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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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(Chris Detrick | The Salt Lake Tribune) La Sal Peak from Snowy Mountain sheep creamery.
Utahns become certified cheese experts

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).

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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.



Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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