A new Academy of Cheese, which will offer training and accreditation for cheese industry professionals and enthusiasts, will welcome its first students this spring.
The Academy is the brainchild of award-winning cheesemaker Mary Quicke - who wanted to emulate the US Certified Cheese Professional qualification - and has been in development for two years.
It is backed by cheesemakers, retailers and wholesalers, with patrons including Tesco, cheese suppliers Bradburys, Wyke Farms, Bridgehead Foods, and artisan food producer and distributor Harvey & Brockless, while the Guild of Fine Foods is among its founding members.
Students will be able to sit level one, two and three exams this year, followed by a final level four exam to become a Master of Cheese next year. The Academy is open to cheesemakers, cheesemongers, chefs, distributors or individuals with a personal interest in cheese.
Training aimed to develop a broader and deeper understanding of cheese and would include modules on cheesemaking, tasting and flavour profiling.
Achievement through the Academy would elevate the profession and make it a more attractive industry to be part of, said Guild of Fine Foods owner John Farrand, and “bring a much-needed respect and direction to cheese professionals and to those who want to take their enjoyment of cheese to a different level”.
Having an industry wide skills-based qualification would “help raise the standards of everyone in cheese - from sellers to graders to makers”, added Bradburys sourcing director Richard Paul. “Our business has a long association with passion and knowledge for cheese and helping to develop the next generation of ‘experts’ is essential for our industry.”
No comments yet