Approximately 35% of the 150 questions on the ACS CCP Exam will come from Domain 3: Cheese. This category includes Cheese History, Cheese Categories, Styles with emphasis on the “stories” of both American Artisan Cheeses and the PDO protected cheeses of Europe. Yesterday I posted a review of Domain 3 filled with links to website documents that can assist you in learning the basics of the cheeses you should know: Country of Origin, Style, Milk type, Raw or Pasteurized and “trivia” that tells the cheese’s story.
To further assist you in your exam preparation, I have compiled and created 85 sample questions. These include general questions about the world’s most popular cheeses and a few specific questions designed to guide you to resources important in your overall knowledge search.
I posted the first 45 questions, bibliography and answers yesterday. Here are sample questions 46 to 85. (June 3, 2018: please note, answers to 49, 70, 77 were erroneously listed – they have been corrected.)
Sample Question 46: What is the term used to describe the family of Italian cheeses made by heating and manually stretching the curd?
a. Stravecchio
b. Due Latte
c. Pasta Filata
d. Dolce
Sample Question 47: Which of the following breed(s) of sheep is(are) used to make Roncal PDO?
a. Apennine
b. Merino and Lacha
c. Lacha and Aragonesa
d. Manchega
Sample Question 48: Per Parmigiano Reggiano Cheese Production Standards, the time for each of the two daily milkings allowed shall not exceed how many hours?
a. 2 hours
b. 4 hours
c. 3 hours
d. 6 hours
Sample Question 49: J. L. Kraft was known for creating Velveeta aka Processed Cheese. Another, but lesser know fact, was that he also bankrolled specialty cheese makers. Which of the following Cheese Companies did he bankroll?
a. Sartori Cheese
b, Saputo Cheese
c. Sargento Cheese
d. Rogue Creamery
Sample Question 50: Which two French sheep milk cheeses have AOC protected status?
a. Roquefort and Ossau Iraty
b. Roquefort and Petit Brebis Agour
c. Ossau Iraty and Pecorino Romano
d. Brocciu and Brin d’ Amour
Sample Question 51: Camembert AOC is made with the raw milk of what breed of cow?
a. Jersey
b. Nomande
c. French Simmental
d. Montbeliarde
Sample Question 52: Which European country has the most PDO protected status cheeses?
a. Spain
b. England
c. France
d. Italy
Sample Question 53. Which British County cannot legally produce Stilton?
a. Nottinghamshire
b. Oxfordshire
c. Derbyshire
d. Leicestershire
Sample Question 54. At what age are Parmigiano Reggiano wheels inspected and graded for quality?
a. At least 14 months
b. 12-14 months
c. 12 months
d. Any time before 20 months
Sample Question 55. Which cheese is wrapped in grape leaves soaked in pear brandy?
a. Rogue River Blue
b. Capriole O’Banon
c. Valdeon
d. Up In Smoke
Sample Question 56. Kurt Beecher Dammeier named his Handmade Cheese Company, Beecher’s, after:
a. His father
b. His oldest son
c. His great-grandfather
d. Himself
Sample Question 57: Cougar Gold, the cheddar in a can, was created by which US University?
a. Cornell
b. Washington State University
c. Penn State
University of Colorado
Sample Question 58: Founded in 1892, Grafton Village Cheese ceased production between 1912 and the mid-1960s. What event caused the interruption?
a. Fire
b. Flood
c. Death of founder
d. Lack of available, quality milk
Sample Question 59: Cabot Creamery and Rogue Creamery have which of the following in common?
a. Both are Co-ops
b. Both are Certified B Corporations
c. Both make only organic cheeses
d. Tom Vella founded both in the 1920s.
Sample Question 60. Roth’s Grand Cru Surchoix is similar to which EU PDO cheese?
a. Gruyere
b. Emmental
c. Abondance
d. Cantal
Sample Question 61: Georgia’s Sweet Grass Dairy practices “Barn Free” grazing by using what process?
a. Zero grazing
b. Continuous grazing
c. Rotational grazing
d. Foraging
Sample Question 62: Cowgirl Creamery’s Inverness is their version of what European cheese?
a. Camembert de Normandie
b. Brie de Meaux
c. Crottin
d. St. Marcellin
Sample Question 63: Founded in 1962 by Cheese Icon, Paula Lambert, Dallas’ Mozzarella Company, today makes more than how many artisanal cheeses?
a. 20
b. 30
c. 40
d. 50
Sample Question 64: Spring Brook Farm’s Ashbrook is fashioned in the same style as what European cheese?
a. Morbier
b. Gruyere
c. Sbrinz
d. Abondance
Sample Question 65: 2016 ACS Best of Show’s Little Mountain was inspired by which European Cheese?
a. Abondance
b. Appenzeller
c. Comte
d. Gruyere
Sample Question 66: Jeffs’ Select Gouda is the result of a collaboration between Jeff Jirik and Jeff Wideman. It is made in Wisconsin and aged where?
a. Cellars at Jasper Hill
b. Crown Finish Caves
c. Caves of Faribault
d. Murray’s Cheese Caves
Sample Question 67: Murray’s Cheese finishes Hudson Flower, a 2017 ACS Winner, is a sheep’s milk cheese made by:
a. Nettle Meadow Farm
b. Many Fold Farm
c. Vermont Shepherd
d. Old Chatham Sheepherding Company
Sample Question 68: Queso Cotija is a Hispanic-style cheese similar to which cheese?
a. Feta
b. Mozzarella
c. Parmesan
d. Cottage Cheese
Sample Question 69: Pt. Reyes Farmstead Cheese, in Northern California, makes Cornelia, a pint-size tome, which is finished at:
a. Cellars at Jasper Hill
b. Crown Finish Caves
c. Caves of Faribault
d. Murray’s Cheese Caves
Sample Question 70: Laura Chenel was one of, it not the first, American Cheesemaker to produce and sell what style cheese in the US?
a. Mozzarella
b. Chevre
c. Mscarpone
d. Queso Blanco
Sample Question 71: Wheels of Vermont Shepherd (Verano) come packed in hay with what else?
a. A description of the pasture and the weather on the day the cheese was made.
b. Biographies of the Cheesemakers who crafted the wheel.
c. The names of the sheep whose milk was used to make the wheel.
d. Pictures of the Sheep and the Cheesemakers who made the wheel.
Sample Question 72: Vella’s Dry Jack is rubbed with what ingredient(s) to discourage mold growth?
a. Paprika
b. EVOO
c. Oil and Cocoa Powder
d. EVOO and Rosemary
Sample Question 73: Rogue Creamery’s Echo Mountain is a mixed milk blue cheese made with:
a. 80% cow and 20% goat
b.50% cow and 50% goat
c. 50% sheep and 50% goat
d. 80% sheep and 20% cow
Sample Question 74: Sartori’s line of Award-Winning BellaVitano is made exclusively at their plant in:
a. Plymouth
b. Monroe
c. Antigo
d. Green Bay
Sample Question 75: in 2006, Wisconsin Master Cheesemaker, Kerry Henning, lade a 12,000-pound wheel of cheddar for which Grocery Chain?
a. H-E-B
b. Kroger
c. Whole Foods Market
d. Central Market
Sample Question 76: Which cheeses are examples of the fresh style of cheeses?
a. Cottage Cheese, Camembert, Taleggio, Quark
b. Cottage Cheese, Mascarpone, Cream Cheese, Fromage Blanc
c. Mascarpone, Burrata, Mozzarella, Brie
d. Fromage Blanc, Crescenza, Brick, Florette
Sample Question 77: Which cheese is an example of a Washed-Rind cheese?
a. Taleggio
b. Beemster XO
c. Pierre Robert
d. Sbrinz
Sample Question 78: Brillat-Savarin is an example of what style cheese?
a. Washed rind
b. Blue
c. Gouda
d. Bloomy Rind
Sample Question 79: in 2006, Sartori purchased Blackfoot Cheese Company located in which state?
a. Wisconsin
b. Vermont
c. Idaho
d. Colorado
Sample Question 80: Chalet Cheese of Monroe, Wisconsin is best known for:
a. Sole maker of Brick Cheese in the United States
b. Sole Maker of Teleme Cheese in the United States
c. Sole Maker of Limburger Cheese in the United States
d. Sole Maker of Baby Swiss Cheese in the United States.
Sample Question 81: In 2003, Jasper Hill Farm teamed with what creamery to age a cheese that would become the cornerstone of their collection?
a. Cabot Creamery
b. Grafton Village Cheese
c. Vermont Creamery
d. Spring Brook Farm
Sample Question 82: Beehive Cheese’s Barely Buzzed is a cheddar made with Jersey milk and rubbed with freshly ground coffee and what herb in vegetable oil?
a. Rosemary
b. Thyme
c. Basil
d. Lavender
Sample Question 83: Winnimere, a raw milk cheese from Jasper Hill Creamery, is made in the style of which European cheese?
a. Salers
b. Vecherin Mont d’Or
c. Camembert
d. Brie de Melun
Sample Question 84: Capriole Goat Cheese’s Piper’s Pyramide is sprinkled with which herb?
a. Rosemary
b. Pink Peppercorn
c. Thyme
d. Paprika
Sample Question 85: Which cheese is a PDO protected cheese from Great Britain?
a. Stilton
b. Quicke’s Extra Mature Cheddar
c. Caerphully
d. Stichelton
Bibliography:
46. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (page 542)
47. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (page 625)
48.file:///C:/Users/marce/OneDrive/Documents/2018%20ALL%20CCP%20EXAM%20DOCS/SAMPLE%20QUESTION%20ANSWERS%20TRIVIA/2018%20Sample%20Questions%20for%20CCP%20BOK%20Study/Parmigiano%20Reggiano%20specification%2029%20August%202011_en.pdf
49. Parr, Tami. “Pacific Northwest Cheese: A History”. Corvallis, Or. Oregon State University Press. Print. (page 100)
50. https://en.wikipedia.org/wiki/Ossau-Iraty
51. http://www.thecattlesite.com/breeds/dairy/68/normande/
52.file:///C:/Users/marce/OneDrive/Documents/2018%20ALL%20CCP%20EXAM%20DOCS/CHEESES%20WITH%20PDO/4%20PDO%20Cheeses%20by%20Country.pdf
54.file:///C:/Users/marce/OneDrive/Documents/2018%20ACS%20CCP%20Files/Parmigiano%20Reggiano%20specification%2029%20August%202011_en.pdf
55. Parr, Tami. “Artisan Cheese of the Pacific Northwest”. Woodstock, Vermont. The Countryman Press. Print. (Page 35)
56. http://beechershandmadecheese.com/our-story/
57. https://creamery.wsu.edu/about-us/history/
58. http://www.graftonvillagecheese.com/about-us/history/
59. https://www.cabotcheese.coop/our-roots and http://www.roguecreamery.com/store/
60. https://www.cntraveler.com/story/wisconsin-cheese-roth-grand-cru-surchoix-is-best-in-the-world
61. http://sweetgrassdairy.com/#our_story_wrapper
62. https://www.cowgirlcreamery.com/our-cheeses/inverness
63. https://www.mozzco.com/paula-lambert-biography
64. http://farmsforcitykids.org/about-our-cheese/
65. https://www.roellicheese.com/cheese-shop/little-mountain-cheese/
66. http://www.faribaultdairy.com/news/
67. https://www.murrayscheese.com/hudson-flower
68. Hurt, Jeanette. “The Cheeses of California”. Woodstock, Vermont. The Countryman Press. Print. (Page 187)
69. https://www.pointreyescheese.com/cheese/cornelia#slide1
70. Hurt, Jeanette. “The Cheeses of California”. Woodstock, Vermont. The Countryman Press. Print. (Page 52)
71. http://vermontshepherd.com/vermont-shepherd-whole-wheel/
72. Davies, Sasha. “The Guide to West Coast Cheese”. Portland/London. Timber Press. Print (Page 104)
73. Davies, Sasha. “The Guide to West Coast Cheese”. Portland/London. Timber Press. Print (Page 106)
75. Norton, James & Dilley, Becca. “The Master Cheesemakers of Wisconsin”. Madison, Wi. The University of Wisconsin Press. Print (Page 106)
76. http://www.marcellathecheesemonger.com/the-eight-basic-families-of-cheese/
77. http://www.marcellathecheesemonger.com/the-eight-basic-families-of-cheese/
78. http://www.marcellathecheesemonger.com/the-eight-basic-families-of-cheese/
79. Parr, Tami. “Pacific Northwest Cheese: A History”. Corvallis, Or. Oregon State University Press. Print. (page 146)
80. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 129)
81. https://www.jasperhillfarm.com/clothbound/
82. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 277)
83. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 768)
84. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 116)
85. https://www.gov.uk/government/publications/protected-food-name-stilton-blue-cheese-pdo
Answers:
46. C. 47. C. 48. B. 49. D. 50. A. 51. B. 52. C. 53. B 54. C. 55. A. 56. C. 57. B. 58. A. 59. B. 60. A. 61. C. 62. D. 63. B. 64. A. 65. B. 66. C. 67. D. 68. A. 69. D. 70. B. 71. A. 72. C. 73. A. 74. C. 75. D. 76. B. 77. A. 78. D. 79. C 80. C. 81. A. 82. D. 83. B. 84. D. 85. A
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