The American Cheese Society (ACS) proudly announced that 153 individuals took the seventh Certified Cheese Professional® Exam, held in Denver, Colorado–a class that includes individuals from 58 different companies in the United States, Mexico, and Australia.
“Earning the designation of American Cheese Society Certified Cheese Professional is a tremendous accomplishment. We are incredibly proud of the commitment of these individuals to the cheese industry,” said ACS Executive Director Nora Weiser.
ACSCCPs (ACS Certified Cheese Professionals®) now total nearly 900 individuals around the globe.
“ACSCCPs elevate an already thriving artisan cheese industry to an even higher level, benefitting everyone from the cheese maker to the consumer,” Weiser said. She also shared that ACS will introduce a hands-on practical certification exam next year. “We are excited to offer the industry’s first T.A.S.T.E. Test™ (Technical, Aesthetic, Sensory, Tasting Evaluation) in July 2018. This will provide yet another opportunity for the industry’s finest to showcase their expertise and differentiate their skillset as professionals.”
The society said in a press release that the exam is the first and only exam of its kind. It was launched by the American Cheese Society in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. Testing encompasses a broad range of topics including:
Each individual certified receives an official lapel pin, embroidered patch, and a certificate, along with the right to call themselves an ACS Certified Cheese Professional.
The next seating of the exam will be held on July 25, 2018 in Pittsburgh, Pennsylvania. Cheese professionals who meet the eligibility requirements outlined on the ACS website are encouraged to apply early, as space is limited. Applications will be accepted from January 4 to March 30, 2018.
