Logo Small

The Academy of Cheese Associate Certification – Level 1 | Saturday 16th October

We want to thank our voracious Members for their speed in making this event a sell-out in just one day. We can’t wait to be surrounded by cheese experts at the Club…

We have decided to add another date for the course, so that Members who did not have a chance to book the first time can book a place in our second session.

The next session will be on Saturday 16th October, with details below

In partnership with La Fromagerie, 67 Pall Mall presents:

The Academy of Cheese Associate Certification

Learn to taste cheese professionally.

We are pleased to invite our cheese-loving Members to take part in a one-day course, where you can become an Associate of the Academy of Cheese, the first step to developing a greater understanding and appreciation of cheese.

The course will take place in our St. James’s room, and will be taught by Max Melvin, one of La Fromagerie’s senior cheesemongers and educators. He has written and presented many cheese workshops that take a unique multidisciplinary approach to this fascinating subject.

The course will touch upon elements from his background in science, politics, philosophy and teaching, especially the science of milk and cheese.

What you will learn…

In this course, you will learn everything you need to know to take your Level 1 exam, to 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.

Members can find the details of the course below…

1. Milk Production and Cheesemaking

  • How to describe the key ingredients used in cheesemaking and their purpose
  • Have an overview of the steps involved in cheesemaking and maturation
  • Understand the Academy of Cheese Make/Post-Make (MPM) Model
  • Understand how milk is produced

2. Maturing, Affinage and Grading

  • Recognise the condition of a soft mould-ripened cheese in terms of degree of ripeness
  • Understands cheese grading and its relevance
  • Understands the role of maturation and affinage in adding value to the product
  • Knows the different techniques to accelerate and decelerate ripening in soft mould-ripened cheese

3. Buying and Distribution

  • Understand of how cheese is bought and transported including the term “chill chain”
  • Understand the importance of offering an appropriate range of cheeses for a cheese board

4. Presenting and serving

  • Select and use appropriate packaging, to wrap and re-wrap cheese
  • Be able to cut cheese using appropriate tools
  • Understand the importance of caring for, cutting and serving cheeses appropriate to the variety

5. Communicating about cheese

  • Understands the key descriptors of cheese i.e. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM Model, protected status, age
  • Understands the principles of pairing cheese and drinks

6. Cheese Industry Knowledge

  • An overview of the history of cheesemaking
  • Understand the differences between large scale and artisan production
  • Understand an overview of the nutritional value of cheese

7. Regulation and Good Practice

  • Demonstrates good hand-washing techniques
  • Understand how to handle cheese safely
  • Understand the difference between “use by” and “best before”

8. Tasting

  • Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
  • Practical assessment of cheese using the model

9. 12 Iconic Cheeses

  • At Level One you are required to study and taste 12 iconic cheeses.

The course will culminate in an exam at the end of the session.

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

a limited amount of spaces are available, so it is advised that Members book their place early to avoid disappointment.

Saturday 16th October
St James Room
11am – Session begins
12:30pm – break
2pm – lunch
6pm – Session ends
£275 per Ticket

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.

Out of stock


Register your interest

Fill in the form below to register your interest.