1 Sep 2014
The Cavendish Hotel 81 Jermyn Street, St James's, London, SW1Y6JF
15:00 to 17:00
The 1st of 4 masterclasses that will take you from a beginner to apprentice fromager. The courses are designed so that your knowledge will grow session after session, multiple choice tests will enable you and your staff to expand your knowledge and certificates will be issued for those who attend all of the courses. For those who join all 4 sessions and have the highest scores a trip to one of Premier Cheese’s farms will bring all of the knowledge together.
The course costs £75 per person to attend or £25 if you’d like to attend just one of the sessions.
Dorothee Dalmas, Head Trainer at Premier Cheese will guide you through:
1. How cheese is made
2. Cheese Families
3. Cheese and Terroir
4. Perfect cheese trolley
The masterclasses are designed to give you and your staff a fundamental understanding of cheeses. This will enhance your offer, maximize shelf life and ultimately drive sales.
All of the masterclasses will be held at The Cavendish Hotel, 81 Jermyn St, London SW1Y 6JF.
From 15:00 to 17:00
Monday 1st September, Session 1: How cheese is made
Introduction to the key steps in the conversion of milk to cheese and comparison cheese process.
Monday 15th September, Session 2: Cheese Families
Identify and understand the difference between varieties from blue, soft to hard.
Monday 6th October, Session 3: Cheese and Terroir
Quality of the milk, seasonality, Protected Designation of Origin PDO
Monday 20th October, Session 4: Perfect cheese trolley
Bringing all of the collected knowledge together, the final event will work on presentation techniques that will wow the customer, and how to efficiently cut and store to maximise profits and shelf life.
To book
Please email Daniel@afws.co.uk with your full name, company and job title. I can then invoice you or take a credit card payment over the phone.
