Today I began writing sample questions for the 2018 Cheese Study Group’s prep classes (to begin early April). These questions will assist those sitting for the Cheese Exam July in Pittsburgh and those wanting to increase their cheese knowledge. Some questions will be of general knowledge, but we’ll also do some deep diving.
Although I will be using the American Cheese Society’s Body of Knowledge, I will be presenting the questions differently (from what is currently here on the website). Many of those questions will make their way into the new questions but this time they will be categorized by subject. The first subject I am tackling is “Milk and Its Components”.
As I create these questions, I will also create an accompanying bibliography to further assist you in your cheese studies. My goal is to create a minimum of one hundred sample questions that should cover the subjects you need to know to confidently sit for the exam (and pass).
Along the way, I will rely upon other CCPs™ and Cheese Professionals to assist me. Included are Babs Hogan, The Healthy Cheese Lady, Elizabeth Nerud, ACS CCP™, Allin Tallmadge, ACS CCP™, Pat Polowsky, ACS CCP™ and Cheese ToolKit, Adam Burstein, ACS CCP™, James Davenport, ACS CCP™, Nathan Aldridge, former VP National Retail Sales, Murray’s Cheese, and many more to be named as I create this data bank.
These are the books and websites I plan to reply upon the most (subject to additions as I go along).
I am posting this list to get you “in the mood” for Cheese Madness 2018:
- Mastering Cheese by Max McCalman and David Gibbons – many books have been written since but this is still my “Cheese Bible”.
- Cheese and Microbes by Catherine W. Donnelly.
- The Microbiology of Raw Milk – this is a collaboration of many European Cheese Professionals including the Percivals. (not sure you can find this book.)
- Reinventing the Wheel by Bronwen and Francis Percival.
- American Farmstead Cheese by Paul Kindstedt.
- The Science of Cheese by Michael H. Tunick
- Cheese Primer by Steve Jenkins
- Cheddar by Gordon Edgar
- The Oxford Companion to Cheese edited by Catherine Donnelly
- Mastering Basic Cheesemaking by Gianaclis Caldwell
- Cheese and Culture by Paul Kindstedt
- On Food and Cooking by Harold McGee (Chapter 1, particularly)
- The Book of Cheese by Liz Thorpe (My new “go-to” cheese encyclopedia)
- Cheese Slices by Will Studd
- World Cheese Book by Juliet Harbutt
- Cheese Toolkit Website
- The Healthy Cheese Lady
- Janet Fletcher’s Planet Cheese
- James Davenport’s Cheese Study Flashcards
There will be more added, but this is a start!!
Save the Date: Join us at Blue Haven Bee Company in Canon, Ga. for a Valentine Cheese, Wine, Mead, Honey and Chocolate tasting. 5 cheeses, a baked brie bite, 5 wines and mead plus prosecco, honey, Kelly’s Jelly, local honey roasted pecans, chocolate and a goodie bag. All for $40 per person. Make you reservations by calling 706 245 6586. February 10th at 6pm. Reservations are necessary – filling up fast – don’t miss out!!!
And if you’re interested in keeping bees, join the Lake Hartwell Beekeepersfor a one day short course on beekeeping: 8 classes, lunch, raffles, goodie bag and future hive inspections. $50 per person or $75 per couple. Reservation necessary. Please call 706 476 7089 of 404 219 7200 for more information and to reserve your seat.
Finally, our Facebook Cheese Study Group will be offering Mentorships for those taking the Cheese Industry Exam this July in Pittsburgh. We’re looking for CCPs to serve as mentors to make the 2018 the most successful class ever. Please check out details here.