United Kingdom · Academy of Cheese · professional · secondary source
Four levels studied by self-study, virtual or classroom routes; the assessment format at each level is not stated on the home page.
Home page read 3 Oct 2026; it also notes a partnership with the American Cheese Society CCP. Assessment details unverified.
Official source: https://www.academyofcheese.org/
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. A cheese lexicon is valuable mainly because it:
D. It defines attributes with references
Shared definitions and references let different panels describe flavours consistently.
Sensory Evaluation & Judging of Dairy Products · Descriptive analysis and hedonic tests
2. A well-aged hard cheese crumbles under a small compression, while a young cheese of the same type deforms a long way before breaking. In fracture terms, the aged cheese has:
B. A lower fracture strain
A short, crumbly body breaks at small deformation, which is a low fracture strain; proteolysis and lower moisture during ageing cause this. A higher fracture strain describes the long, elastic young cheese; the aged cheese clearly fractures.
Rheology & Texture of Dairy Foods · Large deformation and fracture
3. Under the TRIPS Agreement, the stronger additional protection of Article 23 applies to geographical indications for:
B. Wines and spirits only
Article 23 gives additional protection only to wines and spirits. Other products, including cheese, get the general protection of Article 22 against misleading use. Extending Article 23 to other goods is a long-running dispute.
Dairy Standards & Law Worldwide · Geographical indications for dairy products
These notes are free to read here, with no account.
What the Laisha app adds:
Free for ten days, then a subscription. We would rather write that here than have you find it later.