Candidates who are active ACS Certified Cheese Professionals® are automatically eligible for the ACS T.A.S.T.E. Test®. For individuals who are not ACS CCPs® in good standing, these eligibility criteria need to be met in order to be considered for the T.A.S.T.E. Test®.

Applications are reviewed by ACS Staff and by the Certification Committee within thirty days of receipt of a completed application and application processing fee.

If you meet the eligibility criteria, we will send you an email notifying you of your acceptance within 30 days of your application submission date.

If, upon review of your application, the ACS determines that you fail to meet the eligibility requirements at the time of application, we will notify you by email.

If you are denied eligibility to sit for the test, you may appeal the decision to the ACS Certification Appeals Committee (a sub-committee of the Certification Committee). You must submit your appeal in writing to the Appeals Committee within 30 days of receipt of the non-eligibility correspondence from ACS. The Appeals Committee will convene within 30 days of receipt of the appeals request. We will email a notice of the Appeals Committee’s final decision to you within 10 days of the decision.

When enough candidates have registered for a test to fill the available capacity, test registration will close to new applicants. If a candidate desires to take the current year test, a wait list is available on a first-come-first-served basis. The wait list relies on those candidates who chose to defer taking the test and fills the vacancy. ACS staff notifies the next person on the wait list.

If the wait list candidate wants to take the test, they must accept the offer to sit for the test within 3 days of notification and pay for the test fee within 7 days after accepting the offer to sit for the test.

Any person wishing to defer taking the test must notify ACS in writing or via phone call, by June 1st, of the year of application. Confirmation of postponement will be sent via email. People deferring may take the next available test without having to re-apply; no additional application payment is required. Requests for deferrals after June 1st will incur a $100 fee.

Candidates have 3 hours to complete the T.A.S.T.E. Test®. The test itself has two sections:

• Single attribute identification
• Cheese assessment and evaluation

During the single attribute identification portion of the exam, each candidate will be provided with 10 different prepared solutions, each providing a unique aroma found in cheese. The candidates must identify these attributes on the form provided.

During the cheese assessment and evaluation portion of the exam, each candidate will be responsible for assessing and evaluating 12 different cheeses by selecting from among the attributes listed on the Cheese Category Attribute sheets, which are based on the ACS Judging & Competition Categories.

ACS Judging & Competition Categories.

T.A.S.T.E. Test® Cheese Category Attribute Sheets.

T.A.S.T.E. Test® Single Attribute List.

American Cheese Society, Stephanie Clark, Craig Gile, Vince Razionale, Bill Rufenacht, and Sarah Spira, eds. Version 1 Published February 1, 2018. American Cheese Society Cheese and Dairy Product Lexicon and Glossary. Denver: American Cheese Society.

Clark, Stephanie, Michael Costello, MaryAnne Drake, and Floyd Bodyfelt, eds. 2008. The Sensory Evaluation of Dairy Products. 2nd ed. Springer.

Kaylegian, Kerry, and Lisa Caprera. 2017. “Cheese Tracking System: Sensory Evaluation Guide.” Penn State Extension.

The assessment and evaluation of cheese requires a reasonably strong knowledge of various cheese types, the techniques associated with their production, their typical attributes, common flaws or defects, and the conditions associated with desired or undesired outcomes in a cheese. Successful communication about the assessment and evaluation of cheese requires a common vocabulary or nomenclature.

For these reasons, it is recommended that candidates:

• Begin preparing for the exam as soon as possible.
• If possible, team up with one or more additional candidates to prepare for the exam. This group dynamic provides a range of palates that can help candidates more accurately hone in on sensory characteristics with descriptive terminology that is objective, rather than subjective.
• Review and understand the distinctions and differences between ACS Judging & Competition Categories.
• Practice the assessment and evaluation of qualifying cheese categories using the exam cheese category attribute sheets.
• Practice blind identification of single attributes with correlations drawn to the typical conditions for their formation.
• Practice connecting various attributes to cheeses of different styles, understanding where the attributes commonly occur under appropriate or inappropriate circumstances for a given style.
• Attend industry and academic classes that provide guided sensory evaluations.