Training for the hospitality sector
This training is designed for both chefs and front of house staff.
For Chef training we work with staff to:
Learn how cheese is made and how to assess the best quality cheese
Learn about different cheese types and styles and review a range of Irish, UK and Continental Cheeses
Key differences between raw milk and pasteurised milk cheese
Differences between vegetarian and animal rennet
Learn how to taste cheese and assess its qualities
Develop an understanding of the range of cheese available and their typical properties and use in the hospitality sector
Develop some ideas on the developing your cheese board and how to make it stand out from the crowd.
Cheese Making Contact:
Helen Finnegan 086 859 7716