DENVER, CO
The American Cheese Society has named 153 individuals as this 2014’s class of Certified Cheese Professionals. This year’s class includes individuals from 32 different companies in the United States and Canada, according to a press release.
For the full directory of ACS Certified Cheese Professionals, click here.
“ACS congratulates the third class of Certified Cheese Professionals,” said Nora Weisner, Executive Director of the American Cheese Society. “The level of commitment and knowledge demonstrated by this group of individuals serves to strengthen the North American cheese industry, while providing consumers with the highest level of service and expertise.”
Kroger announced that 13 of its own associates and 4 Murray’s Cheese associates were named Certified Cheese Professionals.
“This is only the third year of this certification program, but it is already bringing the cheese profession to a whole new level,” said Rob Kaufelt, Owner and President of Murray’s Cheese. “After studying everything from milk chemistry to aging techniques to pairing and serving cheeses, these mongers are now even better equipped to educate and delight our customers.”
“We are proud of our associates for working so hard to earn this important recognition, which reflects their commitment to gourmet cheese craft,” said Margaret McClure, Kroger’s Vice President of Deli/Bakery. “Kroger’s unique partnership with Murray’s Cheese continues to inspire our associates to share their passion for cheese with our customers every day.”
Of the 153 cheese professionals who passed the exam, 90 were from Whole Foods Market.
“I couldn’t be prouder of this new class of Certified Cheese Professionals for passing the exam and sharing their expertise and passion for cheese with Whole Foods Market and our customers,” said Cathy Strange, Global Cheese Buyer.
The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry. Topics include raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing, communicating about cheese, nutrition, and regulations and sanitation.
We congratulate all those who successfully passed this year’s exam!
To apply for next year’s exam in Providence, Rhode Island on July 29, 2015, you may click here for more details. Space is limited!
