"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."
Dairy Business Innovation
Center, Madison, WI
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
Cheese trolley and restaurant display techniques
Cheese board recommendations and service
Cheese board accompaniments
Cutting cheeses to maximize display and portions
Handling and storage in cheese coolers*
Affect of freezing cheeses*
Cheese and food pairing
Cheese plate progressions
Cooking with cheese (melting properties)
Affect of age on slicing, serving*
Retail Fine Cheese: merchandising, promotion and service
Handling and storage in cheese coolers
Affect of freezing cheeses*
Affect of age on slicing, serving*
Retail service case display techniques
Cutting cheeses to maximize display and portions
Promotion techniques for fine cheese
* Indicates tasting component will be incorporated into the discussion.
