Getting Your Cheese to Retailers
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This was a discussion followed by a Q & A session with Sarah Masoni and Gordon Edgar, who provide advice on how best to get your cheese into retailer's hands and onto their shelves.
Course Details
For Distributors
Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
Instructors
Gordon Edgar
Gordon Edgar has been a cheesemonger and worker/owner at Rainbow Grocery Cooperative in San Francisco since 1994. He has judged numerous cheese competitions, spoken at cheese events all over the country, and written two books on cheese: Cheesemonger: A Life on the Wedge and Cheddar: A Journey to the Heart of America’s Most Iconic Cheese. Additionally, Edgar has organized conferences for worker cooperatives and helped found the US Federation of Worker Cooperatives in 2004. Edgar still works behind a counter, writes an occasional cheese article, and is a member of the American Cheese Society's Judging and Competition Committee.
Sarah Masoni
Sarah manages the Product & Process Development Team, working intimately with food entrepreneurs and small to mid-sized food companies to help them create foods and beverages focusing on specialty foods across the Northwest. Sarah has over 30 years of experience working in the food industry including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation, product evaluation, nutrition database labeling and label review. Sarah also teaches entrepreneurial classes at the FIC, across the U.S. and internationally.