Body of Knowledge

The ACS Body of Knowledge is a compendium of the knowledge areas that professionals in the cheese industry must draw upon in their everyday work, from the time that cheese leaves the producer to the moment it reaches the consumer. A living document, the Body of Knowledge is never complete. ACS will regularly review, update, and develop it.

 

Introduction: Definition & History

Domains:

  1. Raw Materials for Cheesemaking
  2. Cheese Making Processes
  3. Cheese Ripening (Affinage)
  4. Cheese Categories and Types
  5. Cheese Assessment and Evaluation
  6. Cheese Storage and Handling
  7. Cheese Distribution and Transport
  8. Cheese Marketing/Merchandising/Selling
  9. Cheese Service
  10. Cheese Nutrition
  11. Regulations and Regulators

(last updated 2/17/2012)

What is a Body of Knowledge?
A Body of Knowledge is a compendium — as comprehensive a document as current industry methodologies can achieve — of the knowledge that professionals in a given sector(s) use in their everyday work.  In the case of the cheese industry, a Body of Knowledge includes the range of professional endeavors that involve cheese from the time it leaves the cheesemaker to the time it reaches the consumer, including  distribution, retail, preparation and handling, import/export, serving, education, writing, etc..


How was the ACS Body of Knowledge compiled?
The process began by assembling written materials–books, articles, curriculum outlines, job descriptions–to provide a high-level overview of knowledge areas within the industry.

A group of professionals with credibility in the industry and a depth of knowledge and experience in their area(s) of specialization were recruited to review the basic framework of the Body of Knowledge, as well as to add content to domains.

The detailed outline was presented to the ACS Education Committee and the ACS Board of Directors for review. An abbreviated version of the Body of Knowledge was also presented to the full membership of ACS in the form of a survey, for further validation.


What does the Body of Knowledge cover?
The eleven domains within the Body of Knowledge cover all of the principal knowledge areas within the cheese profession.  As the document continues to evolve, these categories may also evolve. Please find the domains listed above.


Who Prepared It?
The ACS Body of Knowledge was developed under the guidance of Knapp International Associates, credentialing specialists.

Project Chair:
Susan Sturman

Committee members:
Ruth Flores-Norseland, Inc.
Cathy Strange-Whole Foods Markets
Max McCalman, Artisanal Cheese Center
Daphne Zepos, Cheese School of San Francisco
Matt Benson, Cheese School of San Francisco
Emilio Mignucci, DiBruno Brothers
Robert Aguilera, Fromagex
Sara Hill, Wisconsin Milk Marketing Board

Subject Matter Experts:
Ray Bair, Cheese Plus
Nancy Clark, Old Chatham Sheepherding Co
Taylor Cocalis, Good Food Jobs
Sue Conley, Cowgirl Creamery
Laure Dubouloz, Herve Mons
Caroline Hostettler, Quality Cheese
Matt Jennings, Farmstead, Inc.
Brian Keyser, Casellula Restaurant
Paula Lambert, The Mozzarella Company
David Leonhardi, Wisconsin Milk Marketing Board
Louis Risoli, L’Espalier Restaurant
Kathleen Shannon Finn
Dean Sommer, CDR Madison
Cheryl Wilson Sullivan
Tom Van Voorhees, Rogue Creamery

ACS Board Liaison
Sasha Davies, Cheese by Hand Project


Is the Body of Knowledge completed?
A Body of Knowledge is never complete. It is a living document that requires constant review, updates, and further development. Over time, ACS will expand the references, links, citations, appendices, bibliography, and glossary, as well as research historical documents, examine areas for greater development, stay apprised of new developments, and continue the validation process for  new information added.