Mainly I just sit there. But otherwise food safety, hygiene audits, site visits to suppliers, product development. All sorts really. I also do with H&S too. I also grade cheese for quality etc before sending it out.
Reblochon and Raclette both smell horrendous when cooked. If you get a nice one like our Savoie then it's ok if you can get past the smell. If you're interested still get in touch with them before 4pm tonight as we'll be delivering to them tomorrow.