The Lady Makes The Grade: ACS CCP – Marcella The Cheesemonger International Guilde des Fromagers
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The Lady Makes The Grade: ACS CCP

ACS_CCP-logo_Final_alt-2-260x188MARCELLA WRIGHT AKA THE LADY  RECEIVES THE AMERICAN CHEESE

SOCIETY’S PRESTIGIOUS CERTIFIED CHEESE PROFESSIONAL™ CREDENTIAL

 

(September 5, 2013) – MarcellatheCheesemonger is proud to announce that Marcella Wright aka, The Lady, is among the 2013 class of American Cheese Society Certified Cheese Professionals(ACS CCPs™). The Lady is part of an elite group of 132 individuals who passed the 2nd Annual Certified Cheese Professional™ Exam, which was held on July 31 in Madison, Wisconsin. This prestigious group consists of cheese professionals from across the United States and Canada. For a full list of ACS CCPs™, please visit www.cheesesociety.org.

 

The Certified Cheese Professional Exam™ is the first and only exam of its kind. It was established by the American Cheese Society 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. 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.

 

“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 CCPs provide.”

The Lady will receive an official lapel pin, embroidered patch, certificate, and the right to use the title ACS Certified Cheese Professional™ (or ACS CCP™). All ACS CCPs™ will be required to demonstrate continued active participation within the cheese industry and continued professional development to maintain this credential, and will be required to recertify every three years.

To learn more about the Certified Cheese Professional Exam, visit www.cheesesociety.

 

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