Androuet shop, Spitalfields, London

Upskilling: how to sell cheese

Our plans to open a cheese-and-wine business continue apace. This week we signed up for a course with the Guild of Fine Food on how to sell cheese.

The course aims to help cheese sellers to improve their customers’ experience of buying cheese from them. This is where cheese retailers can differentiate themselves from supermarkets.

Once we open our business, we will offer a range of high-quality, artisan cheeses. Importantly, we’ll also be able to talk to customers intelligently about them.

I think the story of this cheese over that cheese – or this wine over that wine – is what consumers are looking for from independent retailers. After all, if we can’t talk to you more knowledgably about cheese than someone on the till at Super U or Carrefour, why would you buy from us?

Pictured is the Androuet shop in Spitalfields, London. They certainly know their stuff when it comes to cheese.

Androuet shop, Spitalfields, London

We’ll go back to London in the summer to take the course. Among the things we’ll learn are to:

  • Enhance our understanding of the different cheese-making processes
  • Recognise the main families of cheeses
  • Understand the impact that terroir has on cheese
  • Learn how to select, display, sell and care for cheese

What’s more, the day ends with a practical session on cutting, slicing and wrapping cheese.

“If we can’t talk to you more knowledgably about cheese than someone on the till at Super U or Carrefour, why would you buy from us?”

Then, the next day, we’ll take a second course, this time on selling deli products. We’ve opted to learn more about charcuterie, olive oil, beer and cider.

All of this learning will serve us well when we open our business.

I hope to have some big news to share with you about that very soon, once some paperwork has been signed…

This entry was published on Sat, 2 Mar 2019 at 08:57. It’s filed under Food and wine and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

17 thoughts on “Upskilling: how to sell cheese

  1. …..arf a pound o mousetrap…pleeeeeeze!

    Liked by 1 person

  2. maybe have a look at ‘the hungry breton’?


  3. sounds really interesting. Can not wait for your property news.

    Liked by 1 person

  4. Sounds like a very useful, and interesting course.
    Looking forward to news of progress.


  5. Make sure to open your business in a town with enough wealth or significant tourists to be able to sell sufficient quantities to stay in business. I know too many people that have fallen for a cute village in the countryside and had to close up restaurants or boutiques as the locals do not care to spend on artisanal products, they are happy to buy at the supermarket (which usually have a not bad selection at the deli counter)

    Liked by 1 person

  6. Ah, the sweet “smell” of success. When we first moved here I remember seeing a supermarket display for air freshener that included a drawing of a plate of cheese along with the shoes, socks, and dogs. Maybe you’ll sell lavender sachets, ha-ha?

    Liked by 1 person

  7. Well, here’s your first “cheesey” challenge: I am going to a party at the beginning of April where we are taking food – we are taking local cheeses. I would also like to take some home made chutney (even though it’s not very local to the Auvergne, chutney is very British!) As a foodie what type of chutney do you think would go with Cantal entre deux &/or St Nectaire cheeses. Apple? Plum? Peach? I know that chutney is “much of a muchness” but I wonder do you think a sweeter or sharper flavour? Thank you (in advance) for your advice!!


  8. Your course sounds very interesting and indispensable for making a success of your business. A cheese shop with knowledgeable owners is a delight. Many years ago I lived near a wonderful cheese shop owned by the late Patrick Rance. He would give one a generous sliver and then take one himself. Not good for the profits, of course!

    Re fatdormouse’s comment, I love fig jam with strong goat’s cheese, but it partners any strong cheese well. Around here they also serve quince jelly with a strong hard cheese like Cantal vieux or Laguiole.

    Liked by 1 person

  9. Exciting news. Good luck.


    Liked by 1 person

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