Continuing Education: Monger Edition

 

As a small independent cheese shop we are always interested in finding educational resources for our BCS team. In the spirit of supporting all cheese professionals we have created this hub to share opportunities we find compelling.  Please note, we are not an educational institution; our intention is simply to be a helpful resource for those individuals looking to learn, expand their skill set and further themselves in this exciting chosen cheese career!   

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BCS Monger Events | Historical

 BCS Monger Monday credo "Community is a core Bedford Cheese Shop value.  “Monger Mondays” are monthly events intended to create and strengthen the connection among peers, makers, farmers, and others in the cheese community through conversation, instruction and simply sharing space." with shop illustration.

What Makes a Cheese a Cheese-Part Deux” | March 13 | from 8:00pm-9:30pm

Please join us for our next Monger Monday! Our discussion will continue with a question we initially posed in January: “What makes a cheese a cheese?!”. The evening will be guided by Zoe Brickley of Jasper Hill Farm (Greensboro, Vermont). In our January session, we used Colston Bassett Stilton as our case study to dissect the cheesemaking and aging process - and how introducing blue mold into a cheese affects the final product - Stilton. In this upcoming session, we will further break down this intriguing question of “What makes a cheese a cheese?!” by studying Jasper Hill’s Bayley Hazen Blue, an homage to Stilton. Zoe will guide us through a tasting and discussion about the steps in making this cheese, including the specific decision points that result in Bayley Hazen Blue’s distinguishing character. Lastly, we will touch on the domestic cheesemaking scene. We hope you will join us!

*Wine, Beer, Non Alcoholic Beverages & Light Fare will be provided.*

“Continuing Education and Career Development” | February 6th | 8pm-9:30pm

Our next Monger Monday will focus on Continuing Education and Career Development within the cheese industry. The format will be a roundtable discussion so that we can all share our accumulated knowledge and experience regarding opportunities - whether it be the CCP exam; applying for scholarships and research grants; internships; CMI; and so on. We have invited a number of cheese professionals, but we hope you will also join us and - while not imperative - we hope you will be prepared to provide any guidance you may have to share. This particular Monger Monday is intended to be a more relaxed setting, allowing for questions and conversation to ensue. *Wine, Beer, Non Alcoholic Beverages & Light Fare will be provided.*

“What Makes a Cheese a Cheese?” | January 9th from 8:00pm-9:30pm

Please join us for our first Monger Monday of 2023! Our round table discussion will start with the question: “what makes a cheese a cheese?!”. The discussion will be guided by our very own Bedford Cheese Shop Cheesemonger Adrian Silva, ACS CCP, alongside Yvonne Yeoh of Neal’s Yard Dairy and cheesemaker Deirdre McGlashan. Using Colston Bassett Stilton as our case study, we will taste and learn about the steps in making this cheese while Yvonne highlights the specific decision points that result in Stilton’s distinguishing character. We will then learn from Deirdre, first hand, how she makes these decisions in her own cheese making process. Finally, Adrian will opine on his experiences of Stilton as a cheesemonger: breaking down a wheel, care, molding, etc. Collectively, we will consider how the various steps and players that create, preserve and tend to the Stilton that ultimately crosses the counter contribute to making a cheese a cheese - or in this case - a Stilton a Stilton! 

“Essex on Irving: A Discussion on Artisanal Cheeses and Everyday Brands”

Join cheesemongers from Bedford Cheese Shop alongside Essex St Cheese Educational Director, Rachel Juhl. Together, we will host a blind tasting of Essex staples and their generic dopplegangers. Mongers will dig deep into a discussion about the technical aspects of the cheeses: the maker, the unique breed of animal (be they cow, sheep or goat), the affinage process, packaging differences, and more. The ultimate objective is to crystallize the reasons why we sell artisanal versions in our shops - both to expand our own knowledge, but also so that we can share this information with our customers (without disparaging their reliable everyday brands). Oh - and we will have some fun and laughs, too!

First Monger Monday Event | October 17, 2022

The cheese community is a core value of Bedford Cheese Shop. We understand that for cheesemongers; networking with peers is an important way to build one's connections and expand one's knowledge, experience and opportunities within the field of cheese. Our educational space, "homestead", lends itself perfectly to providing this experience. A space for cheesemongers to interact and special guests such as cheese makers, farmers, and experts working in the cheese industry, to speak and share their knowledge and stories. Therefore, we will be hosting themed “Monger Mondays” one Monday, each month, from 8:00pm-9:30pm for those working in this fascinating industry. We look forward to all the conversations that will be had.The first event will be held on October 17th.

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Anne Saxelby Legacy Fund
Essex St. Cheese
American Cheese Society

Bra Cheese Festival

Salon du Fromage

CCP: ACS Certified Cheese Professional Exam
CMI: Cheese Monger Invitational
Cheese State University
Cornell University: College of Agricultural and Life Sciences
The Cheeseletes | Back in the Vat | Internships
The Daphne Zepos Research & Teaching Awards
Academy of Cheese
Dairy Connection Inc.
Continued Reading & Videos