How do I pass on my cheese shop’s supplier tastings and notes?

A cheese shop’s character comes from its choices. Start by collecting your tasting notes in one place: what each cheese is like, which customers love it, what it pairs with and when it is at its best. If your notes are scattered, spend time turning them into a short guide your successor can use at the counter and when talking to customers.

Next, list the suppliers and producers you buy from. Note who your contact is, how orders are placed, what the usual delivery pattern is, and any informal arrangements like first access to seasonal batches. Ask your lawyer whether any of these arrangements can be passed on, since some may be personal to you. Introduce your successor in person where you can, and attend at least one supplier tasting together.

Do not stop at the paperwork. Bring your successor to a tasting with staff so they can see how you talk about cheese, and invite them to challenge your picks. Ask suppliers whether they will keep working with the new owner. A few honest answers will tell you how much of the relationship is yours and how much belongs to the shop. Keep a short list of cheeses you would never drop, with the reason, so the successor understands your standards.

Key takeaways

• Gather scattered tasting notes into one short guide.
• List each supplier contact, ordering routine and informal arrangement.
• Introduce your successor in person and sit through a tasting together.
• Record the cheeses you would never drop, and why.