American Cheese Society – Marcella The Cheesemonger International Guilde des Fromagers
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Vertical Tasting of Bonat Parmigiano Reggiano DOP

The internet is an amazing tool. Through my LinkedIn account, I received an offer to taste Parmigiano Reggiano made by Bonat. The wedges they sent me (each weighing about one pound) were aged 26-28, 36 and 48 months. I shared the wedges with the chef and Culinary Arts classmates at North Georgia Technical College. (Imagine

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Announcing 2018 Cheese Study Group Scholarships

Becoming an American Cheese Society Certified Cheese Professional® is the highest certification a cheese professional can attain in the United States and Canada. Presently, there are nearly 900 CCPs® who have passed the exam and attained this level of recognition within the cheese industry. Many of the hard working and passionate individuals who want to become

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Let The Cheese Madness Begin – 2018 Exam Study Guide

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

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