One hundred thirty-two individuals passed the American Cheese Society’s (ACS) 2013 Certified Cheese Professional™ Exam, which was held on July 31 in Madison, Wisconsin, bringing the total number of ACS Certified Cheese Professionals™ (ACS CCPs™) in North America to 253.
The Certified Cheese Professional Exam was established to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. Designed to test the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry, the exam is composed of topics including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, and regulations and sanitation, according to a press release.
“It is so gratifying to recognize this second class of Certified Cheese Professionals,” said Nora Weiser, Executive Director of the American Cheese Society. “The knowledge and expertise they demonstrate shows a level of commitment and dedication that is truly commendable. They raise the bar not only for cheese professionals, but also for everyday consumers who benefit from the quality of service and expert guidance that ACS CCPs provide.”
The 2013 class of ACS CCPs includes cheesemakers, retailers, distributors, restaurateurs, scientists, and academics. Each ACS CCP receives an official lapel pin, embroidered patch, and a certificate, along with the right to call themselves an ACS Certified Cheese Professional™ or ACS CCP™. ACS CCPs are required to demonstrate continued active participation and professional development within the industry to maintain their credentials, and they must recertify every three years.
Applications are now being accepted for the next exam, which will be held on July 29, 2014 in Sacramento, CA.