If you’ve passed your Academy of Cheese Level One accreditation, and you’re ready for a new cheese challenge, then join Patrick McGuigan at WSET School London for Level 2.
Event details
Patrick will be returning to WSET School London to teach the Academy of Cheese Level 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’s 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 WSET 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 WSET School London. This is not a WSET qualification.
What does the course cover?
The day-long, classroom course will help prepare students for the Academy of Cheese Level 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 cheeses through the day, plus wine samples, and will receive course materials including a book detailing the 75 cheeses at Level 2.
About Patrick McGuigan
Patrick McGuigan is one of Britain’s 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 WSET Level 3 Award in Wines and the French Wine Scholar qualification.