New Zealand Cheese School
Ph: +64 7 883 8239

Module 4

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MODULE 4
 CHEESE SENSORY
 


 INTRODUCTION 


This is a 1 day course where participants learn the principles of tasting and evaluating cheese and apply them to a wide range of specialty cheeses.


 COURSE DETAILS 


  • Cheese types and characteristics
  • Sensory evaluation principals
  • The practice of judging cheese
  • Tasting and evaluation of a wide range of cheese

 ASSESSMENT DETAILS 



You will be expected to complete a written assessment at the end of this course. The assessment simply confirms your understanding and ability to apply the sensory evaluation principals and techniques you have been taught.
The assessment is to be completed then sent back to The New Zealand Cheese School for marking.


 INCLUSIONS 



 FURTHER INFORMATION


Upon completion of your enrolment you will be send the course notes and assessments via email.  
You will be advised of your result within two weeks of receipt of your completed assessment. 
 






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