ACS BODY OF KNOWLEDGE – DOMAIN SEVEN – CHEESE ASSESSMENT AND EVALUATION – BULLET POINTS – Marcella The Cheesemonger International Guilde des Fromagers
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ACS BODY OF KNOWLEDGE – DOMAIN SEVEN – CHEESE ASSESSMENT AND EVALUATION – BULLET POINTS

Tumalo Farms' Aging Room

Tumalo Farms’ Aging Room

ACS Body of Knowledge – Domain Seven – Cheese Assessment and Evaluation – Bullet Points

  • Begin your study with ACS BOK Domain Seven – Cheese Assessment and Evaluation
  • You should know how to evaluate and assess the quality of cheese using your five senses: sight, smell, taste, touch and sound.
  • Evaluation of cheese begins with the cheesemaker and Affineur and continues throughout the chain to the distributor, retailer and ending with the consumer.
  • Evaluation includes appearance, taste, smell, texture to determine condition of cheese and evaluate how the cheese will age in the following weeks.
  • Know what constitutes “bad cheese”. i.e. ammonia smell indicates that soft-ripened cheeses are over-ripe and no longer edible.
  • Understand what conditions will affect the quality and life of the cheese: quality of the milk; treatment of the milk; cleanliness of the manufacturing facility; temperature along the cold chain; packaging to protect the cheese along the supply chain; cleanliness of distributor and treatment of the cheese; cleanliness of the retail facility and treatment of the cheese.
  • What causes textures and irregularities in cheese.
  • Understand the different crystals in cheese.
  • Know flavor defects.
  • Know mechanical defects.
  • Know rind/surface defects.
  • Know odor defects.
  • Know texture defects.
  • Know origins of defects: milk composition, feed, moisture content, acid development, proteolysis, lipolysis, bacterial contamination, pathogens, yeast, mold, defects in packaging and shipping deficiencies.
  • Each family has unique characteristics. Familiarize yourself with the basic characteristics.
  • Each family has its own set of tendencies for defect. Know these.
  • Familiarize yourself with the standards of specific cheese types: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133

 

Terms to know:

Amines      Aromatic     Hydrocarbons     Butyric Acid     Clostridium     Diacetyl     Ethyl     lipolysis

Natamycin     Phenois     proteolysis     Psychrotrophic     Sulfur     Umami

Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam. Want support? Come join our 2015 Cheese Study Group.

Interviews with All Cheese Professionals: Cheesemakers and Cheese Professionals

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 all Interviews from 2013: Cheesemakers, Cheesemongers.

List of 2015 Cheese Professionals.

List of all Cheese Professionals Bios.

Please “Like” MarcellaTheCheesemonger Page on FaceBook.

Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam. Want support? Come join our 2015 Cheese Study Group.

 

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