Yes - completely free to attend. The programme is funded by six founding producers who believe a more knowledgeable trade is better for everyone. No catch, no hidden costs, no obligation to buy anything. Just register and turn up.

Anyone who sells, serves, or sources cheese — farm shop and deli staff, chefs, front of house teams, wholesale buyers, and anyone starting out in food retail or hospitality. No prior cheese knowledge or qualifications needed.

You will leave confident enough to talk about cheese naturally and informedly — recommending, describing, and upselling with authority. Most participants apply something they learned within their first week back at work.

9:00am to 4:30pm - a full day of tastings, demonstrations, practical cutting and wrapping exercises, and producer stories. No exam, no assessment. You receive a participant handbook on the day and a certificate of completion within 24 hours.

Knowing your cheese reduces waste, improves ranging decisions, and drives sales. When your team can talk about cheese with confidence, you sell more, waste less, and avoid slow-moving lines that tie up margin.

The CK Tour is made possible by six founding producers: Carron Lodge, Cooleeney Cheese, Long Clawson Dairy, Isle of Mull Cheese, Stag Bakeries, and Gruyère. Their products feature throughout the training as real, sourceable examples — not advertising. They fund the programme because they believe a more educated cheese community is good for the whole industry.

We run sessions across the UK and Ireland in 2026 — Edinburgh, Birmingham, Cardiff, Dublin, Bristol, Manchester, London, Glasgow, and more. Hit Find a Course Near You to see dates and register for free.