If you are studying for the ACS CCP test or simply interested in expanding your cheese knowledge, then check out these sample questions that I have compiled from several published sources including ACS sample questions and CMI Competition.
Answers will appear at the bottom of this article.
Sample Question #21: What is the term used for the annual movement of dairy livestock from valleys to alpine pastures?
C. Sopra la Montagna
D. Transalpine migration
Sample Question #22: Which breed of goat, as recognized by American Dairy Goat Association, produces milk with the highest fat content?
Sample Question #23: Majorero is a DOC cheese originating from?
A. La Mancha
C. Canary Island
D. Balearic Island
Sample Question #24: Which of the following is a common maxim for proper rotation of cheese inventory for distributors and retailers alike?
A.) Last in, last out
B. ) First in, first out
C.) Buy less more often
D.) First in, last out
Sample Question #25: Starter cultures added to milk perform what primary function?
Sample Question #26: Which one of these cheeses is wrapped in grape leaves soaked in pear brandy?
A. Rogue River Blue
B. Capriole O’Banon
D. Up In Smoke
Sample Question #27: At its root, a HAACP plan is?
A. A means of identifying critical control points in a process
B. A method of establishing traceability in the event of a recall
C. A federally mandated requirement at all levels in the cheese industry
D. A system of quality-driven performance audits
Sample Question #28: Which group of cheeses must all be made with raw milk?
A. Cheddar, Reblochon de Savoie, Taleggio, Morbier
B. Comte, Mahon, Epoisses, Robiola Tres Latte
C. Parmigiano, Brie de Meaux, Banon, Pleasant Ridge Reserve
D. Stilton, Roquefort, Tarentaise, Queso de la Serena
Sample Question #29: Ammonia aroma in cheese is:
A. An indication that the cheese is nearing its maximum shelf life
B. Always dissipated after allowing the cheese to breath
C. A natural part of rind development
D. A sign that non-breathable wrap was used to store the cheese
Sample Question #30: Name the highest consumed AOC/PDO cheese in France.
Answers: 21.) B 22.) C 23.) C 24.) B 25.) B 26.) A 27.) A 28.) C 29.) C 30.) B
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.
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