Tuesday was a monumental day for cheese, the thousands of hours the candidates studied for the ACS CCP exam – the third exam – was tested that afternoon. The exam-takers came from various fields within the industry: cheese makers, retailers, educators and distributors. The exam was administered and proctored by the ACS Education and Outreach Manager, Jane Bauer, the CCP committee members, and several current CCPs.
The candidates did not appear to be particularly nervous going into the exam. Most of them seemed to be cool, calm and collected, fully prepared. This suggested that this group had been studying the many facets of cheese for many months; their eligibility to sit for the exam was thoroughly vetted. Continue reading Exam Day #cheesesociety14→
If all the ACS CCP candidates can ace Tuesday’s exam it will make it a lot easier for the exam review committee. All perfect scores? It seems that everyone has been studying extra hard so maybe it could happen. There are around 230 scheduled to take the exam, about 50% more than last year! We are already looking at next year’s exam, thinking we may have to offer the exam twice to meet the forecasted demand.
Where the CCP project is headed is hard to say but we believe it has already contributed mightily to the cheese industry. The knowledge base has grown and cheese is being cared for better than ever. Quite simply, cheese is better understood and many cheese myths have been debunked. Producers may be more confident their cheeses are better represented and customers should feel more inclined to buy more cheese. The people behind the counters and cheese trolleys seem to know more than they use to; and there is a little more pride showing. The American Cheese Society’s Certified Cheese Professional program has taken the cheese wave and given it guidance and support, with positive ripple effects far beyond what is witnessed among the CCP’s themselves. Everybody’s doing it: getting to know cheeses.
There are no foods with a greater capacity to inspire passionate discourse, with a myriad of facets to consider: from animal welfare and sustainability, to nutrition and safety. This is part of the beauty of cheese study; it invites contemplation and it stimulates discussions around the globe and around the clock.
A former student emails me questions from her shop in Hong Kong; which triggers the memory of last summer’s young Provençale chèvres au lait cru – illegal for import here due to outdated and misinformed rationale; which reminds me of the upcoming FDA visit to the 31st American Cheese Society conference in Sacramento – a conference now being staged by the organization’s Denver-based administrators and a team of volunteer planning and judging committees’ members from around the country; while cheesemaker Mary Quicke readies for her full day traveling from Devon, England to be there too; while in the meantime: a cheese trolley is being set up for the evening service at a restaurant in Melbourne, who’s chef was inspired by a cheese talk given by Russell Smith – cheese expert of Down Under – also headed that way; as candidates for the Certified Cheese Professional exam are up all night cramming for the 29th of July; shepherds are releasing their flocks from their milking parlors in Portugal’s sunny Beira Baixa; while many millions of pounds of fermented milk cure on cool and damp wooden boards right here in the U.S. of A.; and young and old tummies alike are sated everywhere, including those of the crew of an international space station orbiting our planet.
It is good. Cheese is a food that is as greatly revered as it is reviled. Yet it is a food that has sustained our race for millennia and one that has been offered as a peace offering between warring parties.