{"id":13760,"date":"2014-09-18T08:00:44","date_gmt":"2014-09-18T12:00:44","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13760"},"modified":"2014-09-24T14:40:21","modified_gmt":"2014-09-24T18:40:21","slug":"levels-of-cheese-expert-certification","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/levels-of-cheese-expert-certification\/","title":{"rendered":"The Levels of Cheese Expert Certification"},"content":{"rendered":"

Earlier this month, 153 people became Certified Cheese Professionals<\/a> by taking the official exam offered by the American Cheese Society<\/a>. The rigorous test covers topics ranging from the cheesemaking process to how to store cheese to cheese history – knowledge potential test-takers will have likely incurred during the required 4,000 hours of work or training in the cheese field completed prior to exam time.<\/p>\n

One of those who passed the exam, cheese writer Jeanne Carpenter, released the following statement on her blog<\/a> about her preparation for the exam:<\/p>\n

For six months prior to the test, I read nothing that was not cheese-related. Cheesemaking books and cheese industry tomes made up a permanent stack next to the couch in our living room. I promised myself that if I passed, I’d reward my self with a Mountain Dew and a People magazine – which other than the Sunday New York Times, is about the only non-cheese related publication I’ve read in 2014.<\/p><\/blockquote>\n

 In short, the process of becoming a Certified Cheese Expert is long, arduous, and requires a lot of time and effort in order to pass; the exam certainly isn’t for everyone. But if you want to improve your cheese knowledge, especially when it comes to tasting, there are some (less intensive) steps you can take.<\/p>\n

For example, while studying abroad in the Netherlands, Boston resident Emily White received certification as a cheese tasting professional simply by taking one class. This class is found in Amsterdam, at the popular Reypenaer Tasting Room<\/a>. Here, people can take one-hour classes in which they try different Dutch cheeses, pair them with a variety of wines, and give feedback to the mongers working there. <\/p>\n

Sound good? You can find similar programs in the US – while you likely won’t get any sort of official certification on paper, you can rest assured knowing you’ve increased your cheese knowledge. Sign up for a cheese tasting crash course<\/a>, attend a cheese festival<\/a>, study our FAQ-laden Cheese 101<\/a> page, and take tips from the experts<\/a>. Speaking of experts, why not begin where many aspiring CCPs do – our very own cheese library<\/a>. Happy studying!<\/p>\n

Photo Credit: Di Bruno Bros<\/a>.<\/address>\n","protected":false},"excerpt":{"rendered":"

What’s the difference between a professional cheese taster and an ACS Certified Cheese Professional? Find out<\/p>\n","protected":false},"author":48,"featured_media":13762,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[667],"class_list":["post-13760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"\nThe Levels of Cheese Expert Certification - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"What's the difference between a professional cheese taster and an ACS Certified Cheese Professional? 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