The more you know, the better cheese tastes.
Eat Well and Impress your Friends!
Cheese lovers are passionate. They love the aventure of finding a new cheese, hearing a new story about that cheese. They enjoy sharing with their friends and love to impress, not for status but for pleasure. They are quality of life people.
But good cheese can be expensive. When not in great shape, even more expensive. How do you know the best place to buy cheese where you live?, How about the best piece among the hundreds sold?
Buying mediocre (or worse) cheese fills me with righteous indignation. Like you, I am passionate about cheese.
Not everyone has a cheese "boutique" with well trained passionat cheesemongers nearby. (Though it is getting better) Many of us buy our cheese in supermarkets, and take risks. We are often dissappointed, that is, until we learn what I share in this course.
So many types of cheese, and so many different cheeses, changing all the time, IS overwhelming. Clerks that do not share the same passion as you is frustrating. Abused cheese, even in gourmet stores, is such a waste. And misinformation about cheese online abounds. (One of the reasons we are so loyal to the cheese experts that helped us, is they are few and far between.)
So, how do you find delicious cheese among the thousands. How do you find that something special you have not yet tasted? How do you guess how a cheese will taste before trying it, or if you will like it? Especially when they are not sharing samples? What do you do if the only thing you have to go on is a sign on a supermarket wall of cheese?
Then, when you finally find that special bit of cheese, how do you keep it creamy, unctuous, nutty and delicious when you get it home? (Especially when much of the information out there on how to store cheese is wrong.)
Finding great cheese, without a good cheesemonger nearby, can be frustrating and expensive. But it can be completely unnecessary, if you know where and what to look for, either in a store, a clerk or on a wall of cheese.
In 1992, I was an accomplished Ritz-trained Chef. I thought I knew a lot about cheese. I knew the difference between a Brie and a Camembert, and how to cook with Port Salut, after all. The American Cheese Society had its annual conference in San Francisco that year. Entering into their Festival of Cheese for the first time, was overwhelming. I felt humbled. I realized I knew so little.
So many shapes, colors and textures. So many different types of cheese!
At the time I was the Corporate Chef and Deli Director at Andronico's Markets in Berkeley, CA, in its glory days. I wanted to find the best cheese, and avoid buying the worst, for my customers. As, we were not shy about our pricing, selling cheese too young, or when it was over the hill was a crime. We guaranteed flavor!
Our customers asked great questions, out of the blue. They asked about fat in cheese –was it safe to eat? What makes cheese Cheese? How to cook with it? What the heck is "Terroir." Why are there so many different shapes? Where does flavor come from? What kinds of milk? Tons of great questions.
So I set about to find answers, and I did, with the guidance of so many great cheesemakers, cheese technologists, professors, cheesemongers and more. I want the chance to do the same for you. My curiousity led to a 30 year love affair with cheese.
Join my course and I will guide you down the path to become a Cheese Expert sharing everything I have learned that is not available elsewhere so you too can become THAT person who at a party or a tasting has the knowledge to impress. THAT person who can find a fabulous cheese even in the most conventional of supermarkets. THAT person whose cheese is always in such good shape when they serve it at home: a Cheese Expert
Your roadmap to mastery
all about how to enjoy cheese
My promise to you
Each video presents a piece of the story, 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 and more... Everything you need to master cheese in a hurry!
Materials originally developed for food writers, farmers, Chefs, and the public, to help bridge the gap of information about really great cheese.
Click on the tabs below to see what you will get in each module.
6 Modules, 30 Chapters, Vídeo lessons plus bonuses
The skinny on fat in cheese: the hard science debunking 40 years of negative publicity against dairy products, and the wrong headed selling of "Lite." And 3000 year old way to plan your diet, considered by the medical community the healthiest way to eat: The Mediterranean Diet. And a bit about Frankenfoods.
Learn about the miracle of fermentation, and why cheese preserves milk in such a delicious way. How the animal, feed and the environment interact to create unique cheeses, and share in the romance of aging.
Everything you need to know about how cheese gets its flavor, to help you find the pieces with more of it,
And More
started as a Chef. He is a Ritz Carlton Hotel alumni. He pioneered restaurant quality food in upscale supermarkets in Northern California during the 1980's. His cheese departments at Andronicos earned national reputations. He was the first to feature an American Artisan Cheese Section in the department.
President of the American Cheese Society in the 1990´s. He became a consultant to the California Milk Advisory Board for over a decade. Working behind the scenes, he helped support the renaissance of American Artisan Cheese. Dan Carter chose him first for the Dairy Business Innovation Center of Wisconsin.
Currently, he lives in Rio de Janeiro. He consults, creates online courses, and co-coordinates the Brazilian Artisan Cheese Awards. For the last 12 years he has written a monthly column for the Cheese Reporter.
At first I thought, this is a good course with really good value for money. As I continued watching the videos and reading the material available to download I realised that actually it is a fantastic course with an abundance of knowledge available for the enthusiast as well as the professional. Would recommend to anyone who wants to learn about cheese
“I am already about 20% of the way through your course (just shy of finishing the first section) and am very much enjoying it. Thank you very much for making this available. As I am watching these videos, I am finding myself wishing that I worked as a cheese monger so that I could talk about cheese all day.
Learned a lot. The conductor is very passionate about the topic and transmits this to the listener. Thank you!
Enroll in my Ultimate Cheese Course... ONLINE Buff up your cheese knowledge with solid information not readily available elsewhere, and become a bonafide cheese expert. You can even get a certificate of participation to prove it.
Imagine how you will be enjoy transforming from a curious cheese lover, to a passionate expert who digested the fruits of my 30 year love affair with cheese, and took it further. A veritable Turophile, able to find the best cheese in any situation, with a good idea of how it will taste and what its texture should be, even before trying, and the true facts, to call out any fake news about cheese.
or, you can do nothing. Put up with mediocre cheese. Continue feeling uncomfortable and passionately disappointed. You can continue losing cheese you keep at home and fall forever for the click bait fake news stories and misrepresentations online.
Less than the cost of a couple pieces of gourmet cheese! Click the button above until March 28, 2019 and get enrolled in advance to the course. For little more than a couple pieces of gourmet cheese, deepen your enjoyment for life, and learn to impress! But Hurry! The cost is normally $97
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