May 3, 2018: Since becoming an American Cheese Society Certified Cheese Professional in 2013, I have worked to share my knowledge and experiences through the Facebook Cheese Study Group which I started in the Fall of 2014. At that time the ACS Body of Knowledge consisted of 9 domains of study and I built the CCP educational sections of this website on those 9 domains. In late 2017, the ACS threw me a curve when they expanded the Body of Knowledge to 11 domains. This has created an over-whelming task on my part to revamp everything into reflect the new 11 domains. PLEASE NOTE: the information on this website remains correct, to the best of my knowledge… it’s just being shuffled around…
Below are the 2017 Body of Knowledge Bibliographies reflecting the documents used for studies in the Facebook Cheese Study group (using the 2017 Domain numbers):
2017 ACS Domain 1: The Raw Materials of Cheesemaking
2017 ACS Domain 2: Cheesemaking
2017 ACS Domain 3: Affinage
2017 ACS Domain 4: Cheese Storage and Transportation
2017 ACS Domain 5: Moving Cheese Out the Door (Marketing and Merchandising)
2017 ACS Domain 6: Cheese Types and Categories
2017 ACS Domain 7: Cheese Assessment and Evaluation
2017 ACS Domain 8: Cheese Service
2017 ACS Domain 9: Regulations and Regulators
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