INDUSTRY RECOGNIZED ACCREDITATION
Academy of Cheese
Set up in 2017, the Academy of Cheese is a not-for-profit industry funded organization based out of the UK. The Academy was set up to promote cheese knowledge and provide career development, both within the industry and amongst the wider public. Whether you have a professional or personal interest in cheese, the Academy of Cheese provides a comprehensive industry recognized accreditation.
In the recent months, the Academy has partnered with individuals & organizations outside of the UK to help further the vision of the Academy in their respective countries.
ABOUT THE TRAINER
Hi, I am Namrata, a cheese maker from Chennai, India. Käse is an artisan cheese brand founded by me and my friend & business partner Anuradha Krishnamoorthy. In 2021, we entered into the 5th year of our cheese business.
I am excited to be the first certified Training Partner of the Academy from India. Conducting the Academy of Cheese Level One in India is a dream come true! During the course I will be sharing my learnings from my journey.
ONLINE CHEESE COURSE
Level One: Associate
Want to know your Le Gruyère from your Gorgonzola? Then Level One is for you! Becoming an Associate of the Academy of Cheese is the first step to developing a greater understanding and appreciation of cheese.
Interested participants across India can now undertake the Level One Academy of Cheese course with me. Students are taught ONLINE over 3 sessions in small groups in a virtual ‘classroom’.
Tasting packs of cheese and course materials will be delivered to delegates across India to taste along at home as we learn. Participants will be able to ask questions and interact with each other and me.
About the Certification
During the fun and engaging tutoring, you’ll discover a structured approach to tasting and be introduced to a range of tools to help you communicate more effectively about cheese.
You’ll learn how cheese is made, how to assess quality, develop an understanding of the provenance and range of cheese available. This will be backed up with home study (and even more cheese tasting!) before completing our online certification
Who is it for?
Level One is open to everyone! Delegates that undertake Academy of Cheese accredited courses aspire to becoming more knowledgeable and develop a great understanding about all aspects of cheese. If that sounds like you then welcome aboard.
Someone who loves cheese
Exploring a career in cheesemaking
Looking for F&B career niche
Mixologist/ sommelier who wants to explore sensory aspects of pairing
Someone who loves to host a party with a difference and understand food pairing
What you will learn
CHEESE MAKING PROCESS
The ingredients, their function and production steps.
An introduction to the Academy’s Make/Post Make Model applied to 15 specific cheeses.
Looking at ripeness and how temperature can be used to control the process.
Understand Affinage and the relevance of Grading.
BUYING & DISTRIBUTION
Discover the supply chains from production to consumer.
Learn how to select a cheeseboard range for various situations.
Choosing the best tools for the job.
Looking at correct techniques for cutting, packing and caring for cheese.
Understand the key descriptors of 25 cheeses
Principles of pairing cheese and drinks
History of cheesemaking
Differences between large scale & Artisan production
India market, consumer behaviour, channels of sales etc
PRACTICES & REGULATIONS
How to handle cheese safely.
Tasting cheese using the Academy of Cheese’s tasting model.
Expand your vocabulary for expert communication.
Taste, Explore and Identify 15 cheeses
"I think till today I've never had such a deep bond with any trainer but for Namrata. We had 3 beautiful days of training for AOC.
Little did I know that those 3 days would become cherished memories for life. I look forward to Level 2 with her. She is an inspiration for budding artisan cheese makers and I wish to intern with her one day."
VIBHUTI, Himachal Pradesh
Your first step exploring the fascinating world of Cheese
Accreditation is awarded to delegates that achieve 24 marks and above (from a possible 30 questions) in our Multiple Choice Exam Paper. The online examination will be undertaken after you have completed 6-8 hours classroom study and 12-24 hours of home study.
The multiple choice questions are taken from the nine elements of learning outlined above. The current pass rate is 91%.
Why do it?
Accreditation has worthwhile outcomes for cheese professionals looking to enhance their career
If you are aspiring for a career in cheesemaking or the food industry you will get invaluable insights from my own journey in the Indian context.
If you are a professional in the F&B industry you will benefit from my training in sensory fundamentals and cheese & beverage pairings.
You’ll explore cheese more widely and gain confidence while communicating about cheese
It’s a fun experience for any food lover
Reserve your spot today!
Select a date that works for you
Level One: Associate
May 21, 22, 23
Jun 4, 5, 6
Three ONLINE sessions of 2 hours each over 3 consecutive days, 4 pm to 6 pm (India time)
15 cheeses curated by Namrata (Indian artisanal & imported) and delivered to your home (only for India delegates).
12 months’ subscription to the Academy of Cheese
Online access to the Academy of Cheese resources, which includes course material and cheese library with the Make Post-Make Model and Standard Approach to Tasting Cheese.
The Level One Exam - upon successful completion of the exam you will also receive a pin badge designating you as an Academy of Cheese Associate and a professional certificate.
Please note, once the course is booked it is non-refundable. All bookings are final, however, if you are unable to attend you can reassign your booking to a new available date or to another person. We require 14 days’ notice prior to original booking date.
We reserve the right to cancel a course at short notice should events beyond our control make this unavoidable. Should this occur, delegates will be offered a place on our next available scheduled course or a full refund.