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.
He graciously let us shadow him and his staff during open hours. There is nothing better than hands on training.
The afternoon ended with an inspection tour of one of the distributors we will be using.
We feel better prepared for our workshop at the Cheese School of San Francisco later this week.