Joy of cheese

Everyone who's enthusiastic about good cheese is invited to join me in taking a deep dive into the world of cheese, with a focus on artisan cheese. At the end, you'll

• have a fundamental and comprehensive understanding of cheese,
• be confident buying and serving it, and
• feel ready to go out and find lots of new cheeses you'll love.

The course includes over 25 pre-produced lessons that you can take any time, with five hours of instructional videos. You can learn more with the various features on each lesson page.

I love talking about cheese, so please ask questions and post your thoughts in the comments section of each lesson.

A cheese course wouldn't be much fun without tasting cheese, so I've included over 20 exercises for you to try at home.

The cheese and other items you'll need for the tastings are probably available locally, but I also provide links if you want to order them online. I provide written instructions on everything you'll need to gather for each exercise, the steps to take, and a discussion of what we learned together. Each exercise includes a video in which I do the exercise with you.

Most of the exercises are cheese tastings, with an emphasis on comparative tastings (like tasting clothbound Cheddar and vacuum-sealed Cheddar together). There are other hands-on activities too, like identifying aromas and tastes to help with cheese tasting. Some exercises are just for the fun of it; have you ever uncoagulated cheese back to a liquid?

The price of the course is $100, which gets you indefinite access. There are no subscriptions or additional costs.

The course is designed so you can choose how deeply you want to learn about each topic by using the features on the lesson pages.

Lesson summaries

Download a PDF summary of each lesson to print out and refer back to.

Explore cards

There are over 200 explore cards in the course. When you click them, they open up a modal window with more details, including curated links to other helpful websites. These cover a range of topic areas.

• Art
• Books
• Cheeses
• More details
• FAQ
• Fun facts
• History
• Just for fun
• Recipes
• Resources
• Restaurants
• Science
• Terminology
• Tips

Is cheese provided with the course?

Cheese is not included. Instead, I provide written instructions on what you'll need to prepare for each tasting exercise. All the cheese you'll need to get should be available in a cheese shop or grocery store. I always provide links to the items I'm using in case you want to order them online. None of the exercises require cheese made by a specific cheesemaker. A couple items you'll probably need to order online to complete the exercise, like rennet when we coagulate milk.

Is this a cheesemaking class?

No, this is a course to understand and enjoy the world of artisan cheese. That said, one of the best ways to learn about cheese is to try making it yourself, so we make cheese together in two of the exercises: Ricotta and Mozzarella.

How long is the course?

That's up to you. I suggest watching the main lesson videos, which total five hours. You can decide what other features and exercises you take advantage of. Of course, the more you do, the more you'll take away from the course.

What if I have a question about cheese?

Each lesson has a comments section where you can post your questions and talk with me and fellow students.

Can I give the course as a gift?

Yes, you can give a gift certificate with an access code for the course. The recipient will receive information about the course and instructions on how to get started.

What is the refund policy?

You can get a refund for any reason within one week of when you first access the course (regardless of when you buy the course).

Still have questions?

Email me at hello@joydemy.com.

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I'm Jeremy Snyder, and I'll be your instructor. I've been exploring the world of artisan cheese for over a decade, visiting cheesemakers and other cheese professionals in the US and abroad, attending conferences and classes, and reading numerous books. I was one of over 300 contributors to the Oxford Companion to Cheese, for which I co-wrote the "Families of Cheese" article.

In addition to teaching about cheese, I also produced all the content and programmed the website. The whole course is artisan made, just like the cheese we'll talk about!

Prior to founding joydemy, Jeremy worked as an engineer in clean energy research and development. He also professionally produced award-winning multimedia to communicate complex topics clearly and concisely.

Jeremy lives in the Albany, NY area with his wife. They have two children.