Welcome to Institut Du Fromage is an elite cheese education institute dedicated to spreading knowledge and understanding of of specialty cheese to not only professionals in the retail and foodservice industries, but to keenly interested consumers as well.
Our goal is to elevate the discussion and information of the world's greatest cheeses, and in doing so make cheese more accessible and available throughout the United States. We want to lower the intimidation factor by increasing the knowledge and passion of cheese purveyors, sales teams, store associates and cheese mongers. Then we teach how to use this knowledge and passion to increase customer satisfaction and drive sales.
These videos are for cheesemongers and deli staff. If your shop does not have a scoring knife or platform cheese cutter, then you need to speak to your management to get you the tools you need.
I've cracked hundreds of wheels during my time at Wholefoods market Whiteplains. Vinegar is what you use to clean parm mold. You did an excellent job 👏 👍🏼
Kraft singles are a very iconic and nostalgic cheese product. The cheese that goes into making kraft singles is the discarded product that cheese makers can not sell to the public, so in stead of throwing that product away and losing money, they sell this subpar product (at a much lower cost) to kraft, who in turn use it for their product. Every cheese has a purpose. Thanks for your comment. I hope you continue to taste all the amazing cheeses in this world, and that you find one that makes you smile.
For the platform cheese cutter, I am using the HANDEE Brand. Boska makes some as well, but they are metal. Both work fine. For chef and pairing knives, any brand will work (I just went to my local restaurant supply store for those). For any specific cheese knives, Boska makes great quality knives. Thanks for watching!
@@nathanaldridge5637 Thank you so very much for specifying the knives! I am looking for a good parmesan cheese knife. It was informative to see you break down this wheel and how to use these knives.
@@nathanaldridge5637 Hi, one more question if you don't mind about the Bosca parmesan knife, is it full tang? Also, which do you think is easier to work with, the 4" or 4.5"? Thanks again!
I appreciate this video. I am only now viewing it on 7/1/23. Will there be any more study sessions for the 2023 TASTE test that I can either participate in or view in archive?
Thank you, a couple years since this was made, but now that I'm out of the restaurant industry and in the cheese mongering industry, I decided to take the CCP test once I'm eligible. I still have a long time before I am, but studying early will make the test easier as well as making me a better specialty cheese manager. Following along and highlighting the key topics I think is going to be very useful.
Hi Dustin, the Facebook live will go further into depth on how to apply, take the exam, and recertification. The head of the certification committee will lead it. I think it’s helpful to watch it. If you can’t make it live, it will be recorded and added to the ACS website.
I love everything about Humboldt Fog. The whiteness of the cheese and the ash layer through the middle is so on point of a foggy day at the rugged North Californian coast. The ash being the horizon line that you can barely see in the distance.
When I was younger I also enjoyed visiting the farm of a family from my church. I loved the animals, the land, and even the smells, A Big THANK YOU to our farmers. I am always amazed at what you are able to accomplish. Our hungry world is well cared for by you. Thank you and may God bless you with good health to continue your wonderful caring work..!
A Dutch woman schooled me on how to correctly pair Limburger (since it is from the Limburg region of the Netherlands I presumed she would know). In America, we overpower the cheese with other strong flavors which actually does a great disservice. Strong cheeses should be loved not bludgeoned! As Liz said, dark bread, raw onions, mustard, etc. are often used to go with Limburger. But the Dutch woman said, go sweet. And it works marvelously well! Liz and Nathan talking about the meatiness of washed rind cheeses, a balsamic bacon onion jam would work nicely for the Limburger and the intense washed rind.
Your videos are fun, they inject suspense and caprlce tempered with your own experience and practicality and the dialog helps further the possibilities, well done and thank you! Nicely done and so helpful. We are having an opening of a new cheese shop in a few weeks, if we can't get you to help, I'll have to impersonate you.
I suggest getting a firmer grip on the cheese and pull the wire through the cheese quickly, with purpose. Do not hesitate, going slow and hesitating during a cut can cause wonky lines...so sorry for being so late with this response!
37:05 Yoav Perry, owner and head cheesemaker of Philadelphia's Perrystead Dairy makes a lovely geotrichum rinded cheese called Intergalactic that uses a thistle rennet.
