The ACS has announced plans to offer ACS CCP Exam online this fall, making it time to get ready and start your study regiment. There’s no better way than to start with these books, all of which (except the Liz Thorpe – hadn’t been published in 2013) I used in my CCP Exam prep:
Mastering Cheese by Max MacCalman and David Gibbons. I have read this book more than a dozen times and every time I learn something new. When I sat for the exam, more than 50% of the 150 questions could be referenced directly back to this book. (It was 2013 and the exam evolves every year, but the basics of cheese do not change.) This book is particularly important in understanding the fundamentals of Cheesemaking and Aging.
The Oxford Companion to Cheese edited by Catherine Donnelly. You can describe this book as a cross between an encyclopedia and dictionary on cheese. Hundreds of Cheese Experts contributed to this book which deep dives into Cheese from A to Z.
The Science of Cheese by Michael Tunick. In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.
American Farmstead Cheese by Paul Kindstedt. This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
The Book of Cheese by Liz Thorpe. One of the best newer books on the market to guide you through the “families” of cheese. Liz coined the phrase of “gateway cheeses” and takes us on a journey explaining her concept.
Check out me complete list of 20 books I recommend here.
Please join our Facebook Cheese Study Group for up-to-date information regarding the ACS CCP Exam and other study suggestions. Check out my Cheese Education Page that deep dives into every domain within the ACS Body of Knowledge. Also follow our Instagram account for tips of prepping for the ACS CCP Exam.
Be sure and take a break Saturday afternoon, June 20 from Noon to Six at Blue Haven Bee for Random Acts Party Band, Mead and DIY Cheese and Charcuterie plates from my new Grab n Go fridge in the bar.
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and 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.
- This post contains affiliate links from which I receive a small commission from any purchases you make through my affiliate links. I thank you for patronizing my sponsors.
The opinions throughout this website are solely those of The Man and me (and Spaulding Gray from 2008-2013).
Follow me on:
You must be logged in to post a comment.