"The Cheese Education Guild curriculum developed by Kathy Guidi is a unique, in-depth study of cheese. It offers an open door to better understanding the intricacies of artisanal craftsmanship, cheeses of the world and cheese handling. The curriculum and its accompanying certification program for culinary professionals and others have both been long needed in North America." |
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| Dairy Business Innovation Center, Madison, WI |
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Cheese Appreciation Electives
Cheese Appreciation Elective classes build on cheese knowledge gained in the other Cheese Education Courses and deepen absorption for specific, career applications. Customized courses can be developed on a topic of your choice.
| Restaurant Fine Cheese Service: cheese boards and trolley service |
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Cheese trolley and restaurant display techniques | |
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Cheese board recommendations and service | |
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Cheese board accompaniments | |
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Cutting cheeses to maximize display and portions | |
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Handling and storage in cheese coolers* |
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Affect of freezing cheeses* |
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Cheese and food pairing |
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Cheese plate progressions |
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Cooking with cheese (melting properties) |
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Affect of age on slicing, serving* |
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| Retail Fine Cheese: merchandising, promotion and service |
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Handling and storage in cheese coolers | |
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Affect of freezing cheeses* | |
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Affect of age on slicing, serving* | |
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Retail service case display techniques | |
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Cutting cheeses to maximize display and portions | |
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Promotion techniques for fine cheese | |
* Indicates tasting component will be incorporated into the discussion. |
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| For specific course information select: | ||
| Cheese Appreciation 1 Cheese Appreciation 2 |
Cheese Appreciation 3 |
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416-462-9444
