USA · American Cheese Society · professional
150 multiple-choice questions, up to 3 hours; paper-based in person, live remote proctoring, or at a Prometric centre.
Eligibility: 4,000 hours of documented paid or unpaid work in the cheese profession in the past six years, or 2,000 hours of work plus 2,000 hours of work, education or professional development combined. Exam page, eligibility page and the 2017 blueprint PDF all read on 3 Oct 2026; the blueprint may have been revised since. Weighted towards retail and trade, so a dairy technologist must add the selling, inventory and service domains to the science.
Official source: https://www.cheesesociety.org/certification/certified-cheese-professional-ccp-exam
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. A cheese has 32.0% fat and 39.0% moisture. What is its fat in dry matter (FDM)?
B. 52.5%
FDM = fat ÷ (100 − moisture) × 100 = 32 ÷ 61 × 100 = 52.5%. 47.1% divides by the non-fat part; 82.1% divides by moisture; 32.0% is fat on the whole cheese.
Cheese Science & Technology · Varieties: Cheddar, Gouda, Swiss types, Mozzarella, Parmesan, blue and soft cheeses
2. A cheese lexicon is valuable mainly because it:
D. It defines attributes with references
Shared definitions and references let different panels describe flavours consistently.
Sensory Evaluation & Judging of Dairy Products · Descriptive analysis and hedonic tests
3. A well-aged hard cheese crumbles under a small compression, while a young cheese of the same type deforms a long way before breaking. In fracture terms, the aged cheese has:
B. A lower fracture strain
A short, crumbly body breaks at small deformation, which is a low fracture strain; proteolysis and lower moisture during ageing cause this. A higher fracture strain describes the long, elastic young cheese; the aged cheese clearly fractures.
Rheology & Texture of Dairy Foods · Large deformation and fracture
4. In the US, standards of identity for cheeses are found in:
A. 21 CFR Part 133
Part 133 covers cheeses and related cheese products; Part 131 covers milk and cream products and Part 135 frozen desserts. 7 CFR Part 58 relates to USDA grading of dairy plants and products, not FDA identity standards.
Dairy Standards & Law Worldwide · USA: Grade A Pasteurized Milk Ordinance, NCIMS and standards of identity
5. For dated perishable products in a cold store, which stock-rotation rule should be followed?
C. First-expired, first-out
FEFO dispatches the batch with the earliest expiry first, which matters when batches arrive or are produced out of date order. LIFO leaves old stock to expire; plain FIFO ignores date marks; value-based picking has no link to shelf life.
Dairy Business Management & Marketing · Inventory management of perishable products
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