As an accomplished Ritz-trained Chef, I thought I knew a lot about cheese. But walking into the American Cheese Society's Festival of Cheeses in 1992 for the first time, greeted by thousands of different cheeses of all sizes, shapes, colors and textures, I knew right then and there, there was so much more to learn.
With this knowledge, as a retailer, I worked hard to find the best and avoid buying the wrong cheese for my wonderful customers. We struggled daily to avoid selling it too young, or over the hill. Our customers asked great questions, the kind only people new to a subject ask: fundamental ones. They asked me about fat in cheese –was it safe to eat? What makes cheese Cheese? How to cook with it? They inspired me to keep on learning, and now I am sharing what I learned over the last three decades with you.
"You will learn all you need to know to make sense of this complex, rich, ever so yummy sometimes unpronounceable and delicious world of ..."
Cheese, the kindest food from the milk of mothers
Made for beginners and aficionados. Each video presents a subject so you can watch at your convenience, repeat, slow it down and speed it up. History, health, lactose, rinds, shapes, cheese tasting, cheese platter tips... Take what you need or engage and digest completely.
This course fills the gaps not already filled by the books on cheese, and mingles well with them, each enriching the other.
When you attend a course or buy a book, you get what is ready at the time. Maybe there will be more editions of a book, but with online a question can come asking to clear something up and that same day the course updated to make it clearer. The course will be ever evolving, continually getting better, ever more scrumptious learning.
New items added regularly, questions answered and all with the security and privacy guaranteed by Disqus™, the most popular and most trusted discussion forum provider on the net.
Continually improved, with new resources added when worthwhile. Interactive, self-paced learning, and on completion a diploma as a Certified Cheese Lover and Aficionado.
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Simply send me an email and I will answer your questions on the course to the best of my ability.
I tried to feature the most practical
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There are a number of ways we can make it work, the best won't even involve you having to invest in inventory. Our affiliate sales program for instance is half the profits after processing and hosting costs, currently ~42.5% of retail each.
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