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ACS Body of Knowledge – Domain Six – Cheese Types and Categories – Bullet Points

By marcellaPosted on

my-books-169x300ACS BOK – Domain Six – Cheese Types and Categories – Bullet Points

  1. Review and Study ACS BOK Domain Six – Cheese Types and Categories.
  2. Ways to categorize cheese include: style (Bloomy, Washed Rind, etc.), milk type (Cow, goat, Sheep, etc.), use (Cooking, Snacking, etc.), texture (Soft, hard, semi-firm, fresh etc.), generic groups (cheddar, gouda, etc.), production (Pressed, unpressed, blue, etc.) and region (Country of origin, regions within countries, etc.). There is no one way to categorize cheese.
  3. Understand EU/UK/Canadian Protection Schemes: PDO, AOC, DO, DOP, DOC, CNAOL.
  4. Know World Cheese Areas: France, England, France, Switzerland, Greece, Spain, USA, Canada, etc.
  5. Within the PDO cheeses, know the basic info for the most popular of these cheeses: Roquefort, Stilton, Comte, Gruyere, Manchego, Taleggio, Banon, Beaufort, Brie de Meaux, Brei de Melun, Camembert, Chabichou du Poitou, Emmenthal, Epoisses, Feta, Fontina Val d’Aosta, Gorgonzola, Langres, Livarot, Mont d’Or, Morbier, Munster-Gerome, Ossau-Iraty, Parmigiano-Reggiano, Pecorino Romano, Queso de la Serena, Raclette, Reblochon, Saint Nectaire, Torta del Cesar, Valdeon, etc. (By no means are these the only ones, but more likely to show up in some form of a question):
  6. Milk Type including specific breed
  7. Geographical area of manufacture
  8. Aging specifics
  9. Questions might include type sheep used to make Manchego; area where Stilton can be made; length of age to qualify to be labeled Comte; whether milk for West County Cheddar is raw or pasteurized.
  10. Know your American Cheeses: Rogue River Blue, Grayson, Flagship, Wabash Cannonball, Harbison, Winnimere, Bear Hill, Appalachian, Thomasville Tomme, Garretts Ferry, Humboldt Fog, Cremont, Pleasant Ridge Reserve, etc. (This is just the tip of the cheese iceberg – it was easier to list the EU cheeses because… well… there is a list – but know your American Cheeses)
  11. Pairings “rules” (More on this in Domain 8):
  12. Likes with likes. (The milder the cheese; the lighter the wine)
  13. If it grows together, it goes together. (Champagne and brie)
  14. Opposites attract (Blue cheese and honey)
  15. Look for clues in the question that help you determine the pairing (French fresh goat cheese pairing with a wine from the Loire Valley)
  16. In 2012 and 2013, the exam was geared, question-wise, for the retailer with a preponderance of questions about cheese types and styles. I recall more than one question that asked you to put four cheeses in order from softest to hardest. This question requires knowing what style a cheese is.)
  17. Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam. Want support? Come join our 2015 Cheese Study Group.Interviews with All Cheese Professionals: Cheesemakers and Cheese Professionals

    List of all Interviews from 2013: Cheesemakers, Cheesemongers.

    List of 2015 Cheese Professionals.

    Please “Like” MarcellaTheCheesemonger Page on FaceBook.

    Taking the ACS CCP Exam? Please see my page on Tips for Studying for the Exam. Want support? Come join our Cheese Study Group.

In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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