Charlie's
Casselier School of Cheese & Wine: Learn with us
At our Cheese and Wine School Casselier and with our Partner Academy, the Academy of Cheese, we teach you to enjoy cheese even more than you already do. Perhaps you are an aspiring Master of Cheese, or are looking for a gift for a cheese-loving friend, then we have the course for you.
Our most popular courses are our Self-Study courses:
These are the courses we offer to cheese and wine lovers, professionals and companies:
| General Cheese Courses | Introduction to Cheese FIND OUT MORE | Academy Of Cheese Level 1 FIND OUT MORE | Academy Of Cheese Level 2 FIND OUT MORE |
|---|---|---|---|
| What’s it about | Short courses introducing the styles and tastes of cheese | Certified Level 1 1-day course covering all aspects of cheese | Certified Level 2 2-day course developing all areas in your cheese knowledge |
| Study method available | Self-Study Classroom Zoom Corporate/Private | Self-Study Classroom Zoom Corporate/Private | Self-Study Classroom Zoom Corporate/Private |
| Code | ITC | ACL1 | ACL2 |
| Status | Currently training | Currently training | Currently training |
| Price* | Zoom: £350 In person: £850 per day (1 day can include any two short courses) | Zoom: £350 In person: £850 per day Self Study £145pp | Zoom: 5 sessions £1,500, up to 8 delegates In person: £1,700 for two days, up to 10 delegates Self Study £499pp |
| Certificator | Casselier | Academy of Cheese | Academy of Cheese |
| Summary Content | What is cheese How to tastes cheese The different styles of cheeses, how they are made and what they taste like Turnbulls Guide to Cheese at a Glance | Supported learning of the Level 1 Academy of cheese programme. Focussed on 25 cheeses Includes Cheesemaking, Communication, Cheese History and Knowledge, Presenting and Serving, Tasting and the Academy Cheese Library. | Supported learning of the Level 2 Academy of cheese programme. Focussed on 75 cheeses Includes further exploration of Cheesemaking, Communication, Cheese History and Knowledge, Presenting and Serving, Tasting and the Academy Cheese Library. |
| Tone; prerequisites | Cheese focussed No Prerequisites | Cheese focussed No Prerequisites | Cheese focussed No Prerequisites |
| Tasting (Indicative) | 7 cheeses | 10-12 cheeses from the Academy of Cheese Level 1 Library of 25 cheeses | 20-24 cheeses from the Academy of Cheese Level 2 Library of 75 cheeses |
| Study options | Zoom; Classroom; Self-study | Zoom; Classroom; Self-study | Zoom; Classroom; Self-study |
| Classroom/ direct study | 2-3 hour short course | 5-7 hour all day course | 10-14 hour 2 day course |
| Additional Home study (zoom & classroom only) | None | 3-5 hours | 8-12 hours |
| Attendance | Quizzes during the course | None | None |
| Exam: Certificate | 30 Questions Multiple Choice | 30 Questions Multiple Choice, certificated by the Academy of Cheese | 30 Questions Multiple Choice, certificated by the Academy of Cheese |
| Short Cheese Courses: Style | Soft And Cured Cheeses | Focus On Blue Cheeses | Focus On Mould Ripened Cheeses | Focus On Washed Rind Cheeses |
|---|---|---|---|---|
| What’s it about | Short course developing knowledge of Soft & Cured cheeses | Short course developing knowledge of Blue cheeses | Short course developing knowledge of Mould Ripened Cheeses | Short course developing knowledge of Washed Rind Cheeses |
| Study Options | Classroom Zoom Corporate/Private | Classroom Zoom Corporate/Private | Classroom Zoom Corporate/Private | Classroom Zoom Corporate/Private |
| Code | FSC | FBC | FMR | FWR |
| Status | 30 day lead time | 30 day lead time | 30 day lead time | 30 day lead time |
| Price* | Zoom: £300 In person: £850 per day (1 day can include any two short courses) | Zoom: £300 In person: £850 per day (1 day can include any two short courses) | Zoom: £300 In person: £850 per day (1 day can include any two short courses) | Zoom: £300 In person: £850 per day (1 day can include any two short courses) |
| Certificator | Casselier | Casselier | Casselier | Casselier |
| Summary Content | What is soft cheese Making curd The taste of milk in cheese: sheep, cows, goats What is cured cheese: salting, steeping and Pasta Filata Buying and selling: what is quality; how to choose or recommend | What is Blue Cheese How to make and ripen Blue Cheese Three main styles of Blue Cheese Tastes profiles in common Blue Cheeses Buying and selling: what is quality; how to choose or recommend | What is external Moul-ripened Cheese How to make and ripen external Moul-ripened Cheese Three main styles of external Moul-ripened Cheese Tastes profiles in common external Moul-ripened Cheese Buying and selling: what is quality; how to choose or recommend | What is Washed Rind cheese How to make and ripen Washed Rind cheese Three main styles of Washed Rind cheese Tastes profiles in common Washed Rind cheeses Buying and selling: what is quality; how to choose or recommended |
| Tone; prerequisites | Prerequisite: ITC | Prerequisite: ITC | Prerequisite: ITC | Prerequisite: ITC |
| Tasting (Indicative) | Home made curd Milk flavour in fresh curd: cows, goats, sheep Mozzarella (cow/buffalo), halloumi, feta, [one of provolone/scamorza/caciocavallo] | Firm blues: stilton, Cornish blue Soft blues: gorgonzola, beau vale Open blues: roquefort, oxford blue Other blues: tbc | Geo-ripened: Loire goats cheese, UK goats cheese Lactic set: Chaource Classic: Brie de Meaux, Camembert de Normandie Modern: Tunworth; British style Wild rind cheeses: St Nectarine, Gorwydd Caerphilly | Euro classics: Epoisses; taleggio Hard washed rind: Celtic promise, Morbier British: Stinking Bishop, Eve, Rollright Irish: Durrus or Gubbeen |
| Classroom/ direct study | 2-3 hour short course | 2-3 hour short course | 2-3 hour short course | 2-3 hour short course |
| Additional Home study (zoom & classroom only) | None | None | None | None |
| Attendance | Quizzes during the course | Quizzes during the course | Quizzes during the course | Quizzes during the course |
| Exam: Certificate | 30 minutes, 30 questions online multiple choice | 30 minutes, 30 questions online multiple choice | 30 minutes, 30 questions online multiple choice | 30 minutes, 30 questions online multiple choice |
| Short Cheese Courses: Regions | British Traditional Cheeses | Modern British Cheeses | European Hard Cheeses |
|---|---|---|---|
| What’s it about | Short course examining classic crumbly and hard British cheeses such as cheddar, wensleydale and Yarg | Short course looking at modern British cheeses and cheesemakers | Short course looking at the most popular hard European cheeses such as gouda, gruyere, parmesan and manchego |
| Study Options | Classroom Zoom Corporate/Private | Classroom Zoom Corporate/Private | Classroom Zoom Corporate/Private |
| Code | FBT | FMB | FEH |
| Status | 30 day lead time | 30 day lead time | 30 day lead time |
| Price* | Zoom: £300 In person: £850 per day (1 day can include any two short courses) | Zoom: £300 In person: £850 per day (1 day can include any two short courses) | Zoom: £300 In person: £850 per day (1 day can include any two short courses) |
| Certificator | Casselier | Casselier | Casselier |
| Summary Content | What is British Traditional cheese How to make British Traditional cheese Main styles of British Traditional cheese Evolution and fashion in British cheesemaking Buying and selling: what is quality; how to choose or recommended | Focus on Modern British cheesemakers – their cheeses, stories and dairies. The emphasis on the module is to become familiar with the people and cheeses leading the modern British cheese community. The importance of staying local | What is European Hard cheese How to make European Hard cheese Main styles of European Hard cheese Tastes profiles in common European Hard Cheeses Buying and selling: what is quality; how to choose or recommended |
| Tone; prerequisites | Prerequisite: ITC | Prerequisite: ITC | Prerequisite: ITC |
| Tasting (Indicative) | 2 Cloth Wrapped Cheddars Modern classics: wax wrapped cheddar, block cheddar, Lincolnshire Poacher or Winterdale Crumblies: Lancashire, Wensleydale, Caerphilly, Cheshire, Cornish yard | 8 popular modern British cheese not covered in other sections: e.g. Sinoden Hill, Renegade Monk, Cornish Kern, Ogle Shield, Corra Linn, Rachel, Baron Bigod, Stichelton, Wigmore, Winchester or Cornish Gouda | Hard Cheeses: Tome de Savoie Alpine: Gruyere, Emmental, Comte Grana: Parmesan Sheep: manchego, Pecorino Washed Curd: Aged Gouda |
| Classroom/ direct study | 2-3 hour short course | 2-3 hour short course | 2-3 hour short course |
| Additional Home study (zoom & classroom only) | None | None | None |
| Attendance | Quizzes during the course | Quizzes during the course | Quizzes during the course |
| Exam: Certificate | 30 minutes, 30 questions online multiple choice | 30 minutes, 30 questions online multiple choice | 30 minutes, 30 questions online multiple choice |
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“No other study system gives this breadth of resources, choice and flexibility in cheese. You can study in your own time, in your preferred format – video, text or audio – and revisit the areas you need to focus on. Charlie Turnbull delivers so much more than both the Academy e-learning and Zoom tutor sessions.”