Charlie's
Cheese Courses with Turnbulls
| General Cheese Courses | Introduction to Cheese | Academy Of Cheese Level 1 | Academy Of Cheese Level 2 |
|---|---|---|---|
| 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 |
| 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 | Turnbulls | 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 |
| 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 | Turnbulls | Turnbulls | Turnbulls | Turnbulls |
| 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 |
| Study options | Zoom; Classroom | Zoom; Classroom | Zoom; Classroom | Zoom; Classroom |
| 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 |
| 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 | Turnbulls | Turnbulls | Turnbulls |
| 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 |
| Study options | Zoom; Classroom | Zoom; Classroom | Zoom; Classroom |
| 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 |
* Prices exclude costs of cheeses, wine or other tasters, Academy delegate fees, and travel where relevant