Utahns become certified cheese experts
Published: September 11, 2012 02:28PM
Updated: September 11, 2012 10:09AM
Chris Detrick | The Salt Lake Tribune La Sal Peak from Snowy Mountain sheep creamery.

Congratulations to three Salt Lake City cheese experts who are part of the first class of students to pass the Certified Cheese Professionals exam, a new certification offered by the American Cheese Society (ACS).

Matt Caputo of Tony Caputo’s Market and Deli, Andy Fitzgerrell of Whole Food Market, and Troy Petersen of Tony Caputo’s on 15th are among 121 food professionals from around the country that passed the exam at the most recent ACS Conference in Raleigh, N.C.

Participants are tested on a broad range of topics including raw ingredients, the cheese making process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, and regulations and sanitation.

The professional exam program was developed over an eight-year period by more than 100 industry experts.