Cheesemonger and ripener
The cheesemonger is the crucial link between the cheese-maker and the consumer. If cheese making is a noble trade, selling cheeses at their peak is no different. It requires as much experience, skill and passion in the art of cheese making. A real cheesemonger knows everything about the cheeses he keeps in his shop: he chooses them at the very best cheese-makers, masters the methods of conservation, and reveals all their qualities as he cuts them open for the customer. This is his trade... and when a cheesemonger is truly passionate about good cheese, he keeps honing his skills and goes a step further by becoming highly skilled in the art of ripening.
Ripening is first and foremost a matter for men and women who are experienced and passionate about cheese making. After the milk has been worked in the vats and the curd moulded, ripening is the ultimate stage of cheese making. It has the purpose of bringing the cheese to the point where it is ready to eat. The ripening stage takes place at the cheese maker's, but for some cheeses, the ripening period is too short for the cheese to fully develop. That is when the ripener takes over. Because of his appreciation for the product, he will want to the cheese to mature to the full potential of its organoleptic qualities, i.e. all the properties our senses can capture. The ripener can also ask some cheese makers to receive their cheese when they are still young so he can monitor their evolution and development himself. He can then offer them to the customers at various stages of maturation in a palette of flavours.
The maturation process, or ripening, takes place in cellars designed specifically for this purpose, under controlled temperature, ventilation and moisture levels required by the type of cheese. Cold storage rooms are used strictly to store and keep the cheeses. The maturing process in cellars is a slow process, that must be monitored and adjusted patiently, taking the time needed for the type of cheese you are maturing. Ripening is of course a skill, that entails full environmental control, where the cheeses are washed, rubbed, turned by hand to achieve the desired appearance, texture, smell, and taste. But above all, there is the ripener's secret, always carefully guarded, that makes a difference and his cheeses so absolutely unique.
Consultative cheesemonger
A consultative cheesemonger at the Fromagerie Hamel is a passionate and determined sales attendant that has gradually climbed up the ladder to earn this position and title of consultative cheesemonger. It requires specialized training to gain specific knowledge, relevant experience gained through hours of customer service, then successfully completing various tests and exams. According to customer needs, the consultative cheesemonger will make appropriate suggestions, recommend interesting pairings of cheese, wine and bread, give advice on conservation methods, etc. Finally, the consultative cheesemonger is a customer service role model for his colleagues.
3,650 hours of training
and successfully completing tests and exams are required to earn the title of consultative cheesemonger
