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.
One week residency/5 days of training (40+ hours)
Balance of theory and experiential learning
Maximum of 6 students, minimum of 3 students