Swiss cheese sommeliers pass new course

Over 700 types of Swiss cheese and specialties of cheese are produced in Switzerland, and profound theoretical and practical knowledge is a prerequisite for offering this cheese professionally. Against this background, Switzerland Cheese Marketing, in cooperation with GastroSuisse, has designed a certificate course for gastro professionals. Now the first 17 Swiss cheese sommeliers have been certified after passing the new course.

A sommelier knows his/her food à fond: everything about origin, production and preparation, and a sommelier can aptly describe taste, texture and the different aromas. What has been known for years for wine, beer and even mineral water is now also available for cheese in Switzerland.

“With the training, we want to increase the cheese expertise in the catering trade,” says Martin Spahr, chief marketing officer of Switzerland Cheese Marketing. “We developed the content of the course together with GastroSuisse. This is how we bring together a high level of expertise and a huge network.”

Daniel Borner, director of GastroSuisse, also emphasises: “Swiss gastronomy and Swiss cheese are two partners, who can benefit from each other. ‘Regionality’ in particular is in high demand in Swiss gastronomy. And then there’s the cheese. Gastro companies and guests benefit from newly interpreted cheese offers.”

In the specialist seminar, The Swiss Cheese Sommelier, the participants deal with all aspects of cheese in gastronomy. The individual modules convey comprehensive knowledge from the animal to the milk and its processing to the unique variety of Swiss cheese and cheese specialities. Also on the curriculum are visits to various cheese cellars throughout Switzerland.

After the successful start, Switzerland Cheese Marketing and GastroSuisse are offering a second course with start in August. This is primarily aimed at catering entrepreneurs, restaurant managers, service staff, chefs and people who are interested in the subject of cheese.