Cheese Sensory Evaluation and Judging. 

February 7-8, 2008  Auckland NZ

October 7-8, 2008  Sydney

October 23-24, 2008  Werribee

About the Course

This is a 2 day course where participants learn the principles of sensory evaluation and  apply them to a wide range of specialty and commodity cheeses. 

The course is conducted by Neil Willman through Cheese SA and priority enrolment is given to members.  Unfilled places are available to non Cheese SA members.

Key Topics

• Principles of sensory testing;

• Judging at competition level

• Etiquette during judging

• Scoring systems

• Threshold testing of participants;

• Competition Grading;

• Grading conditions;

• Flavour and aroma identification;

• Body evaluation;

• Texture evaluation;

Course Leader    Neil Willman is Australia leading authority on specialist cheese.  

Course Materials:

Course materials will be provided at the course.   

Registration 9.00 a.m .

Who should attend?

You should attend if you have an interest in:  

• Gaining a deeper knowledge and understand of cheese;

• Cheese judging and grading;

• Stewarding at competitions;

• Selecting cheese for competitions;

• Selecting cheese for retail;

• Sensory evaluation of cheeses.

What should you bring?

• Clean protective white laboratory coat, or purchase a disposable coat at the course $15. 

• Taste buds, enthusiasm and lots of questions

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