Many thanks to Cheesemaker Cesar Luis for taking this
photo of me when I first started working at
Metcalfe’s Market-Hilldale.

Eighteen months after making the decision to try and become an American Cheese Society Certified Cheese Professional, I am on my way to Sacramento, California to take the official exam with 250 other cheesy pro hopefuls.

As many of you know, deciding to sit for the test has dramatically changed the course of my cheese geek career. In January 2013, I was rolling full steam ahead with my own public relations company when I persuaded the nice folks at Metcalfe’s Market in Madison to hire me part-time so I could garner retail experience and the hours I needed to qualify to take the exam.

Today, while I’m still running Wisconsin Cheese Originals and the Wisconsin Artisan Cheesemaker Guild (albeit a bit poorly – I promise members I’ll be back at 100 percent after this test is over), I’ve retired my PR company of one and am working full-time at the Metcalfe’s flagship Hilldale location, managing the Specialty Cheese Department, rockin’ and rollin’ cheese sales with an awesome staff of three-full time cheese geeks. I get the amazing opportunity to cut and eat cheese for a living.

However, whenever I tell customers I’ve spent the past year studying animal breeds, FDA regulations, HACCP plans and the science of cheesemaking in order to sit for the ACS CCP (catchy acronym, right?), I almost always get the universal response of: “What are you going to do once you’re certified?”

Well, first of all, getting certified is no sure thing. There is a substantial chance I will not pass this beast of a test. It’s a three-hour exam covering everything from the ph of cow’s milk before adding rennet, to the lactation schedule of goats, to the steps of receiving cheese in a retail setting, to knowing the FDA food code like the back of my hand.

It will be a three-hour written test during which I will be escorted to the bathroom by a personal exam proctor. I have been instructed to show up with a photo ID, my computer loaded with the test software, and nothing more. I get the feeling if I try to sneak in some deodorant, I might be escorted away by agents.

But on the off chance that I do actually pass this monster, here’s what I’ll do with my certification: I’ll keep working at Metcalfe’s Hilldale and know that I’m on the way to becoming a better cheese geek. Why does anyone become certified in their field? To know they are on the way to being the best they can be at whatever they do.

So at 1 p.m. on Tuesday, July 29, if Cheese Underground readers would like to cross their fingers for me, I’d be grateful. I’ll find out in mid-September whether I pass, but the folks already certified tell me that I’ll know myself once it’s over. Either you know the stuff, or you don’t, and I sure hope I do.

5 thoughts on “The Quest to Become a Certified Cheese Professional

Comments are closed.