LIBRARY: ACL1 - CharlieTurnbull.com

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ACL1: Welcome 9 Topics

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What is the Academy of Cheese and the Academy of Cheese Level 1 [ACL1s]

Welcome to the Academy of Cheese Level 1 Live on Zoom [ACL1z]

Charlie Turnbull’s ACL1 Course: What to expect [ACL1s]

Cheese for the Academy of Cheese Level 1 [ACL1z]

Academy of Cheese Online Resources [ACL1a]

Your Delegates Pack [ACL1a]

Workbook for learning and revision: printable [ACL1a]

Shortcuts and Audio recordings [ACL1a]

Preparing for the Exam [ACL1a]

ACL1: Zoom 3 Sessions 13 Topics

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Session 1: Join the session [ACL1z]

Homework: Tasting [ACL1z]

Homework: Milk Production and Cheesemaking (Standards 1, 2 & 4) [ACL1z]

Homework: Regulation & Good Practice [ACL1z]

Session 2: Join the session [ACL1z]

Homework: Cheese Industry Knowledge [ACL1z]

Homework: Cheese Classification & Milk [ACL1z]

Homework: Presentation [ACL1z]

Homework: Buying & Distribution (Standard 9) [ACL1z]

Session 3: Join the session [ACL1z]

Homework: Maturing, Affinage & Grading [ACL1z]

Homework: Communicating [ACL1z]

Homework: Buying & Distribution (Standard 10) [ACL1z]

ACL1: Self Study 32 Topics

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Level 1/1.0 Structured Cheese Tasting: Tasting

Level 1/1.1 Structured Cheese Tasting: Part 1 Observations

Level 1/1.1 Structured Cheese Tasting: Part 2 Simple Flavours

Level 1/1.1 Structured Cheese Tasting: Part 3 Complex Flavours

Level 1/1.1 Structured Cheese Tasting: Part 4 Conclusions

Level 1/2.0 Introduction to the Level 1 Cheese Library

Level 1/3.1 All About Milk

Level 1/3.2 The Ingredients of Cheese

Level 1/3.3 Cheesemaking Part 1: Basic Cheesemaking

Level 1/3.3 Cheesemaking Part 2: Hard Cheesemaking

Level 1/3.3 Cheesemaking Part 3: Salting

Level 1/3.4 Part 1 The Make/Post-Make (MPM) Model

Level 1/3.4 Part 2 The MPM Model: Cheese Makes

Level 1/3.4 Part 3 MPM Post-Makes: External Moulds and Yeasts

Level 1/3.4 Part 4 MPM Post-Makes: Internal Moulds

Level 1/3.4 Part 5 MPM Post-Makes: Washed Rind Cheeses

Level 1/3.4 Part 6 MPM Post-Makes: Flavoured Cheeses

Level 1/3.4 Part 7 MPM Post-Makes: Wrapped, Rolled and Processed

Level 1/4.1 Maturation & Ripening

Level 1/4.2 Ripeness of Mould-ripened Cheeses

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ACL1: Classroom 1 Topic

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Classroom Slides [ACL1c]

ACL1: Finish 1 Topic

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Well done – how to prepare for the exam [ACL1a]