ACS Announces 2013 Class of Certified Cheese Professionals

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

Denver, CO (September 6, 2013) – One hundred thirty two (132) individuals
passed the American Cheese Society’s (ACS) 2013 Certified Cheese
Professional™ Exam, which was held on July 31 in Madison, Wisconsin. This
prestigious group includes cheese professionals from throughout the United
States and Canada, bringing the total number of ACS Certified Cheese
Professionals™ (or ACS CCPs™) in North America to 253. For a complete
directory of ACS CCPs, visit

The Certified Cheese Professional Exam is the first and only exam of its kind. It was established to encourage
high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. The
exam was developed over an eight-year period with more than 100 industry experts working together with
credential consultants Knapp International and software provider ExamSoft. 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, and regulations and sanitation.

The 2013 class of ACS CCPs includes cheesemakers, retailers, distributors, restaurateurs, scientists, and
academics. 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 industry to maintain their
credentials, and they must recertify every three years.

“It is so gratifying to recognize this second class of Certified Cheese Professionals,” says Nora Weiser,
Executive Director of the American Cheese Society. “The knowledge and expertise they demonstrate shows a
level of commitment and dedication that is truly commendable. They raise the bar not only for cheese
professionals, but also for everyday consumers who benefit from the quality of service and expert guidance that
ACS CCPs provide.”

Applications are now being accepted for the next exam, which will be held on July 29, 2014 in Sacramento,
California. Cheese professionals who meet the eligibility requirements outlined on the ACS website are
encouraged to apply.

To learn more about the Certified Cheese Professional Exam, visit 

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