Specialist Spanish foodservice supplier Brindisa is now a registered training provider for the Academy of Cheese's accreditations.
The accreditations are designed to encourage chefs and front of house staff to learn to taste, understand and describe cheese like a pro.
Tracey Colley, director of the Academy of Cheese, commented: "There is a tremendous opportunity in the hospitality sector to build a really solid understanding of cheese. From presentation, regulation, buying and distribution to identification and tasting and level one is open to everyone.
"The Academy of Cheese courses are currently run by a number of training partners, including Brindisa, the Guild of Fine Food, Paxton & Whitfield and Harvey & Brockless and so far, they've indicated that more and more consumers are becoming better educated about the foods that they love, including cheese. We want the whole industry to thrive. There is huge scope to introduce cheese training into Catering Colleges' course programmes so that foodservice professionals can benefit from the content that's being delivered."
The Academy of Cheese's Level One accreditation was launched during 2017. The one-day course tutors delegates on key subjects, such as the cheesemaking process, right through to the identification and tasting of 25 classic cheeses. Level Two will launch in Spring 2018 with Level Three and Four (Master of Cheese) currently also in development by a founding committee of industry experts.