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Welcome to the Institut du Fromage
Your weekly updates on your journey to the ACS Certified Cheese Professional Exam & the ACS Certified Cheese Sensory Evaluator Exam
35 WEEKS BEFORE THE EXAM
You have 35 Weeks before the exam.
This week I have combined the ACS CCP and the ACS CCSE Exam prep together. So, please note there from this point on you will be receiving a combined update.
PDO CHEESES
I get asked all the time, "Why are PDO cheeses on the ACS CCP Exam?" Remember that this is not a "Cheese Monger" exam, this covers all aspects of the cheese industry and yes, PDO cheeses fall under that domain. As well as creating a cheese board, pairing with wines and beers along with knowing the differences in the types of milks per cheese.
There's an excellent reference to the PDO cheeses on the IDF Student Portal, it's in the IDF Course 400 section. Each PDF is for one country. You can copy and paste the cheeses to a spreadsheet and work off of that as a review. You should separate them by milk and style, that will help you know them better.
SUGGESTED WEBINAR TO VIEW
MATH PART 1 OF 2 – MODULE 811: BUSINESS PRINCIPLES AND PRACTICES
MATH - CALCULATING PROFITS – MARK UPS
There are several questions on the ACS CCP Exam on the math, however this is something most of us do on a daily basis, so this webinar is a deep dive in the math used in sales with sample questions.
Evan Brown our ACS CCP will explain in detail the math required to calculate profits and Mark Ups. This is the math exercises with questions, answers and an excellent problem solving session.
Evan Brown did two amazing webinars on the math for the CCP exam. This is the math exercises with questions, answers and an excellent problem solving session.
ACS CCP EXAM SAMPLE QUESTION
Question # 2
What milk is used to make Stilton PDO? 
1. Raw cow's milk
2. Pasteurized cow’s milk
3. Raw sheep’s milk
4. Pasteurized sheep’s milk 

Question # 1 - Answer is # 3
You open a package of aged cheddar cheese and it's covered with crystals. What are these crystals?
1. Tyrosine
2. Amino Acids
3. Calcium lactate
4. Protein

In what Web Link or publication will you find this answers?
ACS CCP ASSIGNMENT # 3
WORKING WITH MODULE # 802 - TASK AREA
This assignment is due no later than Sunday, December 2nd
The ACS T.A.S.T.E. Test™ (Technical, Aesthetic, Sensory, Tasting Evaluation)
This exam valuates cheese professionals’ knowledge and skills in the assessment of cheese, from determining cheese condition and quality, to evaluating cheese flavor, body, texture, and appearance.
Individuals who pass the test will earn the title of ACS Certified Cheese Sensory Evaluator™, or ACS CCSE™. The ACS CCSE™ certification is a mark of excellence and achievement that reflects a commitment to the best possible care for cheese and service to those who love it.

YOU DO NOT HAVE TO BE A CCP TO TAKE THIS EXAM!
T.A.S.T.E™ EXAM PREPARATION GUIDE
Take a quick tour of the ACS Website for the preparation guides. There's several publications that you will want to download. In the near future you will have access to the IDF Course 800 - CCSE material. In the meantime, take some time and review these links.