Have you ever wondered what the oldest cheese is in the UK? Would you like to be able to tell your farmhouse cheddar apart from your tasty Lancashire? Join cheesemaker, cheesemonger, and cheese enthusiast Lee-Anna Rennie-Johnson, on this one-day course.

The Academy of Cheese is a not-for-profit industry-funded organisation set up to promote cheese knowledge and provide career development, both within the industry and among the wider public. It culminates in the highly qualified and industry-accredited role of Master of Cheese. The programme builds knowledge and skills in the full cheese cycle; from cheesemaking through affinage to selling to consumers - in both retail and foodservice environments.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Academy of Cheese - Level 1

This is an introductory level course for cheese enthusiasts looking to develop their knowledge about cheese making and tasting. The course is also ideal for those working in hospitality and catering wishing to provide a knowledgeable service to customers and chefs interested in purchasing and using different cheeses.

No previous knowledge is required for this Level 1 course.

The course covers:

  • History of cheese
  • Production and maturation methods
  • Guide to tasting
  • Tasting and describing 25 different cheeses
  • Virtual exam for Academy of Cheese Level 1 certification
  • Membership of the Academy of Cheese

Level 2 is now available to book at The School of Artisan Food for those who have successfully completed Level 1.

If you are a member of the SCA (Specialist Cheesemakers Association) you can receive a 15% discount during checkout by using code: CHSEPGST15

As demand for artisan food increases so does the demand for knowledge about it. Not only is the general public hungry for knowledge about the food they eat but also the need for skilled artisans is ever increasing. I have been involved in the renaissance of artisan cheese in Britain for 30 years and seen the number of these cheeses increase from a handful in the late 1970s to hundreds now. But the knowledge and craft of artisan cheesemaking is still held by very few and now is the time to teach what we know. Fifty years ago there were several schools in Britain providing training for hundreds of cheesemakers and now there are none. The School of Artisan Food fills that gap

Randolph Hodgson Founder of Neal’s Yard Dairy

  • Time

    10:00 - 17:00 

  • Duration

    1 Day

  • Tutor

    Lee-Anna Rennie-Johnson

Academy of Cheese - Level One

05 Jul 2022 (1 Day)