Cheese Academy
Be a grand fromage with Britain’s first cheesemaking diploma
So, you think you know about cheese? Know your cheddars from your comte, your stilton from your stichelton? Artisan makers are giving us more varieties than ever before and there are dedicated festivals, roving cheese trucks and three awards events to reward the very best – our own magazines editor, Keith Kendrick, was a judge at the recent British Cheese Awards. But, let’s face it, so much choice can be daunting. Enter stage left, the Academy of Cheese, set up by leading curd nerds to educate our palates and offer tips on how to store and serve, including advice on matching cheeses with drinks. Among this passionate bunch, legendary cheesemaker Mary Quicke came up with the idea of a recognised UK standard of accreditation for professional chefs and retailers. She explains, ‘Delegates learn about the cheese-making process and maturation. This is followed by a tutored tasting of 25 different cheeses and an online assessment. Successful candidates can then officially be called an Academy of Cheese Associate.’ Courses are being delivered by seven partners around the UK. Find one near you at academyofcheese.org.