"The Academy of Cheese, a renowned UK-based not-for-profit organization dedicated to cheese education, is making its debut in the United States. In partnership with Fine Vintage, a prestigious wine school known as the Harvard of wine education, the Academy is set to launch its first training courses in North America. This exciting initiative marks a significant expansion for the Academy, which aims to elevate cheese knowledge and appreciation across the globe."
"The inaugural Level One course will take place in New York City on Sunday, April 19, at the Hilton New York Fashion District. Led by esteemed British cheese writer and educator Patrick McGuigan, this beginner-friendly certification is designed for both cheese enthusiasts and industry newcomers. Participants will embark on a full-day guided tasting experience, exploring 12 benchmark cheeses paired with six classic wines, all in a relaxed classroom setting."
"Upon completion, students will receive a digital Academy of Cheese Delegate Pack, granting them access to the Level One Learning Road and Cheese Library for a full year. This ongoing study resource is invaluable for anyone looking to deepen their cheese knowledge. Additionally, students can take an online exam at their convenience, which lasts just 30 minutes and provides instant results."
The Academy of Cheese will launch Level One training in the United States through a partnership with Fine Vintage, a respected wine school. The inaugural course will be a full-day session in New York City on April 19 at the Hilton New York Fashion District, led by Patrick McGuigan. The beginner-friendly certification covers tasting 12 benchmark cheeses paired with six classic wines in a relaxed classroom setting. Graduates receive a digital Delegate Pack with one-year access to the Level One Learning Road and Cheese Library and may take a 30-minute online exam with instant results. Fine Vintage will also offer courses in four Canadian cities presented by McGuigan and Tracey Johnson, expanding the Academy's international reach.
Read at Food & Beverage Magazine
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