If you are studying for the ACS CCP test or simply interested in expanding your cheese knowledge, then check out these sample questions that I have compiled from several published sources including ACS sample questions and CMI Competition.
Answers will appear at the bottom of this article.
Sample Question #1: What is/are the legal definition(s) of pasteurization?
A. Heat uncultured milk for 145F for 30 minutes or 161F for 15 seconds
B. Heat cultured, or uncultured milk, for 145F for 30 minutes
C. Heat uncultured milk to 165F for 20 minutes
D. Heat cheese curds to 160F during cheese making
Sample Question #2: A European man walks into the shop and asks for 200g of Comte.
How many ounces is he looking for?
A. About 3
B. About 5
C. About 7
D. About 9
Sample Question #3: What does washed-curd mean?
A. The individual curds get rinsed with warm water before hooping
B. It’s another term for a post-production brining
C. It’s another term for washed-rind
D. Whey is released from the vat and water is added to change the curd acidity and retain sweetness
Sample Question #4: Which one of the following breeds of sheep is used for making Roncal?
A. Apennine
B. Merino
C. Laxta
D. Manchega
Sample Question #5: On which day do French cheesemakers begin Vacherin Mont d’Or production?
A. Nov 1
B. April 15th
C. Sept 15th
D. August 15th
Sample Question #6: What is the definition of a raw milk cheese, according to the raw milk cheesemaker’s association?
A. Cheese produced from milk that, prior to setting curd, has not been heated above temperature of milk (104F) at time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature not less than 35F in accordance with US FDA regulations
B. Cheese produced from unpasteurized milk and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations
C. Cheese produced from one herd’s milk and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations.
D. Cheese produced by hand using traditional methods and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations.
Sample Question #7: What is the Italian term used for cheeses made by heating curd and manually stretching it?
A. Stravecchio
B. Due Latte
C. Dolce
D. Pasta Filata
Sample Question #8: Which animal has the highest protein content in its milk?
A. Buffalo, then Sheep
B. Sheep, then Buffalo
C. Sheep, then Cow
D. Goat, then Cow
Sample Question #9: What breed of cow produces the most milk per milking?
A. Jersey
B. Salers
C. Holstein
D. Brown Swiss
Sample Question #10: Where is animal rennet found in a ruminant animal?
A. The lining of the 3rd stomach, the Omasum
B. The lining of the 4th stomach, the Abomasum
C. The lining of the 2nd stomach, the Reticulum
D. The lining of the 4th stomach, the Rumen
1.) a 2.) c 3.) d 4.) c 5.) d 6.) a 7.) d 8.) b 9.) c 10.) b
Interviews with All Cheese Professionals: Cheesemakers and Cheese Professionals
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of all Interviews from 2013: Cheesemakers, Cheesemongers.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.
Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam. Want support? Come join our 2015 Cheese Study Group.
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