As an American Cheese Society CCP™, my goal is to not only assist professionals who are sitting for the exam but to put together a study guide that all cheese enthusiasts can use:
2015 ACS Body Of Knowledge Domain Bullet Points:
- Domain 1 – Raw Materials for Cheesemaking
- Domain 2 – Cheesemaking Processes
- Domain 3 – Cheese Ripening (Affinage)
- Domain 4 – Cheese Storage and Transportation
- Domain 5 – Moving Cheese Out the Door (Merchandising and Marketing)
- Domain 6 – Cheese Categories and Types
- Domain 7 – Assessment and Evaluation
- Domain 8 – Cheese Service
- Domain 9 – Regulations and Regulators
2016 ACS Body of Knowledge – Updated/Expanded Domain Bullet Points
- Domain 1 – Raw Materials Used in Cheesemaking
- Domain 2 – Cheesemaking Processes
- Domain 3 – Cheese Ripening (Affinage)
- Domain 4 – Cheese Storage and Transportation
- Domain 5 – Moving Cheese Out the Door (Merchandising and Marketing)
- Domain 6 – Cheese Categories and Types
- Domain 7 – Assessment and Evaluation
- Domain 8 – Cheese Service
- Domain 9 – Regulations and Regulators
Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.
List of all Interviews from 2013: Cheesemakers, Cheesemongers.
List of 2015-16 Cheese Professionals.
List of all Cheese Professionals Bios.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.
Studying for one of the 2016 ACS CCP™ exams? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!
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