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ACS BODY OF KNOWLEDGE – DOMAIN THREE – CHEESE RIPENING – BULLET POINTS

ACS Body of Knowledge – Domain Three – Cheese Ripening – Bullet Points Use ACS BOK – Domain 3 – Cheese Ripening Study Max McCalman’s section on Affinage in Mastering Cheese beginning on page 74. Check out the Comte USA video on the aging of Comte and the role of the Affineur. The art of […]

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ACS Body of Knowledge – Domain Two Cheesemaking Processes – Bullet Points

For all of you studying for the “Big Dance” in July or simply wanting to expand your cheese knowledge with facts and not myths, I have started a Cheese Study Group at Facebook. It is open to anyone wanting to learn more about the world of cheese. Come join our 2015 Cheese Study Group. The group […]

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Daniel Strongin, Cheese Professional Bio

Daniel Strongin, Cheese Professional Bio I have close to 40 years experience as a Chef, cooking teacher, writer, and business consultant. I was president of the American Cheese Society during a difficult time. With the help of Bill McKenna, Radha Stern, Dominique Delugeau and Ricki Carroll, some of the folks over at the WMMB, and others, we got things back […]

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