Consultancy
Staff Training Course
We have two training options designed specifically for:
- Waiters/waitresses
- Sommelier
- Deli attendants
- Cheesemongers
Option 1- Introductory Training:
This is a course that will introduce the general principals of cheese to the employee. This introduction will also look at the importance of marketing and product knowledge in the service industry. It will involve the following topics of discussion:
- History of cheese
- Cheese types and classifications
- Basic sensory analysis of 7 different types of cheese-categorising cheese (unlike wine, cheese can be judged by its appearance)
- Processes in cheese-making, production techniques
- Types of milk and cheese ingredients- a look at the raw materials required for cheese manufacture
- Basic vocabulary- cheese terms and definitions
- Basic wine and cheese pairing
- Myths and misconceptions of the cheese world
- Storage & handling
- How to cut different cheeses
- Quality assessment of cheese
- Industrial vs. Artisan
- Raw vs. Pasturised
- Cheese regulations
- Selling to customers
- Selecting cheese for customers
- Counter display
- Cheese services
- Cheese accessories and accompaniments
Option 2- Advanced Training:
This is a course designed to give specialised knowledge in the selection and background of cheese for those individuals in the food Industry who have an understanding in the basic principals discussed in Option 1.
Through discussion and interactive sensory analysis the student focuses on more complex cheese related issues and works to refine their vocabulary, understanding of the product, ability to answer customer questions and sell.
- History of cheese
- Processes in cheese-making, production techniques
- Types of milk and cheese ingredients- a look at the raw materials required for cheese manufacture
- Cheese types and classifications
- Advanced sensory analysis of different types of cheese
- Advanced vocabulary- cheese terms and definitions
- Traditions and histories- a look at 'Old' and 'New World' varieties
- Advanced wine and cheese pairing
- Maturation of cheese / affinage
- Storage & handling
- Quality assessment of cheese
- Criteria for an educated palate
- Protected cheeses (AOC, DOC, DO)*
- Professional cheese implements
- Advanced marketing of cheese/product development and promotion
- Selecting cheese for the deli or trolley
- Counter display
- Cheese services
- Deli design
- Shop fitters and equipment
- Cheese accessories and accompaniments
- Creation of cheese menu /board/trolley
- Cheese signs
- Cheese clubs and deli newsletters
- Development of membership base
Having completed these cheese appreciation consultancy courses, the employee will have a broad perspective of the cheese world and common place food industry know how. These courses will give those in customer service the skills and confidence to answer questions, actively promote and sell and select cheese in their work environment, with the ability to identify potential problems and areas of opportunity.
Media Consultancy
We also offer services in media consultancy:
- Regular columns for papers and magazines on 'cheese of the month' & 'cheese facts'
- Cheese articles and photos
Previous Involvement
Nov 05-April 06: Testimony to Claudia's passion and understanding of market demand is the 'Potts Point Liquor & Deli' where various aspects of the deli's design, equipment and products were coordinated by Claudia McIntosh.