If you鈥檝e passed your Academy of Cheese Level One accreditation, and you鈥檙e ready for a new cheese challenge, then join Patrick McGuigan at 黑料吃瓜网 School London for Level 2.
Event details
Patrick will be returning to 黑料吃瓜网 School London to teach the Academy of Cheese Level听Two qualification in September. This follows many years co-hosting cheese and wine evening tastings at our school.
The fun, interactive two-day course will be packed with information based on Patrick鈥檚 15-year career in cheese, which has seen him visit and learn from the best cheesemakers, maturers and cheesemongers in the world.
Patrick also holds the 黑料吃瓜网 Level 3 Award in Wines and French Wine Scholar qualifications, so is excited to bring his love of curd and grape together with a special section during the class looking at perfect pairings.
Please note: This event is being run by Academy of Cheese, not 黑料吃瓜网 School London. This is not a 黑料吃瓜网 qualification.
What does the course cover?
The day-long, classroom course will help prepare students for the Academy of Cheese Level听Two assessment (which students can take in their own time online).
- A deeper exploration of the Structured Approach to Tasting Cheese
- How feed and forage affect milk composition
- Different types of starter cultures, ripening cultures and rennets,
- The importance of acidity development, drainage and temperature control in cheesemaking
- Dairy breeds
- Cheese maturation
- Cheese faults
- Creating show-stopping cheeseboards
- PLUS: a special session looking at perfect pairings of cheese and drinks, including wine, beer and cider.
Students will taste 25听cheeses through the day, plus wine samples,听and will receive course materials including a book detailing the 75 cheeses at Level 2.
About听Patrick McGuigan
Patrick McGuigan is one of Britain鈥檚 leading cheese writers and communicators. He has written about cheese for titles including The Telegraph, The Financial Times and Delicious, and is the author of two books: The Philosophy of Cheese, published by The British Library, and The Cheese Life, co-authored with Mathew Carver.
His 15-year career in cheese has has seen him visit and learn from cheesemakers, affineurs and cheesemongers everywhere from the Swiss Alps to the pastures of Vermont, and throughout the UK.
He is also a senior judge at the World Cheese Awards, a member of the Guilde des Fromagers and the co-founder of the British Cheese Weekender festival. He holds the 黑料吃瓜网 Level 3 Award in Wines and the French Wine Scholar qualification.