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American Cheese Society Announces New Class of Certified Professionals

American Cheese Society Announces New Class of Certified Professionals


DENVER, CO
Wednesday, September 7th, 2016

Furthering its commitment to the industry and its recognition of artisan cheesemakers, the American Cheese Society (ACS) has completed another round of certifications under the company’s own regulations. 155 individuals passed the ACS's sixth Certified Cheese Professional® Exam, which was held on July 27, 2016, in Des Moines, Iowa. 

“We congratulate these individuals on this tremendous professional accomplishment. We are incredibly proud of the cheese professionals who have earned the designation of American Cheese Society Certified Cheese Professional® (ACS CCP®) since the program was established,” said Nora Weiser, Executive Director of the American Cheese Society. “The level of understanding and professionalism that ACS CCPs® bring to the industry benefits everyone from the cheesemaker to the consumer, and elevates an already thriving artisan cheese industry to an entirely new level.”

This new specialized class of ACS Cheese Professionals® includes individuals from 51 different companies in the United States and Canada, and is part of the now 740 people in the United States, Canada, and Europe who bear the title. 

To maintain their credentials with ACS, each CCP® must demonstrate continued and active participation within the cheese industry, along with professional development. ACS CCPS® must become re-certified every three years. 

The ACS CCP® exam was created 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. The first and only exam of its kind, according to a press release, it is based on the knowledge and skills to successfully perform cheese-related tasks in the industry.

Testing for this prestigious title includes the following broad range of topics:

  • Raw ingredients
  • Cheesemaking process
  • Storing and handling cheese
  • Selecting distributors
  • Marketing and communicating about cheese, nutrition, regulations, and sanitation

Passing this exam enables each ACS CCP® to receive an official lapel embroidered patch pin, and a certificate, along with the right to call themselves an ACS Certified Cheese Professional®.

The ACS will hold its next exam on July 27, 2017 in Denver, Colorado, and encourages cheese professionals who meet the requirements to apply early as space to secure their placement in the limited space available. Applications will be accepted from January 4 – March 31, 2017.

For a complete listing of certified ACS CCPs® click here. 

American Cheese Society


United States Championship Cheese Contest 2019Eiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature

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