Stakeholder Spotlight: Cheese Heads
Stakeholder Spotlight: Cheese Heads
Kowalski's is extremely pleased to announce that Wendi Nelson from our Grand Avenue Market has recently joined Claire Thul from our Eagan Market, Kelsey Pass from our Woodbury Market, Liz Nerud from our Eden Prairie Market, Marge Porter from our White Bear Lake Market and Kowalski's Specialty Cheese Director Joe Moore as an American Cheese Society Certified Cheese Professional (CCP). This is an amazing step forward in the professional development of our cheese team. We have always been recognized for the strength of our cheese program, and we are proud to now have six of Minnesota's 30 CCPs as members of our team.
The exam required to earn this American Cheese Society (ACS) designation is extremely hard to pass. In fact, only about 60% of test-takers pass each sitting. The ACS Certified Cheese Professional Exam encourages high standards of comprehensive cheese knowledge and service, offering professionals in the cheese industry the opportunity to earn the distinguished title of ACS Certified Cheese Professional, or ACS CCP. The letters "ACS CCP" signify that an individual has acquired thorough knowledge and the level of expertise demanded within the cheese industry. Attaining the CCP certificate is a true achievement that reflects a commitment to expertly caring for cheese and serving cheese lovers with passion. It evaluates candidates' skills in very specific job-related activities as well as their knowledge of cheese. They are truly the elite cheese professionals in the country.
Specialty Cheese Director Joe Moore also recently passed the ACS T.A.S.T.E. Test to earn the title of ACS Certified Cheese Sensory Evaluator (ACS CCSE), joining Marge Porter of our White Bear Lake Market in this certification. ACS CCSE 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.
The ACS T.A.S.T.E. Test (Technical, Aesthetic, Sensory, Tasting Evaluation) evaluates cheese professionals' knowledge and skills in the assessment of cheese. Candidates are tested on their ability to determine cheese condition, quality, flavor, body, texture and appearance. The exam is three hours long and includes the following very challenging tasks:
- Each candidate is provided with up to 12 unidentified cheeses. For each cheese, the candidate must assess and evaluate both positive and negative attributes within the context of that cheese's style, including sight, taste, touch and smell.
- Each candidate is also presented with 10 differently prepared solutions, each providing a unique aroma found in cheese. The candidate must correctly identify these attributes.
Test scores rely on a rigorous method drawn from the Collegiate Dairy Products Evaluation Contest. A baseline evaluation for each cheese is first set by a team of expert judges using an authorized list of descriptors. Comparing candidate evaluations to those set by the judges determines the test results.
Congratulations, Joe and Wendi!
