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
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…
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