{"id":49021,"date":"2025-03-07T10:49:23","date_gmt":"2025-03-07T15:49:23","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=49021"},"modified":"2025-03-17T18:01:27","modified_gmt":"2025-03-17T22:01:27","slug":"whole-foods-market-cheese-experts","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/whole-foods-market-cheese-experts\/","title":{"rendered":"How Whole Foods Market is Training the Next Generation of Cheese Experts"},"content":{"rendered":"

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If you\u2019re one of the 96 percent of Americans who regularly indulge in cheese, chances are it plays a significant role in your life. From your famous baked brie recipe to snacking on sharp cheddar to the fancy parmesan grated over your pasta, cheese has a permanent spot on our plates. And for true curd nerds, it\u2019s not just about eating cheese\u2014it\u2019s about discovering it, learning about it, and, of course, buying it. While specialty cheese shops with expert mongers aren\u2019t everywhere, chances are there\u2019s at least a Whole Foods Market nearby. And that\u2019s where this story begins.\u00a0<\/p>\r\n

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Whole Foods Market has always had passionate cheesemongers. However, the grocer began filling its cheese departments with even more highly trained specialists known as American Cheese Society (ACS) Certified Cheese Professionals (CCPs) in 2012. \u201cThe letters ‘ACS CCP’ designate that an individual has acquired thorough knowledge and the level of expertise that is demanded within the cheese industry,\u201d says Steve Marano, the team member development and apprenticeship programs principal at Whole Foods Market. The grocery chain has sent hundreds of its employees through this program, making it the largest employer of CCPs globally. Today, they employ over 370 CCPs\u2014more than a quarter worldwide\u2014with the goal of having at least one CCP in every Whole Foods Market.<\/p>\r\n

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\u201cThe American Cheese Society\u2019s CCP designation is the cr\u00e8me de la cr\u00e8me for cheese professionals,\u201d says Cathy Strange, renowned cheese expert and Whole Foods Market\u2019s Ambassador of Food Culture.\u00a0<\/p>\r\n

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In fact, Strange was an integral part of getting the Whole Foods Market CCP program off the ground in collaboration with the Dairy Farmers of Wisconsin and the University of Wisconsin Center for Dairy Research. \u201cIt\u2019s an incredible asset not only for our team but also for our customers, who trust Whole Foods Market to offer the highest quality products and serve as a resource in specialty categories,\u201d she says.\u00a0<\/p>\r\n

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Cheeses at Whole Foods Market in Jersey City, New Jersey. Photo courtesy of Whole Foods Market.<\/p><\/div>\r\n\r\n\r\n\r\n

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Stacey Rivera, a Whole Foods Market specialty team leader and CCP in Berkeley, California, says becoming a CCP has been a huge honor. \u201c[It] has given me so much more knowledge that I am able to share with my team members and customers. \u2026 I feel incredibly lucky to work for a company [that] does so much in support of educating its team members.\u201d<\/p>\r\n

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The ACS CCP program has been gaining traction over the years, becoming a sought-after certification in the cheese world and, for many, enhancing their full-time careers; that includes the members of Whole Foods Market who receive the certification. \u201cMany of our former team members have leveraged the skills and knowledge they gained through the process to secure positions with vendors and cheesemakers across the country,\u201d Marano says. However, this certification isn\u2019t easy. It requires discipline, dedication, and an immense amount of hands-on training. The end result? A level of cheese expertise and prestigious accolades that would make even Julia Child jealous.<\/p>\r\n

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Marano says the program helps employees earn and maintain their certification. The Whole Foods Market CCP program is 13 weeks long\u2014a mix of in-person and virtual learning\u2014and includes weekly webinars, a week-long educational trip to Wisconsin, hands-on training with partners, and an invitation to the ACS Conference for those who pass the exam. Speaking of the exam, it\u2019s a grueling test consisting of 150 multiple-choice questions covering the 11 domains of cheese knowledge including cheesemaking, aging, food safety, milk, selling, shipping, and more. Once passed, CCPs have to recertify every six years.\u00a0<\/p>\r\n

\r\n\r\n\"A<\/a> A mozzarella stretching at the Whole Foods Market CCP program. Photo by Jessica Wrubel.[\/caption] \r\n\r\n<\/p>\r\n

Whole Foods Market continues to support recertification by ensuring all of its CCPs have access to the best in the ever-evolving cheese industry, Marano says. After all, CCPs aren\u2019t just there to stock the shelves\u2014they\u2019re trained to recommend the perfect cheese for a board, cut a block to exact specifications, and even offer a taste of something a customer may never have considered.\u00a0<\/p>\r\n

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Megan Wiggers, a specialty team leader and CCP in Long Island, New York, says she feels the certification has improved her reputation as well as her confidence in her work. \u201cI love to help broaden my customers\u2019 understanding and perspectives by tasting the cheese with them, going through the sensory analysis with them, and generally encouraging an openness to new experiences,\u201d she says.<\/p>\r\n

Whole Foods Market is determined to make their cheese departments rival the best in the world. Their CCPs bring a level of knowledge, passion, and variety to the cheese counter that you won\u2019t find in a typical grocery store.<\/p>\r\n

Perhaps the most significant impact of the Whole Foods Market CCP program is its influence on the cheese industry. The expertise of these team members helps support artisanal cheesemakers, fostering relationships with producers both locally and globally to promote traditional cheesemaking practices. The CCPs also ensure that every cheese they carry meets strict quality standards\u2014free from artificial additives and rBST, adhering to the company\u2019s broader commitment to high-quality, responsibly sourced food.\u00a0<\/p>\r\n

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I had the opportunity to shadow the Whole Foods Market CCP class of 2024 in May 2024 at the University of Wisconsin Center for Dairy Research, where the in-person part of the program takes place in partnership with the University of Wisconsin Center for Dairy Research and Dairy Farmers of Wisconsin. Together, we sat through seminars on cheese economics and milk science, watched pizza-making demonstrations exploring different types of mozzarella, visited farms such as Crave Brothers and Emmi Roth, talked with master cheesemakers, participated in curd-making in the research lab, and, of course, ate a lot of cheese\u2014over 50 different kinds of cheese to be exact. It was an exceptionally eye-opening experience.\u00a0<\/p>\r\n

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Beyond the cheese itself, I was blown away by the dedication to animal welfare, environmental sustainability, and the time-honored cheesemaking traditions passed down for generations. I left with not only a few new favorite cheeses, but a deeper appreciation for cheesemaking as a whole. It\u2019s a reminder that cheese isn\u2019t just something we eat\u2014it\u2019s a story of craftsmanship and tradition, and in some cases, a way of life. And CCPs are committed to making sure that story is being told in the most delicious way possible.\u00a0<\/p>\r\n

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A cheese board featuring artisan cheeses, such as Uplands Cheese, from Wrubel’s experience observing the Whole Foods Market CCP program. This one is from Heritage Tavern in Madison, Wisconsin. Photo by Jessica Wrubel.<\/p><\/div>\r\n

How to Become a Certified Cheese Professional (even if you don\u2019t work at Whole Foods Market)\u00a0<\/strong><\/p>\r\n