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Home / Courses / Academy of Cheese Level Two Course (e) – Wed/Thurs 10th/11th September 2025
Academy of Cheese Level One

Academy of Cheese Level Two Course (e) – Wed/Thurs 10th/11th September 2025

£575.00

Course

The Academy of Cheese’s Level Two course is designed for those who want to take a deep dive into the fabulous world of cheese!

Wednesday 10th & Thursday 11th September 2025, 9.30am – 5pm

Description
Description

Description

Come and study the Academy of Cheese Level Two Course with us!

We are an accredited training partner with the Academy of Cheese and we are very excited to be able to offer their Level Two course right here in Pangbourne. Level Two has been designed for cheese industry professionals as well as cheese lovers. If you are looking to further your knowledge of cheese, the Level Two course is for you. You can only study for your Level Two if you have successfully completed Level One (we don’t mind if you studied Level One elsewhere…!)

We are delighted that we will be visiting one of our local award-winning cheesemakers during the course. We’ll take a tour of their creamery and watch some cheesemaking in action. We will provide transport to and from the venue.

We will provide refreshments throughout both days, including a light lunch, and you will sample a selection of the 75 iconic cheeses featured in the Level Two course. You will also receive the Academy of Cheese Delegate’s Pack as well as access to the Level Two online exam. Over the two days there will be an opportunity to visit our award-winning shop and as one of our students you will benefit from a 10% discount on any purchases.

The course will run from 9.30am until 5pm and takes place in our Cheese Room at number 15 Reading Road, Pangbourne RG8 7LR.

What will I learn?

In this course, you’ll learn everything you need to know to take your Level Two exam. At the end of it you will be a Member of the Academy of Cheese.

During the two day course we will expand on the modules explored in Level One:

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: 75 Iconic Cheeses

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