Very much enjoyed the course, learned a lot
| Was the course professional and well delivered? | 100% |
| How relevant to your job was this course? | Nearly all of it |
| How much will this course help you in your work? | 100% |
| What were your favourite bits? | Tasting and analysing different cheese types for a better sell. |
| What was the worst bit(s) of the course? | Epoisses 😷 |
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