To become a cheesemonger, one needs passion and training in food and cheese. They can work in different settings, such as running a store or a cheese counter in a supermarket. Training can be obtained through culinary schools, apprenticeships, or learning from a working cheesemaker. After becoming a cheese seller, one can also work as a fromager in high-end restaurants.
To become a cheesemonger, it is necessary to receive training in food in general and cheese in particular. There are different ways in which this training can be approached, and once qualified, people can work in many different settings. The first requirement for anyone wishing to become a cheesemonger is a passion and interest in cheese, cheese making and the ways in which cheese can be used.
Cheesemongers are food professionals who sell cheese. Some run their own stores, focusing on selling cheese and a few side dishes such as fruit, crackers, bread, and wine. Others might run a cheese counter in a larger supermarket. Specialty stores tend to hire a separate cheesemonger to manage the cheese counter, as customers have come to expect this service, especially in high-end stores. The cheese seller can help people with cheese selection, answer questions about cheese history, consult flavors, and provide food safety advice when it comes to handling cheese.
One way to train to become a cheesemonger is to attend a culinary school, especially one that offers training in working with cheese and in environments such as supermarkets. In addition, potential cheese sellers can also be apprentices in cheese factories, learning about the cheese making, packaging and handling process. This can be important later on, because cheese sellers don’t just sell cheese and provide advice about it. They also order cheese, manage food safety and work with suppliers of all sizes, from small local dairies to international distributors.
Another option is to learn from a working cheesemaker. This can provide someone who wants to become a cheese seller with hands-on experience at a cheese counter or cheese shop. Initially, the intern handles basic tasks like working with customers and cutting cheese, and eventually he or she may take on additional responsibilities. As he works, the cheesemaker is also encouraged to read about cheese, ask questions, and travel to see cheese being made and experience cheeses from other regions.
It is also possible to work as a fromager, or cheese steward, once one has completed training to become a cheese seller. These professionals work in high-end restaurants that take their cheese extremely seriously. The fromager orders cheeses, works with vendors, tastes new cheeses, educates restaurant staff about cheese, and may also work with guests to help them select cheeses. Cheese stewards may also develop menu items such as cheese platters.
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