I enjoyed all of it. I’m very good at eating cheese but to be honest I didn’t know much about the process of cheese making. I’ve learnt so much today.
| How much did you enjoy the course? | Fantastic |
| Was the course professional and well delivered? | Extremely |
| How relevant to your job was this course? | 100% |
| How much will this course help you in your work? | 100% |
| What were your favourite bits? | I enjoyed all of it. I’m very good at eating cheese but to be honest I didn’t know much about the process of cheese making. I’ve learnt so much today. |
| Which were you favourite cheeses? | Brillat Savarin, Stilton, Epoisses (though not the best that day due to the heat) |
Take your tasting knowledge up a step Everyone talks taste – upfront saltiness or Roquefort, the intense savouriness of cheddar, the nutty
Texelse Schapenkaas I was at a posh dinner for The Worshipful Company of Distillers at the Mansion House in London, famously home
Wine and cheese are an absolute shoe in a dinner table. But is selling cheese in a wine shop just as good