ACS Announces 2017 Class of ACS Certified Cheese Professionals®

7 years ago Jasmine Romero 2 Minute(s) to read

Denver, CO (September 5, 2017) – One hundred fifty-three (153) individuals
passed the American Cheese Society’s (ACS) seventh Certified Cheese
Professional® Exam, held July 26, 2017 in Denver, Colorado. This class of
ACS Certified Cheese Professionals® (ACS CCPs®) includes individuals from
58 different companies in the United States, Mexico, and Australia. ACS
CCPs® now total nearly 900 individuals in the United States, Canada, Europe,
Mexico, and Australia. For a full directory of ACS CCPs®, visit

“Earning the designation of American Cheese Society Certified Cheese Professional® is a tremendous
professional accomplishment. We are incredibly proud of the commitment of these individuals to the cheese
industry,” said ACS Executive Director, Nora Weiser. “ACS CCPs® elevate an already thriving artisan
cheese industry to an even higher level, benefitting everyone from the cheesemaker to the consumer.”
Weiser also shared that ACS will introduce a hands-on practical certification exam next year. “We are
excited to offer the industry’s first T.A.S.T.E. Test™ (Technical, Aesthetic, Sensory, Tasting Evaluation) in
July 2018. This will provide yet another opportunity for the industry’s finest to showcase their expertise and
differentiate their skillset as professionals.”

The ACS CCP® Exam is the first and only exam of its kind. It was launched by the American Cheese Society
in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all
areas of the industry. The exam is based on the knowledge and skills required to successfully perform
cheese-related tasks in jobs across the industry. Testing encompasses a broad range of topics including raw
ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and
communicating about cheese, nutrition, regulations, and sanitation.

Each ACS CCP® receives an official lapel pin, embroidered patch, and a certificate, along with the right to
call themselves an ACS Certified Cheese Professional® or ACS CCP®. ACS CCPs® are required to
demonstrate continued active participation and professional development within the cheese industry to
maintain their credentials, and they must recertify every three years.

The next seating of the exam will be held on July 25, 2018 in Pittsburgh, Pennsylvania. Cheese
professionals who meet the eligibility requirements outlined on the ACS website are encouraged to apply
early, as space is limited. Applications will be accepted from January 4 to March 30, 2018.

To learn more about the ACS CCP® Exam, visit

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