cheese knives

The Big Cheese: A Manager’s Toolkit

Exclusively for cheese shop owners and managers, this program combines practical information that managers need to run their business and train and manage staff, as well as provide outstanding customer service and keep the cheese in their care in perfect condition.

Intimate class size encourages networking and exchange of ideas and best practices among peers, thus enhancing the classroom experience.

Based on the expertise of two generations of family-run cheese retailing that now encompasses 15 shops in three countries, the course is taught by a trio of cheese experts: Laurent Mons, Meilleur Ouvrier de France François Robin, and American cheese expert Sue Sturman.

The program covers:

Classroom sessions alternate with hands-on work in the Mons shops and the preparation labs.

This program is reserved for cheese shop managers and owners.

Prerequisite : appropriate experience and/or completion of Cheesemonger Essentials (formerly named Essential Foundations for Cheese Professionals).

Upcoming course dates:

Class size limited to 6; minimum 3 enrollments required for the course to be held.

Tuition for The Big Cheese: A Manager’s Toolkit is 3,000€. This includes classroom work, hands-on ateliers, lodging during the course and all meals. It also includes ground transportation between the Academie and Lyon.

If taken as a suite with either Cheesemonger Essentials or Affinage: The Art and Science of Maturing Cheese, tuition for the combined courses is reduced.

Payments may be made by PayPal or by Bank Transfer.

Your 50% deposit will be due immediately once we have approved your application. Your balance will be due in full 2 weeks prior to the start of your program.

Course structure:
One week residency/5 days of training (40+ hours)
Balance of theory and experiential learning

Class size:
Maximum of 6 students, minimum of 3 students