Springside Cheese employee Michael McAlhany is among the 2015 class of American Cheese Society Certified Cheese Professionals.
McAlhany is part of an elite group of 187 individuals from 51 different companies who passed the fourth annual ACS Certified Cheese Professional Exam on July 29 in Providence, Rhode Island. A total of 593 peoplethroughout the United States and Canada are ACS Certified Cheese Professionals.
The ACS Certified Cheese Professional Exam is the first and only exam of its kind. It was established by the American Cheese Society to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry. Testing encompasses a broad range of topics, including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, and regulations and sanitation.
“Michael has shown a great commitment toward developing his cheese knowledge, increasing his value to our customers and our company,” Springside Cheese President Keith Hintz said. “We are proud to have Michael on the Springside Cheese staff contributing to our company’s success, and we’re delighted to see his hard work, knowledge and passion recognized in the ACS Certified Cheese Professional credential.”
Each ACS CCP receives an official lapel pin, embroidered patch and a certificate. ACS CCPs are required to demonstrate continued active participation and professional development within the industry to maintain their credentials, and they must recertify every three years.
In addition to the cheese store attached to the factory in Oconto Falls, Springside Cheese Corp. operates a store in Pueblo, Colorado.
For information, visit www.springsidecheese.com.
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