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.
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…