Taking cheese training to the next level
Guild cheese training experts are finalising the structure of the first Academy of Cheese Level 2 training course, which is due to launch in early Autumn.
It will see the industry-led Academy of Cheese project take its first step away from basic courses for consumers and junior retail staff to a qualification targeting seasoned cheesemongers, shop owners and serious enthusiasts.
The Academy of Cheese was set up in 2016 to create a raft of qualifications, from beginner to Masters level, with similar standing to those run by the respected Wines & Spirits Education Trust (WSET).
The brainchild of cheesemaker Mary Quicke MBE and backed from the outset by the Guild, the Academy is now led by a board representing all sides of the industry.
Courses covering its initial Level 1 syllabus are run by a number of training providers, including the Guild’s own School of Fine Food.
Cheese writer and judge Patrick McGuigan, who tutors Academy courses for the Guild and is helping develop the programme, told FFD: “Like the WSET, the one-day Level 1 course is open to anyone who just wants to learn a bit more about cheese, introducing them to 25 of the best-known cheeses.
“At Level 2 it will get far more serious. We’ll be covering 75 more cheeses from right across the globe, and going into detail on things like mould-ripening and affinage, and even understanding the supply chain.
“We’re hoping to include an element of ‘live’ cheese-making too, whether that’s visiting a dairy or making cheese in the classroom.”
This story appeared in the April issue of Fine Food Digest. You can read more on the digital edition here.
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