Cheese Sensory

Module 4, New Zealand CheeseMaster

Learn how to recognise the perfect cheese and become a competent judge.

Principles of sensory testing:

Defects and causes
Grading of cheese
Flavour and aroma identification
Body and texture evaluation
Scoring and etiquette during judging
Applied to a wide range of speciality cheeses

2019 COURSE DATES

Monday 20th May 2019

Assessment Details

You will 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

Full set of course notes
Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School
Assessment of all assignments

Further Information

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