	"Thank you for the Cheese 1 course. I enjoyed it thoroughly. Anyone who is part of CAPS or the IWEG program would benefit greatly from it. I liken it to the Intermediate certificate of the WSET that touches on all of the essentials. I'll do whatever I can to be an advocate for the course." Ed Ho - Proprietor, Globe Restaurant 124 Danforth Ave.

Cheese Appreciation Level 3

Cheese Appreciation Level 3 depends on the foundation laid in the pre-requisite course Cheese Appreciation Level 1. The emphasis in this course is on Old World Cheese; the social history, quality standards, terroir influences & regulatory guidelines that formed this mature cheese industry. It is a favourite among graduates as they learn and taste cheese in detail using new perspectives.

Old World / European Cheeses : (France, UK, Spain, Italy, Scandinavia, Holland, Portugal, Switzerland, and more)
	Classic Varieties*
	Industrial vs. artisan*
	Festivals / Traditions / History
	Pasteruized grazing vs. factory farms
Developing a Cheese Vocabulary
	Regulatory issues
	New EU PDO program for cheeses (replacing AOC, DOC, DO)
	Understanding IDM
	Quality standards / judging a cheese
	Raw vs. Pasteurized*
	Buying criteria for cheeses*
* Indicates tasting component will be incorporated into the discussion.

Next Scheduled Course: Cheese Appreciation 3

Starts: April 29, 2009
Wednesday evenings - 6:30 – 9:30 PM for 9 weeks
Location: Toronto

Cost: $620.00 + GST($31.00) = $651.00
(includes class cheese, workshop materials, testing and certificate)

Prerequisite: Cheese Appreciation 1
Duration: 27 hours (3 hours x 9 weeks)
Class size: Maximum 25 people.
Result: Certificate of Achievement


For specific course information select:
Cheese Appreciation 1 Cheese Appreciation 2	Other Electives	Register now Meet Our Instructors

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