Body of Knowledge – Domain 8 – Cheese Service – Bullet Points

Body of Knowledge – Domain 8 – Cheese Service – Bullet points of information:

1. Begin by reviewing the ACS BOK – Domain Eight – Cheese Service.
2. Understand fundamental pairing “rules” (and of course, there really aren’t any “rules”):
3. What grows together goes together. (Cheese and wine, beer, condiments, etc. from same region usually pair well.)
4. Likes with likes. (Milder cheeses pair well with lighter wines, beers, etc.; you don’t want cheese or pairing to over-power the other.)
5. Opposites attract. (Saltier cheeses like blues pair well with sweet wines, beers, condiments, etc.)
6. Understand uses of cheese: incorporating into recipes; meltability, and applications such as grating on pasta, soufflés, soups, etc.
7. Know classic applications: cheeses for fondue, potatoes au gratin, etc.
8. Understand plating for cheese boards: presentation, cutting for esthetics, portioning guidelines.
9. Classic cheese pairings: Manchego and quince paste; brie and champagne; blue cheese and honey, etc.
10. Cutting and wrapping guidelines for best presentation and storage and preservation.
11. Understand customer needs: pregnancy; lactose intolerance; dietary choices; raw vs. pasteurized; vegetarian suitable cheeses.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 ProfessionalsInterviews 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.

    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 2015 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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