  A Passion For Cheese
The curriculum includes history, cheese making, laws and regulations, point-of-sale issues including proper handling, merchandising and general business considerations, an in-depth study of all styles of cheese, including regional variations, with an emphasis on the American Artisan Cheese movement, and an introduction to a systematic approach to tasting and evaluating cheese. Each class will include cheese tasting and evaluation.
In order to receive a Certificate of Completion, participants must successfully complete an exam consisting of 75 multiple-choice questions and a blind evaluation of 3 cheeses.
Call for dates … a minimum of 8 students is required for this class.
Price: $600
Chefs or in Cheese Business (-$50.00)
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