Event / Workshop

Academy of Cheese Level 1

Posted by
Dartington Hall
Event starts
27 Nov 2021 10:00
Event ends
28 Nov 2021 16:00
Location
Dartington Trust, South Devon
Image

A weekend of cheese

Go deep beneath the rind in this two-day Academy of Cheese course with cheese writer Patrick McGuigan and cheesemaker Greg Parsons, owner of Sharpham Cheese, near Totnes.

The fun and interactive course will cover topics such as how to taste like a professional, milk composition and how cheese is made and matured at Sharpham’s dairy.

Guests will also learn about cheese history, wine pairing and how to create a show-stopping cheeseboard, with a wide variety of different cheese styles tasted as part of the course.

The Dartington Trust is delighted to be hosting the Academy of Cheese’s Level 1 course, which will be run by cheese expert and author Patrick McGuigan and Devon cheesemaker Greg Parsons, owner of Sharpham Cheese.

The two-day course is open to everyone with a love of cheese from cheese-loving members of the public, who want to increase their knowledge to share with friends and family, but also industry professionals: chefs, sommeliers, retailers, cheesemakers, wholesalers and food and drink writers.

We will introduce you to the Academy’s own Structured Approach to Tasting and you will discover a range of tools to help you communicate more effectively about cheese. You’ll learn how cheese is made, how to assess quality, understand the provenance and range of cheese available.

The course includes a visit to Sharpham’s dairy with Greg and Patrick, where you will experience cheesemaking and maturing first hand, plus fun and interactive sessions back at Dartington where tasting, wine matching and the art of the cheeseboard will all be important focuses.

You will study and taste 20 iconic cheeses over the two days, before you’re ready to sit your online exam in your own time and become a fully accredited Associate of the Academy of Cheese.

The key elements of the course are below

  1. Milk Production and Cheesemaking
  2. Maturing, Affinage and Grading
  3. Buying and Distribution
  4. Presenting and serving
  5. Communicating about cheese
  6. Cheese Industry Knowledge
  7. Regulation and Good Practice
  8. Tasting
  9. 25 Iconic Cheeses

Price: £400 Non-residential | Please book accommodation separately through Guest Services

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