Academy of Cheese Level 2
Level 2 goes beyond recognizing cheese styles and enters the mechanisms that define them: production processes, maturation, and applied sensory analysis.
For those who want to work with cheese with more precision and understanding. Available from autumn.
International perspective
Level 2 is designed for those who have already completed Level 1 and want to go further, beyond identification and classification.
If Level 1 provides the framework, Level 2 goes into detail: technological processes, maturation, and the direct link between production decisions and the final result.
The focus shifts from "what" a cheese is to "how it comes to be", from visible differences to the mechanisms that generate them.
Throughout the course, sensory analysis becomes more precise, and understanding the processes allows you to interpret the cheese, not just recognize it.