Cheese Industry Experience
Please list any and all certificates or degrees.
If not eligible for the CCP exam due to CCP committee work, please describe your CCP committee work.
Cheese Judging Experience
Please Identify Your Experience Level with All of the Following Cheese and Cultured Dairy Products
Cheese Curds, Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Impastata, Mascarpone, Quark, Ricotta
White surface mold ripened cheeses (Brie, Camembert, Coulommiers, etc.)
Cheeses recognized by the ACS as uniquely American in their original forms: Brick Cheese, Brick Muenster, Colby, Dry Jack, Monterey Jack, Teleme
Cheeses recognized by the ACS as:
• Unique in their recipe and formulation
• Different from other acknowledged recipes for cheese types
• Created with a combination of elements that causes it to be globally new and unique from all other cheese types
Cheese modeled after or based on recipes for established European or other international types or styles (Abondance, Beaufort, Butterkase, Caerphilly, English Territorials, Gruyere, Juustoleipa, Monastery, Port Salut-styles, etc.).
All cheeses ripened with Penicillium roqueforti or glaucum.
Cheeses made in the Americas based on the recipes of the Central and South American, Cuban, Hispanic, Latino, Mexican, and Portuguese communities.
Cheeses, butters, and cultured dairy products containing ingredients distinct from, and not included in, the dairy process itself. Ingredients are either blended internally or applied externally for the purpose of adding additional flavors not found in those dairy products themselves. Entries are judged on the quality of the base cheese or dairy product and the complementary balance of its added flavors.
Limited to cheeses and fermented milk products produced with:
• Milk from herds on the farm where the cheese is produced
• Care and attention given to the purity, quality, and flavor of the milk
• Production primarily accomplished by hand
• Natural ripening with emphasis on development of characteristic flavor and texture, without the use of shortcuts and techniques to increase yield and shelf life at the expense of quality
• Respect for the traditions and history of cheese making regardless of the size of the production
Open to all shapes and styles of 100% goat’s milk cheeses based on age at time of Judging & Competition.
Open to all shapes and styles of 100% sheep’s milk cheeses based on age at time of Judging & Competition.
Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc.
Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc
Spreads produced by grinding and mixing one or more natural cheeses, without the aid of heat and/or emulsifying salts.
Cheeses with a rind or crust washed in salted brine, whey, beer, wine, other alcohol, or grape lees.
Select all that apply.
For example: Have you previously judged for ACS? If so, please list years of judging. Have you volunteered with the ACS Judging & Competition? Have you attended the ACS Conference? etc.
For example: Names of contests / competitions you have judged for. How many years have you judged for these contests / competitions? What cheese categories did you judge? What other food / beverage categories did you judge? etc.
If selected as a judge, this bio will be used on our website and printed in Conference & Competition materials.