Explore a world of cheeses with Cheese Traveler, Trevor Thomas, CCP
Cooking, Pairing, Education
“Go West young man”!! – It was a term that became popular in the mid-1800’s as gold was discovered in California. As a result, it became the world’s largest mass-migration to California in search of gold.
Trails such as The Mormon Trail and The California Trail were most common to get to the gold fields…But I used another map to get there…
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IMAGE COURTESY OF: The Hustle
I have been around Specialty Foods industry for 42 years. As such, I have learned much about where products come from, how they are made, and how they can be enjoyed…But what if one wanted to become more than just a fan, and be seen more as a subject matter expert?...How does that happen??
Let’s take wine for example. I enjoy wine. I live in Northern California (home to some of the most celebrated vineyards), I know many of the varietals of wines…So really, I appreciate wines…and I guess you could say I am a “Wine Enthusiast”. To become a “Subject Matter Expert” in wine, you would really have to follow the path of my friend, Gayle who lives in Southern California who has now completed the WSET II level.
There are two main certification bodies for Wine…The Wine & Spirit Education Trust, simply known as WSET. The WSET is more for Wine Buyers, Wine Retailers, Wine Journalists, and Wine Educators; while the Court of Master Sommeliers, or CMS, is more for the hospitality trade.
So, how long does it take to get to the top level of both?...Well, to achieve the WSET IV level (or diploma level), The WSET estimates it to take a minimum of 500 hours and that takes between 18 months to 3 years to pass. To achieve the CMS Master Sommelier level, this can be an investment of up to 10 years!
Image courtesy of The American Cheese Society
So why discuss wine certification?....Well, when the American Cheese Society realized that there was no structured certification for Cheese Professionals (retailers, sales, distribution, and producers) back in 2011/2012, they began developing the Certified Cheese Professional® Exam. It launched in 2013 and today, there are about 1,000+ American Cheese Society, Certified Cheese Professionals® around the globe.
How do I know if I am eligible to take the Certified Cheese Professional® Exam?
Great question! As the current chair for the ACS Certification Committee, I get asked that all the time. Applicants need the following:
Four thousand (4,000) hours documentable paid or unpaid work experience in the cheese profession during the past six years, or:
Two thousand (2,000) hours documented paid or unpaid work experience in the cheese profession during the past six years, AND two thousand (2,000) hours of any combination of work experience and formal education, continuing education, or professional development.
Now the image at the top of the article starts to make sense…
How do I study for the Certified Cheese Professional® Exam?...This has to be the second most asked question. First, I need to explain the difference between a Certificate and a Certification – A certificate is evidence of education, while certification is evidence of passing an exam or meeting industry standards.
A certificate may be granted after completing an academic program of study. You study course supplied materials and are then tested.
A certification is a professional credential that is earned through an assessment (or professional training program). Completing a certification indicates a certain level of training or expertise in a given field. In the case of the Certified Cheese Professional® Exam, the exam taker is being assessed on their expertise in all aspects of cheese production from the Animal Breed, Cheese Production, Affinage (Aging), Distribution, Safe Food Handling, Cutting, and Pairings.
The eligibility hours are in place to ensure that the exam taker has worked within the cheese industry long enough to experience a lot of what is covered with the exam. Within my career in the cheese industry, I was a cheese retailer, a cheese broker, and now work for a cheese manufacturer, so I felt like a good candidate for this exam.
Outside of my industry experience, here is how I prepared for the exam. From my retail experience, I had taken (and passed) the Food Protection Manager Certification Exam from ServSafe – This really help in my knowledge of safe food handling and maintain the cold chain.
Books – Cheese Primer by Steven Jenkins (which gave me a greater knowledge of European Cheeses), Mastering Cheese by Max McCalman & David Gibbons (an epic cheese adventure in 22 lessons), and American Farmstead Cheese by Paul Kindstedt (which gave me a greater understanding of cheesemaking).
Classes – There were few options when I was preparing for the exam in 2014. I was lucky enough to find Bill Stephenson with KeHe. He led a small group virtually though the ACS CCP® Exam Blueprint.
Image courtesy of The American Cheese Society
This gave the exam taker a greater understanding of how the test is organized (so that we could put those fears to rest). He took the time to do a deeper dive into the 11 domains of knowledge that would be covered.
Today, there are many more resources than I had available such as Cheese State University, Institut du Fromage, Academy of Cheese, and more.
Time and Money – Even with all of my previous experiences, it still took me for to six months to mentally prepare for this exam. I am grateful to my Lactalis (my employer) for covering the expenses to travel and take the exam. Today, much has changed, as the exam is now available both virtually, as well as in person at the ACS Conference in July. While the price of the exam hasn’t changed, I am proud to say that there are more scholarships and sponsorship opportunities than ever before to help cover the cost of the exam(s).
Image courtesy of The American Cheese Society
Multiple Certifications available – When I took the Certified Cheese Professional® Exam in 2014 it was the only certification like it….Then in 2018, the American Cheese Society added the Certified Cheese Sensory Evaluator® Exam (or simply referred to as “The T.A.S.T.E. Test). This exam is only offered in person at the ACS July conference
and evaluates cheese professionals’ knowledge and skills in the assessment of cheese, from determining cheese condition and quality, to evaluating cheese flavor, body, texture, and appearance.
A three-hour time limit is given for either of these exams to complete them.
Enrollment is open now (through March 31st) for those who are up for the challenge. More info can be found by visiting the ACS website: https://www.cheesesociety.org/american-cheese-society-certifications/
Wishing everyone a lifetime of learning and growing through the cheeses that reflect different cultures, ancient production methods, and treasured family meals.
Your Cheese Traveler,
Trevor
Hello Fellow Cheese Travelers!
In all my years within the cheese industry, the one thing I never had the opportunity to do is to make cheese…Oh, I have made my fair share of some fresh types at home (like Chèvre and Cottage Cheese)…but what I am talking about is working at a factory – Gently warming the local milk, adding in the starter culture until just the right moment when it’s time to add the rennet…
Read MoreI am calling Chicago home for a few days, thanks to a business trip. While in town, I had to see what “cheesy” events and/or places there were to visit.
I am happy to report that I found Beautiful Rind, a specialty cheese shop, restaurant and classroom space in Logan Square – About 16 miles Northwest of Downtown Chicago.
Beautiful Rind was the brainchild of Randall Felts…
Read MoreHello Fellow Cheese Travelers!
Sometimes food (especially cheese), has a way of transporting you…to another place, another time, or another culture.
Browsing through my local retailers cheese cases can sometimes be a “treasure hunt”…What is new?...What haven’t I seen in a long time?...What is seasonal?
Photo courtesy of Swiss or Miss Ahhh….What is “seasonal” you ask? Well, if you look through some of my social media feeds, you will see dozens of photos of “Alpabzug” (also known as Transhumance) – A celebration of the cows returning home after their Summer in the high alpine pastures of Switzerland (see top right).
The sights of cows being paraded through town is only part of the fun…It’s the cheese that was produced from this Alpine Milk that really makes some spectacular cheeses.
That’s what came to mind as I spotted Glarner Alpkäse AOP…So what’s so special about this cheese?
Read MoreHello Fellow Cheese Travelers!
“A Journey of 1,000 miles begins with the first step”…or in this case, 1,412 miles North as I boarded my flight for Calgary, Canada.
Alberta is a beautiful province in Western Canada. Its landscape encompasses mountains, prairies, and vast forests. It is home to 4.2 million people…most live in Calgary, or Edmonton, the Capital of Alberta. Lastly, six UNESCO World Heritage sites can be found in Alberta.
While I have traveled to many Canadian cities before, Calgary had a certain familiarity…Was it the great Northern expanse of the Rocky Mountain Range? (much like my view of the Sierra Nevada Mountain Range), Was it the fact that they refer to Calgary as a “Cow Town”? – A throwback to the Calgary Stampede Rodeo (just as my town of Sacramento has been referred to as “Cow Town” – Just attend a Sacramento Kings Basketball game to find out why)…No, it really felt like home due to all of the local cheeses that I found at the supermarkets and specialty cheese stores.
Read MoreDear Cheese Enthusiasts,
Today I learned that the cheese industry lost one of our own...Kiri Fisher.
I first met Kiri at her place of business, The Cheese School of San Francisco. It was a wonderful venue in the heart of Ghirardelli Square in San Francisco. There they taught cheese classes and courses, had a nice selection of cheeses and specialty food, and it was also a great place to have a good cheesy meal and a glass of wine.
Read MoreHello Fellow Cheese Travelers!
As March is “Women’s History Month”, I thought I would share with you the story of a celebrated cheesemaker from Norway, Anne Haav (sometimes spelled Hov). Many people may not recognize her name, but the cheese that she created is recognized around the world. In 1863, Anne created Gudbrandsdalost, but many people know it by its common name, Gjetost.
This cheese may be a simple one, but I am sure that what I am about to share might surprise even the most experienced cheese lover.
Gjetost has a unique (and celebrated) history. So pull up a “Stol” and grab your “Ostehøvel.” because we are about to dig into this sweet, carmel-y, creation.
Read MoreOf all the American food brands, Kraft (and its iconic logo) is one of the most recognizable… and why not, as it has been a brand for over 100 years. There are not too many food brands that can say that.
While the Kraft company has a long history, and has had many changes, I wanted to focus on how the company got started in today’s story…
James Lewis Krafft was born was born on December 11, 1874 to George and Minerva Krafft of Stevensville, Ontario, Canada. He was the second oldest of eleven children. The Krafft family owned a dairy farm, so from his earliest days, he could say that he was born into the dairy business.
Read MoreHello Fellow Cheese Enthusiasts!
Recently I had the opportunity to travel to the South…to be specific, Atlanta, Georgia. Ask anyone their thoughts on the foods from the South, and you will most certainly hear someone speak about Pimento Cheese. I confirmed this with my sister who lives in Atlanta and her husband from Alabama.
Read MoreIn my early days of working in a cheese shop, I sold a little Italian import known as Galbani Bel Paese.
I did not know much about the brand, or the cheese, other than it was imported from Italy. It had a mild taste and my customers loved it!
I thought it was long overdue to share the story of this iconic brand (and cheese) and how they got started….
Read MoreHello Fellow Cheese Enthusiasts!
The month of July is a time to celebrate!
Canada celebrates Canada Day (July 1st – A day of Unity that brought the three separate colonies of the United Canadas, Nova Scotia, and New Brunswick into a single Dominion); Independence Day (July 4th – Commemorating a “Declaration of Independence” for the thirteen colonies from King George III and to show their unity, freedom, and independence from British rule; and Bastille Day (July 14th – Commemorates the Storming of the Bastille on 14 July 1789, as well as the unity of the French people at the Fête de la Fédération on 14 July 1790).
Read MoreHello Fellow Cheese Enthusiasts!
By now I am sure that most of my loyal readers have thought that something drastic must have happened (like being trapped in a cheese cave, becoming lactose intolerant, or worse) to me, as it has been a while since I have written a blog post. The truth is that after being isolated for 18 months from my cheese community, I was down…Then travel opened back up for me and I found myself busier than ever. I still have many more stories to share, so be patient with me as I gear back up and get back to my writing that I miss so desperately…
Read MoreHello Cheese Enthusiasts!
During these last lazy days of Summer, I have found myself craving more comfort foods…Maybe it’s because the weather has turned a little cooler, or maybe it has just been too long since I have enjoyed some.
Everyone has a different idea of their comfort foods…for some it’s Macaroni & Cheese, for some its Cheesy Casseroles, but for me it’s a Grilled Cheese Sandwich (notice that they all have cheese!)….and what’s not to love? I mean, we Americans celebrate National Grilled Cheese Day every April 12th. Not on your calendar??…It should be!!
Read MoreHello Fellow Cheese Travelers!
Today’s story easily could have been called “From Ohio, with Love”, but then you may not have read this far…
While I have seen many interviews with cheese makers over the last year, I wanted to take a different approach and write a story about cheesemongers and the important role they have in our cheese industry. They are the last set of hands that touch the piece of cheese before it makes its way into the customer’s basket.
Without further ado, please allow me to introduce John and Anne Reese of Black Radish Creamery.
Read MoreHello Fellow Cheese Traveler!
It feels good to “intro” with that again!...It has 15 months since I last traveled.
I just returned from a vacation on the island of Maui, which is the second largest of the eight Hawaiian Islands. At 727.2 square miles, it is the 17th largest island in the United States. Known as the “Valley Isle”, it used to be home to Sugar Cane and Pineapple crops, but that has since moved on to other parts of the world. Beef production (Maui Cattle Company) has taken over most of the spot where these fields once laid, some 20,000 acres to be exact.
But this Cheese Traveler didn’t travel 2,401 miles and just over 5 hours of flying time to talk about beef…We are here to talk cheese!!
Read MoreHello Cheese Enthusiasts!
Upon my desk sits a small stack of French Books with a small bust of Napoléon Bonaparte standing guard proudly over them. While they may be small, they are mighty…
In my many travels, it has been some of the smallest cheeses that have made the biggest impact.
I thought that I might share a few of them today with you:
Read MoreMy granddaughter Kaci enjoys Japanese Anime “graphic novels” (which we called comic books in my day), so she drew this picture of me…and she added that I am wearing a cheese t-shirt, and I am thinking of cheese of course!
I guess that I felt this image would be perfect for today’s story.
Back in the 90’s the term “Virtual Reality” was coined, but due to current social distancing, I am afraid that we will have to continue to live “virtually” for some time to come.
While I have not been able to meet in person to conduct cheese trainings, food shows, etc., I have been able to lead some discussions “virtually”, and while it will never be the same as interacting in person, it is better than not seeing anyone at all.
I thought that I would share some of my recent experiences with you and some of the wonderful discoveries that I have made along the way…
Read MoreHello Cheese Enthusiasts!
I have to admit it…March 2021 hit me much harder than I would have expected…it was then I realized that it had been a full year since everything shut down, travel stopped, people isolated, and it yet remains to be determined if it will ever return to the way it was.
To keep a smile on my face, I remind myself of the things that I am grateful for, and the things that bring me joy (cue Julie Andrews singing about “Raindrops on roses and whiskers on kittens”).
In my case, its Blue cheese….whether you call it Fromage bleu, Queso azul, or Blauer Käse, it is universal in any language. It can be spicy or mild, creamy or crumbly, made from cow, goat, or sheep’s milk, it doesn’t matter to me.
Read MoreHello Cheese Enthusiasts!
The inspiration for this week’s blog came from the photo roll of my camera. I found a series of photos that I had taken last year of the smoky skies near my home in Northern California, due to the horrible fires that we had experienced. The day the photo was taken, the smoke was so thick that there was only about 1,000 feet of visibility and the local schools were closed due to the air quality.
Seeing this smoke, I commented to a neighbor that I had planned on hanging some cheddar on the clothesline outside to see if I could smoke it….Not too far from the truth, as cheesemakers have been doing just that same step for years.
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