Natural Pastures Cheese Academy

What You’ll Learn at Natural Pastures Cheese Academy

Learn what artisan really means — and why skilled hands, quality Canadian milk, time, tradition, terroir, and food safety all matter.

In this first training, we’ll help you understand the basics of Canadian cheese, including:

What makes a cheese artisan
Why terroir matters — and how milk, climate, region, and place influence flavour
Why pasteurization is important to some people, including families, pregnant people, older adults, and anyone who feels more comfortable choosing cheese made with pasteurized milk
How Canadian cheese is different from imported cheese
How to describe flavour, texture, aroma, and finish
The difference between Canadian-made Fior di Latte and Mozzarella di Bufala and the versions flown in from Italy
Why freshness, milk source, travel time, terroir, pasteurization, and local handling all affect flavour, texture, and shelf life
How to talk about fresh cheese, Brie, Camembert, aged cheese, smoked cheese, and washed-rind cheese
How to pair cheese for boards, picnics, snacks, and entertaining
How to confidently recommend cheese to customers and guests

This training is designed to make cheese feel less intimidating and more enjoyable — whether you work in food retail, build boards, serve customers, or simply love good Canadian cheese.

We’re opening the first 20 spots for our launch group.