Taking the 2017 Exams? Want to learn more about cheese? Want support? Come join our Cheese Study Group.
2. Make flashcards for studying-on-the-go. I still have mine on my smart phone and refer to them often to refresh my knowledge. I created mine online at FlashcardMachine.com. It’s a free website with a great phone app. Create them as you study; don’t wait till late in the process to create them.
3. Get into a study group and/or find a study buddy. This will keep you motivated and on top of the monumental amount of knowledge you need to review in anticipation of what will be on the exam. You are invited to join our Facebook study group – open to anyone wanting to expand his/her cheese knowledge.
For 2017, our study schedule is set and begins on April 3rd. To check out the schedule and meet our guest instructors, cheesemakers and other professionals who will be leading each domain, click here.
4. These are the books that I used the most and suggest you read at least once or keep handy for constant and easy-access reference:
- Mastering Cheese by Max McCalman – this was/is my “go-to” book on cheese. I have read it cover-to-cover at least a half dozen times. Many of the questions on the exam have their basis in this book. I can’t stress enough how important this book is…
- The Oxford Companion to Cheese – just on the market as of 11/2016. This is one of the most comprehensive books on cheese available. It covers everything from herd to table. Edited by Catherine Donnelly with Foreword by Mateo Kehler. Hundreds of cheese professionals contributed to this book.
- Cheddar by Gordon Edgar – The “go to” book on cheddar.
- American Farmstead Cheese by Paul Kindsedt – a little dry to read, but pure science basis.
- Cheese and Culture also by Paul Kindsedt – a look at the history of cheese in the Western World
- World Cheese Book by DK Publishing – a good reference for descriptions, milk types, rennet information, origin, etc.
- Cheese Primer by Steve Jenkins – one of the first and still one of the best.
- You can also check out “my selections at Amazon” for other books of interest.
- My Study Tools Portal in my Amazon Store
- Will Studd’s Cheese Slices, I love these. You can buy them from Will’s website. (I got lucky and found a DVD set in a cheese shop in Bend, Oregon and the cheese shop gave them to me since I was studying for the exam – bam!!!)
- Database of links to Pat Polowsky, ACS CCP®, Cheese Science Toolkit.
I also have an extensive collection of documents I studied in 2013 on my google drive. The basics are there but just like cheese, knowledge is alive and evolves so again always consult the ACS Body of Knowledge if in doubt. (Also, I can assure you that some of my notes contain INCORRECT information – they cannot possibly be 100% correct – therefore if you use them and see something you think is incorrect – it is your own responsibility to research and decide what is correct.)
That being said, I did pass the exam.
My 2015 Bullet Points For each domain:
I updated some bullet points with more information for 2016:
Domain 1 – Cheesemaking Processes/updated Domain 2 – Raw Materials for Cheesemaking/updated Domain 3 – Cheese Ripening/updated Domain 4 – Storage and Transportation/updated Domain 5 – Marketing and Merchandising/updated
More links to docs to assist in your studies:
You might also review some of the pages I have created here from my study docs:
- European Protected Cheeses
- 281 Cheeses You Should Know
- The Eight Basic Families of Cheese
- Lactose and Cheese
- Building the Perfect Cheese Platter
- Interviews with Cheesemakers
- Interviews with Cheesemongers
- Interviews with Cheese Professionals
You may contact me via my Facebook page with queries, etc.
I will be updating this page as new information becomes available – so bookmark it and check back often.
I will also be uploading “test-taking” tips closer to the exam date in July.
See you in Denver in 2017 and Pittsburgh in 2018 – and best wishes for great success!!!
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.