The Cheese Sommelier’s Shortcut
Real-World Cheese Knowledge from Behind the Counter to the Tasting Table
By Trevor Ayling, founder of Renoufs Cheese & Wine Bars

If you’ve ever built a cheeseboard, poured a glass of wine, and thought there’s got to be more to this, you’re in exactly the right place.

In The Cheese Sommelier’s Shortcut, seasoned cheese expert and hospitality pro Trevor Ayling pulls back the curtain on what it really takes to master the world of cheese—without the fluff, the waffle, or the overpowering smell of washed rind (well, mostly).

This isn’t a textbook. It’s a no-nonsense, practical, and entertaining guide for anyone who wants to go from cheese lover to cheese legend. Whether you work in hospitality, run tastings, serve boards at the table, or just want to impress your mates with a perfect wedge-and-wine pairing—this book is your shortcut.

You’ll learn:

How to taste cheese like a pro (and describe it without sounding like a robot)

What makes a cheese board really sing (spoiler: it’s not just the truffle honey)

The big cheese families and how to master them

How to pair cheese and wine with confidence (not guesswork)

Hosting tips, service insights, customer do’s and don’ts—and a few brilliant mistakes from Trevor’s time behind the counter at Renoufs

Written with warmth, wit, and a deep respect for the craft, this is the ultimate handbook for anyone ready to take cheese seriously… but not too seriously.

Perfect for:
Cheesemongers, sommeliers, food lovers, servers, hosts, home entertainers, and anyone who’s ever Googled “what goes with blue cheese?”