animal rennet; raw vs pasteurised milk; protected geographical status, and ageing of cheese

The need-to-know principles of pairing cheese and drinks – 67 Pall Mall core subject…

6. Cheese Industry Knowledge

An overview of cheesemaking history

Discover the differences between large scale and artisanal production

Understand the nutritional value of cheese

7. Regulation and Good Practice

Learn how to handle cheese safely
Understand the difference between ‘use by’ and ‘best before’ with cheese

8. Tasting

Use the ‘Academy of Cheese Level 1 Structured Approach to Tasting’ model, and take a practical assessment of cheese using the model

9. 12 Iconic Cheeses

At Level One, you are required to study and taste 12 iconic cheeses, and the course will culminate in an exam featuring a delightful dozen

Tea, coffee, and a buffet-style lunch will be provided on the day.

Members need not bring their computers, as all hard materials will be provided on the day.

It is useful to note that Members should arrive and allow for an additional 30 minutes either side of the event, to allow for a prompt start and a Q&A at the end.

St. James’s Room
10:30am – Session begins
12.30am – break
2pm – lunch
6pm – Session ends

After a hard day of studying, Members are encouraged to go from classroom to Clubroom, where we look forward to raising a celebratory, graduation glass together…

Please note, tickets are refundable for cancellations up to 48 hours before the event. Cancellations must be made in writing to events@67pallmall.com. Any cancellations within 48 hours of the event are non-refundable unless 67 Pall Mall resells the ticket to another Member. This is only possible when the event is sold out and there is a waiting list.


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