Career Prior to becoming a cheese specialist, Rolf Beeler tried school teaching and even DJing, but his passion for good food prevailed. He opened his own grocery store, where he sold only the products he personally liked. He then discovered that he wanted to work particularly with cheeses. Beeler sold his store and started to work directly with cheese makers in Switzerland and abroad, including world-renowned French cheesemaker Bernard Antony."The Cheese Course" at The Cheese Course, Retrieved on 2013-11-15 Then, Beeler turned his house basement into small cheese cellar and started to age and ripen his favourite cheeses, which he bought from small local producers. Restaurateurs liked his cheeses, the business went up and soon there was not enough space to stock all the wheels of cheese at his house. Then he came up with a new strategy. He now allows the cheese to ripen at the cheese makers' cellars and educates them on how to handle the process of ripening. He also visits his cheese makers at least once a week to check the product and discuss the further steps of aging.
Career Prior to becoming a cheese specialist, Rolf Beeler tried school teaching and even DJing, but his passion for good food prevailed. He opened his own grocery store, where he sold only the products he personally liked. He then discovered that he wanted to work particularly with cheeses. Beeler sold his store and started to work directly with cheese makers in Switzerland and abroad, including world-renowned French cheesemaker Bernard Antony."The Cheese Course" at The Cheese Course, Retrieved on 2013-11-15 Then, Beeler turned his house basement into small cheese cellar and started to age and ripen his favourite cheeses, which he bought from small local producers. Restaurateurs liked his cheeses, the business went up and soon there was not enough space to stock all the wheels of cheese at his house. Later, he came up with a new strategy. He allowed the cheese to ripen at the cheese makers' cellars and educated them on how to handle the process of ripening. He also visited his cheese makers at least once a week to check the product and discuss the further steps of aging.
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