Training for Cheese Lovers:
Be a Cheese Champion!
Next course October
Group bookings always welcome in the meantime
1 day course providing invaluable skills for cheese sellers and foodies on types of cheese, taste tips, selection, presentation, storage, FAQ’s (lactose, goat’s milk, veined cheeses, unpasteurized etc), promotion and selling artisan cheese.
The course will be facilitated by Wendy Barrie and Kathy Biss, both experts in their field. Delegates will be coached through all aspects of artisan cheese, to inspire and educate, enabling confidence in handling produce and practical skills to improve quality of service.
At Scottish Food Studio, Aberdour (25 minutes from Edinburgh by car, bus or train)
From 10am – 4.30pm
Fee: £110pp (£80pp for Scottish Food Guide Members) inclusive of tutored cheese tasting, lunch, course notes & signed copy of Wendy’s book. Full Fee invoiced & paid on booking your place(s). Should you need to cancel, £20 deposit will be retained. This too will be returned if your place can be filled.
Kathy BissIn 1987 Kathy and her husband David (formerly with the English Milk Marketing Board as Financial Controller) set up and developed West Highland Dairy. Initially with a flock of milking sheep, the milk was manufactured into a range of cheeses, yogurt and ice-cream. Over the years they have won many awards for their cows’, sheep and goats’ cheeses, including the World Cheese Award for Best British Cheese. This was a hard-pressed sheep cheese. Prior to moving to Achmore, Kathy taught Dairy Technology at Cannington College. This included milk production and control, milk processing and quality control. Kathy is renowned for her comprehensive courses in Cheesemaking, and Dairy Consultancy, both at Achmore and further afield in USA, Guernsey and throughout UK and Ireland. She has written books and papers on the subject and is acknowledged as a world expert in her field. Kathy Biss N.D.D, F.T.C. Dist., Cert. Ed.Wendy Barrie Director of award-winning Scottish Food Guide & Scottish Cheese Trail, Wendy is a respected campaigner for good food, providing independent expertise in Food Tourism & Promotion, Taste Education and Healthy Eating. A professional cook and trainer, her passion for food has immersed her in the world of local food production, especially but not exclusively, native breeds and cheeses. Wendy has a particular passion for dairy produce and has studied traditional cheese making in the wilderness of Norwegian seters and Swedish fäbods. She collaborates to promote Scottish cheesemakers, attended Slow Cheese 2015 in Bra and judged at the World Cheese Awards.She brings these unique experiences to her Cheese Champion Training.