2013 Cheese Tour Day 4

Cheese Monger and Monger in Training Steve is a wise gentle soul.  He shared with us in depth the successes, joys and obstacles of opening and managing a first class cheese shop.

 

 

 

 

There are so many variables.  From the shop’s layout, traffic flow, appropriate equipment, menu, and inventory, to the “how to” of ordering, receiving, cutting, sampling, and caring for cheese all come into play.

Tools of the Trade

 

 

 

Beautifully arranged by region and type

 

 

 

He graciously let us shadow him and his staff during open hours. There is nothing better than hands on training.

Beautiful wheel of Challerhocker

The afternoon ended with an inspection tour of one of the distributors we will be using.

Inspection and approval!

We feel better prepared for our workshop at the Cheese School of San Francisco later this week.