Cheese

101
CHEESE 101

Iconic Cheeses
CHEESE 101 | ICONIC CHEESES

Cheese
101

In this guide...

CHAPTER 1
What is the Academy of Cheese Cheese Library? 3

CHAPTER 2
How can the Cheese Library be used within the 5
cheese industry?

CHAPTER 3
How can the Cheese Library be used by 6
enthusiasts?

CHAPTER 4
What is the relationship between the Academy 7
of Cheese and their Cheese Library?

CHAPTER 5
How does the Cheese Library differ at Levels 8
One, Two & Three?

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CHEESE 101 | ICONIC CHEESES
CHAPTER 1
What is the Academy of
Cheese Cheese Library?
You’ll find award-winning cheeses,
iconic cheeses, traditional cheeses,
protected cheeses: if they’re worth
knowing, you’ll find them here.
A Library of Cheeses
Put simply, the Cheese Library is a large, evolving
database of the world’s most delicious cheeses,
each entry of which has been professionally
checked and verified by industry experts to give
the most accurate and up-to-date information, all
in one place.
In the same way as a student uses a physical
library for study resources, the Academy’s
Cheese Library is an online resource for cheese
studies and a one-stop-shop for everything you
need to know about a particular cheese,
including:
The type of cheese, according to the
Academy’s Make (how it’s made in the vat)
and Post-Make categorisation (what happens
to it after it leaves the vat). This
categorisation helps to give an indication of
the what the finished cheese is likely to look
and taste like.
Any relevant protected status, eg. PGI, PDO
or TSG. This is important as will have an
impact on the quality of a cheese and the end
price.
Whether the cheese is made from raw,
pasteurised or thermised (another form of
heat treatment) milk.
ACADEMYOFCHEESE.ORG/SUBJECTS/ICONIC-CHEESES/
Cheese
101
The species and breed of milking animal. The
type of milk-producing animal will effect the
flavour of a cheese, and can also influence its
availability and its cost. Cheeses are typically
made using milk from cows, sheep, goats or
buffaloes but there are others and some
cheeses, for example Feta, are made from a
mix of milks.
Typical Age Profile: Cheeses come in a wide
range of age profiles from 1 day to several
years! The typical age profile describes the
age the cheese is usually sold at and the
impact that has on its flavour and texture.
The type of rennet used: whether the cheese
is suitable for vegetarians, or if animal rennet
was used in the coagulation process.
Any variations of the cheese, eg. whether
there are smoked variations or different sizes
for example, which is useful information for
wholesalers.
The “Story” behind each cheese: information
is provided first-hand by the maker, of the
history and culture of the cheese, as well as
background information on the cheesemaker
and the farm or dairy where the cheese is
produced. This section also includes detailed
information of how each cheese is made.
The “Character” of the cheese, in terms of its
flavour profile, the texture of the internal
paste and the nature of the rind.
“Perfect Partners”, which as suggests,
recommends the drinks and / or
accompaniments that compliment the cheese
and bring out its flavours.
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Alongside this comprehensive information, each

cheese is illustrated with images of the exterior of
the whole cheese and /or a cross-section of the
interior so the reader can make an accurate
assessment of the finished cheese.

The Cheese Library, as well as a study resource,

has been designed to accompany everyone on
their journey to learn about the enormous
selection of domestic and international cheeses,
and help them build up their own profiles on
these cheeses.
Entry Criteria for Cheeses into the Library
The Academy of Cheese has developed the
Cheese Library to represent the many wonderful
varieties to be found around the world. The
cheeses within the Library have been selected
because they fall into one or more of the
following defined criteria:
It is significant in terms of the way it has been
made.
It has protected status or is otherwise
traditional or culturally significant.
It demonstrates the range of Makes and Post-
Makes in the MPM model.
It is made using a different milk variety.
How are the cheeses categorised?
The cheeses within the Library can be searched
for by name and by the Level at which they are
studied, within the framework of the Academy’s
courses, eg. Level One, Two or Three.
How can I access the Cheese Library?
The Cheese Library is the most up-to-date and
professionally verified cheese resource for
students. It is a vital tool that will help Academy
of Cheese delegates pass their exams and,
accordingly, is one of the benefits available for all
active delegates. After gaining certification,
alumni can still gain access to the Cheese Library
by paying an annual subscription, which will also
give continued access to the Cheese Library, as
well as other membership benefits, such as third-
party supplier discounts.

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CHEESE 101 | ICONIC CHEESES
CHAPTER 2
How can the Cheese Library
be used within the cheese
industry?
Who uses a cheese library?
Thousands of people with a passion for, or
professional interest in cheese pass through the
Cheese Library each year. Think of it like an
online cheese counter, but without the
requirement to buy anything.
Whatever sector of the industry you work in, the
Cheese Library is an invaluable resource:
For the cheesemaker, as an advertising tool, the
Cheese Library features domestic and
international cheeses from small, independent
farmhouse cheesemakers to large-scale dairy co-
operatives and is visible to thousands of
subscribers each year.
For importers, exporters and wholesalers who
want to brush up on their knowledge of cheeses
and find gaps in their catalogues.
For cheesemongers, regular access to this
comprehensive catalogue of cheeses, will give
credibility and authority to their staff when selling
cheese, whilst also arming counter staff with the
knowledge of which pairings to offer their
customers. This, in turn, can lead to increased
opportunities to up-sell products, such as specific
wines or chutneys to compliment a cheese.
ACADEMYOFCHEESE.ORG/SUBJECTS/ICONIC-CHEESES/
Cheese
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For mongers with an online presence, the Cheese
Library is an invaluable resource to cross
reference against and ensure their own
descriptions and details are up to date.
Chefs and Sommeliers looking for pairings will
find expert inspiration from the Library, whether
the cheeses on offer are made in Britain, Brazil or
Belgium. The inclusion of provenance and flavour
profiles will allow a Sommelier to impart such
relevant information to their diners and add to
the theatre of a cheese trolley.
Who uses a cheese library?
When discovering new cheeses, to know the
provenance behind a cheese can only add to the
tasting experience. To know how a cheese was
made; to understand its cultural and historical
background and be able to build a story behind
what you are tasting allows for greater
enjoyment, as well as the ability to share that
knowledge with your guests. At its simplest level,
each entry gives dietary information, such as
whether a cheese is made with vegetarian or
animal rennet, if the milk was pasteurised, or
which milking breed the cheese comes from, to
allow you to make considered choices.
The Cheese Library also suggests appropriate
drinks and accompaniments to pair with each
cheese.
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CHAPTER 3
101
How can the Cheese Library
be used by enthusiasts?

Discover New Cheeses

When discovering new cheeses, to know the

provenance behind a cheese can only add to the
tasting experience.

To know how a cheese was made; to understand

its cultural and historical background and be able
to build a story behind what you are tasting
allows for greater enjoyment, as well as the ability
to share that knowledge with your guests. At its
simplest level, each entry gives dietary
information, such as whether a cheese is made
with vegetarian or animal rennet, if the milk was
pasteurised, or which milking breed the cheese
comes from, to allow you to make considered
choices.
Study the iconic
cheeses
The Cheese Library also suggests appropriate
drinks and accompaniments to pair with each For individuals new to cheese
cheese.
study, this certification
provides a hands on
introduction to the world of
cheese

https://academyofcheese.org
/product/level-one-elearning-
program-and-certification/

ACADEMYOFCHEESE.ORG/SUBJECTS/ICONIC-CHEESES/ 6/9
CHEESE 101 | ICONIC CHEESES
CHAPTER 4
What is the relationship between
the Academy of Cheese and their
Cheese Library?
Industry approved cheese library
The Academy of Cheese is proud to have
developed this industry-approved asset. We
continue to work with cheese makers and
international wholesalers in order to build the
Cheese Library whilst maintaining the
accuracy of its entries.
ACADEMYOFCHEESE.ORG/SUBJECTS/ICONIC-CHEESES/
Cheese
101
Aside from meeting a defined criteria for
inclusion within the Cheese Library, such as
having protected status, or demonstrating a
certain process in its development according to
the Academy’s Make Post-Make model, there is
no set qualification for cheeses to appear.
Preference and priority will, however, be given to
Patrons and Supporters’ cheeses, as well as those
that are studied at Levels One, Two and Three.
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How does the Cheese Library differ 1
10
CHAPTER 5

at Levels One, Two & Three?

The number and styles of cheese studied at each level of certification is appropriate
to the delegate’s expected breadth of cheese knowledge. In studying the cheeses,
the delegates are required to taste; to assess with the Structured Approach to
Tasting Cheese; and to recognise each level’s specified cheeses by name, Make Post-
Make class, species of milking animal, protected status, heat treatment, rennet type
and country/region of origin.

Important cheeses in cheesemaking

The Level One Cheese Library
At this foundation level, 25 of the world’s
most iconic cheeses are studied. The cheeses
have been chosen to provide a sound
understanding of each of the key Make Post-
Make cheesemaking techniques, from a soft,
fresh goats’ curd to a hard-cooked
Parmigiano Reggiano. They have also been
chosen as cheeses that can be sourced
relatively easily regardless of the delegate’s
country of residence to allow accessibility.
development.
All sub Makes and sub–Post-Makes from the
MPM model.
Further iconic cheeses from major
cheesemaking countries, particularly cheeses
that have protected status or are otherwise
traditional or culturally significant.
New cheeses which have become examples of
best-in-class innovation in cheesemaking.
A mix of cheeses made from different milks.

The Level Three & Four Cheese Library

A further 200 cheeses have been selected to

The Level Two Cheese Library
Delegates are required to recognise a further
75 specified cheeses (as well as the 25
studied at Level One). The cheeses have
been selected to include:
be studied in order to attain Level Three and
Four Certification. * The list was refined in
consultation with cheese experts from
around the world who were asked to
recommend the cheeses that they felt best
represented their territory or country, its
history, climate, terroir, and culture. The
assessment for this level will demand a
higher level of recall of the details of each
cheese, including the species of animal and
cheesemaker.

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 Cheese
101
CHEESE 101

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