The training is based on two important axes
The Art of Service
We will introduce your staff to conservation, cutting, tasting and cheese service.
Product Knowledge
We will discuss the history, methods of manufacture, and the place of cheese in the French gastronomic culture.
The rise in skills of your teams
Theoretical and practical training for your teams in the form of a half day session.
To acquire basic knowledge to know how to sell and serve Cheese.
Master the tasting “rise in the mouth”.
Make personalized assortments to increase your turnover.
