6/2/2023 0 Comments Cheese writerA cheese tasting pack to accompany the talk is available to purchase via The Courtyard Dairy online shop. The talk will explore why territorial cheeses matter, the differences between farm and factory cheese and the importance of traditional cheesemaking.įor more information about the talk and to book tickets follow the link here. If you want to learn more about Food Diversity, some of the UK’s leading scientists, writers, chefs, farmers, campaigners and entrepreneurs will be hosting a series of FREE workshops throughout the day on Friday 13th January from 9am to 730pm.īritish Cheese is a key focus during the day – with its own dedicated workshop presented by Andy Swinscoe from The Courtyard Dairy, cheese writer Patrick McGuigan and artisan cheese makers Graham Kirkham (Kirkham’s Lancashire), Jo Clarke (Sparkenhoe, Red Leicester) and Sally Hattan (Stonebeck, Wensleydale). Whether for your health, to support your local producer, or give back to our planet, use Food Diversity Day as an excuse to try something new! We often default to ‘safe’ purchases of known foods that are often mass produced, funnelling our taste buds into a limited scope of flavours and textures. Food diversity matters not just for our own health but that of our planet, our community and identity. Happy studying! Photo Credit: Di Bruno Bros.It’s January – and we are bombarded with messages encouraging us to eat a diverse range of foods to help deliver all the necessary vitamins and minerals we need to sustain a healthy diet.īut, it’s not just our bodies that need this variety. Speaking of experts, why not begin where many aspiring CCPs do – our very own cheese library. Sound good? You can find similar programs in the US – while you likely won’t get any sort of official certification on paper, you can rest assured knowing you’ve increased your cheese knowledge. Sign up for a cheese tasting crash course, attend a cheese festival, study our FAQ-laden Cheese 101 page, and take tips from the experts. Here, people can take one-hour classes in which they try different Dutch cheeses, pair them with a variety of wines, and give feedback to the mongers working there. This class is found in Amsterdam, at the popular Reypenaer Tasting Room. But if you want to improve your cheese knowledge, especially when it comes to tasting, there are some (less intensive) steps you can take.įor example, while studying abroad in the Netherlands, Boston resident Emily White received certification as a cheese tasting professional simply by taking one class. In short, the process of becoming a Certified Cheese Expert is long, arduous, and requires a lot of time and effort in order to pass the exam certainly isn’t for everyone. I promised myself that if I passed, I’d reward my self with a Mountain Dew and a People magazine – which other than the Sunday New York Times, is about the only non-cheese related publication I’ve read in 2014. Cheesemaking books and cheese industry tomes made up a permanent stack next to the couch in our living room. One of those who passed the exam, cheese writer Jeanne Carpenter, released the following statement on her blog about her preparation for the exam:įor six months prior to the test, I read nothing that was not cheese-related. The rigorous test covers topics ranging from the cheesemaking process to how to store cheese to cheese history – knowledge potential test-takers will have likely incurred during the required 4,000 hours of work or training in the cheese field completed prior to exam time. ![]() ![]() The Levels of Cheese Expert Certification Amanda Doughty | September 18, 2014Įarlier this month, 153 people became Certified Cheese Professionals by taking the official exam offered by the American Cheese Society.
0 Comments
Leave a Reply. |