Delivered by the Academy of Cheese and funded by Chiswick Cheese Market, the Academy’s Level One Certification course was tailored specifically for hospitality students, bringing a brand-new training experience incorporating a hands-on and practical approach to learning about cheese.

Led by Academy of Cheese training partner Patrick McGuigan, the day started in the professional kitchen where the class of 32 students got to make a basic ricotta cheese.

The afternoon session started with a demonstration on cutting and wrapping cheese, focussing on portion control and how to minimise waste in a professional kitchen. It finished with a pairing masterclass in the on-site restaurant @ thirty-four where students were inspired to play around with different cheeses and accompaniments.

The partnership aims to make sure the next generation of chefs and hospitality professionals are equipped with essential cheese skills and knowledge, whilst empowering them with the confidence to incorporate cheese into their menus in thoughtful, innovative and impactful ways.

Tracey Colley, Academy of Cheese director, said: "This partnership with the Michael Caines Academy is a huge step in our ongoing commitment to raising the standards of cheese knowledge and appreciation.

"By offering the Level One Certification to students in such an esteemed institution, we are helping foster a new generation of cheese experts who will play a key role in shaping the future of both the UK hospitality and cheese industries."