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About the Course

• A person completing The New Zealand Cheese Schools Cheese Master program will have a good general knowledge of all aspects of cheese.  This will include the history of cheese, an understanding of the different cheese types and classes, an understanding of how cheeses are made, evaluated and used.  The course is structured in a way to provide flexible learning offering modules via a some of external delivery (study at your place) and some coursework at The New Zealand Cheese School.  The coursework modules will be in consecutive weeks to cut down the travelling for participants.

• Certificates for the Cheese Master will be issued jointly by The New Zealand Cheese School and the New Zealand Industry Training Organisation.

• The course will be open to any candidates from anywhere in the world, but the courses will only be available in English.

• All modules have a theory component which can be studied externally. Two of the modules will involve a component requiring attendance at courses conducted by The New Zealand Cheese School.

• All course materials and assessments will be conducted by our internationally recognised cheese specialist Neil Willman.

• Credit may be given for courses conducted previously at The New Zealand Cheese School.

Course Modules

Module 1.   Cheese- Using, Presenting and Cooking.  External mode only.

The module includes aspects of the history of well known cheeses from around the world and how the Cheese industry has evolved. Also included markets and market trends for cheese. This module is studied via external mode with the module materials sent to you once you have enrolled.

Module 2.   Cheese Types and History .  External mode only.

This module includes information of the range of styles, types and groupings of cheese.  This module is studied via external mode with the module materials sent to you once you have completed module 1.

Module 3.   Manufacture of Cheese.
Study at the New Zealand Cheese School

This module is studied via some external study then completion of one of the approved Cheesemaking courses at The New Zealand Cheese School.  Approved courses include: Artisan Cheesemaking (Intensive Practical Cheesemaking), Cheesemakers Certificate Course (Cheesemaking Theory and Practical), or any specialised Cheesemaking course offered by the New Zealand Cheese School.

Module 4. Cheese Sensory Analysis. 
Study at the New Zealand Cheese School

This module is about understanding the various flavours, textures and appearances of cheese.  Studied via some external study then completion of an approved course conducted by The New Zealand Cheese School such as Cheese Sensory Analysis, or Cheese Discovery.

Module 5.   Cellaring (Maturation of) Cheese.
Study at the New Zealand Cheese School

A one-day course Cellaring Cheese designed to discover the cheese maturing room, cellar or cave, or how to look after your own cheeses at home.  This course will suit those people working in the delis who want to manage their cheese rooms better or for people that are just interested in cheese, and love to eat it at its best.

Course Cost  

Participants enrol and pay each module separately. 

After completion of all 5 modules candidates wishing to receive the Certificate of Cheesemaster should submit their request to The New Zealand Cheese School and will be required to pay an administration and Certification fee.

Course Leader    Neil Willman  

Neil is a leading authority on specialist cheese.   He is the Master Judge of the New Zealand Cheese Awards, Head Judge of the Australian Grand Dairy Awards, the DIAA National Dairy Products competition and a 3 time judge at the World Champion Cheese contest.  He has also judged at the British Cheese Awards.  Neil has been training cheese enthusiasts for over 25 years in Australia and New Zealand and loves to share his passion for cheese.

No previous knowledge needed, just an interest in learning more about cheese