As always, start with the American Cheese Society Body of Knowledge as your guide and work from there with all the other tools that you can find. Be sure and also refer to my 2015 Bullet points.
Getting Cheese Out the Door:
- Obtaining/providing romance and product information to share with retail customer.
- Education: provide basic and helpful info to retailer to help them sell the product. Provide samples to retailers to assist them in the enthusiasm area.
- Read industry magazines; participate in industry organizations such as ACS and social media groups.
- Facebook groups: Cheese Study Group, Cheese for Undergraduates, Enjoy Cheese
- Daily sampling of cheeses. Murray’s requires all employees to taste a minimum of 3 different cheeses every day.
- Know your competition.
- Use social media to promote special demos, etc.
- Sampling
- Always offer every customer a sample
- Passive vs. active sampling
- % of sampling costs to sales
- Knowing best times to stage demos based on customer flow
- Cheese Wraps – Know Best to use for different settings: shipping, displaying, retail, at-hone storage; style of cheese
- Preventing mold; controlling mold; eliminating mold
- Rind cleaning techniques
- Cutting by styles
- Labeling
- Regulatory requirements
- Allergy alerts
- Certifications (Animal Welfare, Kosher, etc.)
- Type milk
- Raw or pasteurized
- Romance (Local, Grass-fed or pasture-grazed, etc., awards)
- Signage
Candy, Murrays Cheese Monger - Price
- Milk type
- Vegetarian suitable
- Raw or pasteurized milk
- Romance
- Schematics
- Families
- Countries
- Type of milk
- Storing/displaying cheese at room temperature
- pH
- Water Activity
- Profits:
- Margin calculations
- Mark-up calculations
- Waste calculation and control
- Calculating shelf life by styles of cheese and local regs
- Read industry magazines; participate in industry organizations such as ACS and social media groups.
Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.
List of all Interviews from 2013: Cheesemakers,Cheesemongers.
List of 2015-16 Cheese Professionals.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.
Studying for the 2016 ACS CCP™ exam? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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