ACS CCP® Jessica Reichert, Murray’s Cheese Master at King Soopers kicks off the Facebook Cheese Study Group‘s ACS BOK Deep Diving this week with Domain 2: Cheesemaking Processes. Assisting Jess this week will be two other ACS CCPs®, both of whom are Cheesemakers: Brian Gilbert of Beecher’s Handmade Cheese and Alex Kast of Goat Lady Dairy. From Jessica:
Body of Knowledge Domain 2 discussion begins in 2 days. I will post a link to a google doc for each of the topics and ask that any questions for our two cheesemakers helping with this domain be posted in comments on the post with the link.
Here is the day by day break down of domain 2.
April 13 – Day 1 will cover milk transportation, storage, procedures for accepting the milk and possible issues from mishandling.
April 14 – Day 2 Handling Of Milk Before Coagulation
April 15th – Day 3 Setting the Milk For Cheese Making and Cutting or Breaking the Curd
April 16th – Easter Day Off
April 17th – Day 4 Concentrating Curd Solids, Separating Curds/Whey, and Forming a Curd Mass
April 18th – Day 5 Adding Salt To Cheese
April 19th Day 6 Cheese Finishing Before Aging
April 20th Day 7 Review 8 Steps of Cheese Making
April 21st Day 8 Final Q&A with Cheese Makers
April 22 Day OFF!!!
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, OUR FIRST ACS CCP EXAM® HAS BEEN FULLY FUNDED!! Plus we are 50% toward funding a second scholarship for an ACS CCP® to attend the ACS Conference in Denver.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.
Applications must be submitted by 5pm April 15th.