RESOURCES FOR CERTIFIED CHEESE PROFESSIONAL™ EXAM PREPARATION

BOOKS
• Ak & Gunasekaran: Cheese Rheology & Texture
• Androuet: The Complete Encyclopedia of French Cheese
• Bliss: Practical Cheesemaking
• Clark, Costello, Bodyfelt, Drake: The Sensory Evaluation of Dairy Products
• Ehlers & Hurd: Cheeses of the World
• Farnham, Druart: The Joy of Cheesemaking
• Fletcher: Cheese & Wine
• Fox: Cheese, General Aspects
• Harbutt: Cheese
• Jenkins: The Cheese Primer
• Kaufelt: Murray's Cheese Handbook
• Kindstedt: American Farmstead Cheese
• Kindstedt: Cheese and Culture
• Lawless, Heyman, Heildegard: Sensory Evaluation of Food: Principles and Practices
• Le Jaouen: The Fabrication of Farmstead Goat Cheese
• Marth & Steele: Applied Dairy Microbiology
• Masui & Yamada: French Cheeses
• McCalman: Mastering Cheese
• McCalman: Cheese: A Connoisseur's Guide
• McCalman: The Cheese Plate
• McSweeney: Cheese Problems Solved (Woodhead Publishing Series in Food Science,
Technology and Nutrition, no. 147)
• Michelson: The Cheese Room
• Morris: Cheesemakers Manual
• Pfizer: Cheese Monographs
• Reed/Butler/Rilla: Farmstead and Artisan Cheeses
• Roberts: The Atlas of American Cheese
• Silliker: Practical HACCP Training Manual
• Teubner: The Cheese Bible
• Werlin: All-American Cheese & Wine Book
• Werlin: New American Cheese
• Wilbey: Scott, Robinson: Cheesemaking Practice

WEBSITE LINKS

GENERAL:

• http://www.enotes.com/dairy-products-reference/dairy-products

• University of Guelph Cheese Technology article:

http://www.foodsci.uoguelph.ca/cheese/sectiona.htm
 • Cornell University Milk Facts:
http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm

• Dairy Practices Council Guidelines: http://www.dairypc.org/catalog/guidelines

FDA FOOD CODE:

• http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm08913
2.htm#3-5

CODE OF FEDERAL REGULATIONS TITLE 21 (FOOD AND DRUGS):

• Part 101: Food labeling: http://ecfr.gpoaccess.gov/cgi/t/text/text-

idx?c=ecfr&sid=f9b7b08744a5a5e67d48615df049a955&rgn=div5&view=text&node=21:2.0.1.1.2&
idno=21

• Part 110: Good Manufacturing Processes: http://ecfr.gpoaccess.gov/cgi/t/text/text-

idx?c=ecfr&sid=f9b7b08744a5a5e67d48615df049a955&rgn=div5&view=text&node=21:2.0.1.1.10
&idno=21

• Part 120: HACCP: http://ecfr.gpoaccess.gov/cgi/t/text/text-

idx?c=ecfr&sid=f9b7b08744a5a5e67d48615df049a955&rgn=div5&view=text&node=21:2.0.1.1.17
&idno=21

• Part 133: Cheese Definitions: http://ecfr.gpoaccess.gov/cgi/t/text/text-

idx?c=ecfr&sid=f9b7b08744a5a5e67d48615df049a955&rgn=div5&view=text&node=21:2.0.1.1.22
&idno=21

• Part 1240: Control of communicable diseases (esp. 1240.10, 1240.61):

http://ecfr.gpoaccess.gov/cgi/t/text/text-
idx?c=ecfr&sid=bf7b7cf73de5af93ad1dfca979247f33&rgn=div5&view=text&node=21:8.0.1.5.51&i
dno=21#21:8.0.1.5.51.1.1.2

HAZARD ANALYSIS & CRITICAL CONTROL POINTS (HACCP):

• http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/default.htm

• http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/HACCPPrincipl
esApplicationGuidelines/default.htm

• http://edis.ifas.ufl.edu/fs140

• http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciple
s/Operators/ucm077964.htm

RETAIL & FOOD SERVICE VOLUNTARY HACCP:

 • http://www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHAC
CPPrinciples/Operators/UCM077957.pdf

• HTTP://en.wikipedia.org/wiki/HACCP

GRADE A DAIRY VOLUNTARY HACCP:

• http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/DairyGradeAV
oluntaryHACCP/default.htm

RECALLS/FDA COMPLIANCE MANUALS:

• http://www.fda.gov/downloads/ICECI/ComplianceManuals/RegulatoryProceduresManual/UCM07
4312.pdf (chapter 7, page 13, section 7-6-2)

TRACEABILITY

• USDA Economic Research Service: Traceability in the US Food Supply: Economic Theory and
Industry Studies (Agricultural Economic Report # 830):
http://www.ers.usda.gov/publications/aer830/aer830.pdf

• Record Keeping (one up, one down):

http://www.cdr.wisc.edu/newsletter/pdf/2006/pipeline_2006_vol18_04.pdf

AFFINAGE

• Zepos, Appreciating Affinage, Culture Magazine Fall 2009

http://www.culturecheesemag.com/appreciating_affinage

RAW MILK CHEESE AGING

• Dairy Business Innovation Center (DBIC) publication: Standards and requirements for raw milk
products set by the US, its major cheeses importers and international bodies, Raw milk cheese
discovery session, July 2009:
http://www.dbicusa.org/documents/Raw%20Milk%20Cheese%20Legislation%20PDF.pdf

MITES

• NASFT Specialty Food Magazine: Cheese Rinds 101 by Janet Fletcher:

http://admin.specialtyfood.com/do/news/PrintNewsArticle?id=3068

• Gianaclis Caldwell blog post on Cheese Mites:

http://gianacliscaldwell.wordpress.com/2011/07/07/cheese-mites-a-creepy-little-secret/

• Purdue University, Extension, Department of Entomology, article E-222-W, Stored Product Pests:
Grain Mite, by Linda J. Mason: http://extension.entm.purdue.edu/publications/E-222.pdf
 • Walter V. Price, Department of Dairy Industry: Cheese Mites WVP-193 October 1938
http://drinc.ucdavis.edu/research/cheese_mites.pdf

ALLERGENS & BACTERIA & MOLDS & PATHOGENS (UNWANTED)

Allergies/allergens:

• http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegu
latoryInformation/ucm106187.htm

Lactose/lactase:

• Mayo Clinic: http://www.mayoclinic.com/health/lactose-intolerance/ds00530

• Scrimshaw, Murray, The acceptability of milk and milk products in populations with a high
prevalence of lactose intolerance, American Journal of Clinical Nutrition, Vol 48, 1079-1159
http://www.ajcn.org/content/48/4/1079.2.abstract

• MacDonald and Portnoi, Cheese on a low-lactose diet

http://www.foodsmatter.com/allergy_intolerance/lactose_intolerance/articles/low_lactose_che
ese.html

Bacteria:

Pseudomonas fluroescens:

• http://www.dairyforall.com/cheese-microbial-defects.php

• http://www.foodsci.uoguelph.ca/dairyedu/micro.html

Clostridium:

• http://www.dairyscience.info/cheese-quality/67-causes-of-early-gas-production-in-
cheddar-cheese.html

Mold (unwanted):

• UK Food Standards Agency Cheese Recovery Guide 2007

http://www.food.gov.uk/multimedia/pdfs/cheeserecovery.pdf

• LE BARS-BAILLY, BAILLY, BRUGERE: Accidents de fabrications dus aux moisissures en

fromagerie http://mycotoxicologie.free.fr/publications/Fromages_RMV_1999.pdf

Aspergillus

• http://en.wikipedia.org/wiki/Aspergillus_niger

• http://www.aspergillus.org.uk/

Mucor
 • http://www.phadia.com/en-US/Allergens/ImmunoCAP-Allergens/Molds-and-other-
Microorganisms/Allergens/Mucor-racemosus/

Pathogens:

Pregnancy (safe cheese)

• Mayo Clinic pregnancy healthcare: http://www.mayoclinic.com/health/pregnancy-

nutrition/PR00109

• Centers for Disease Control http://www.cdc.gov/ncbddd/pregnancy_gateway/infections-

listeria.html

Listeria

• http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/

• http://www.cdr.wisc.edu/newsletter/pdf/2004/pipeline_2004_vol16_2.pdf

BLOOMY RIND

Rind development:

• Gianaclis Caldwell, All About Bloomies article in Chelsea Green, 9/19/2011:

http://chelseagreen.com/blogs/gianacliscaldwell/2011/09/19/all-%E2%80%98bout-bloomies-
secrets-of-making-white-mold-ripened-beauties/

Geotrichum:

• NASFT Specialty Food Magazine: Cheese Rinds 101 by Janet Fletcher:

http://admin.specialtyfood.com/do/news/PrintNewsArticle?id=3068

• Vermont Butter & Cheese: http://www.vermontcreamery.com/geotricum-101/

• Danisco ChooseIt Ripening & Mould Cultures (pdf) http://www.orchard-

dairy.co.uk/downloads%5CChoozitRipening&MouldCultures_20022009102952.pdf

BLUE CHEESE

• http://www.cniel.com/prodlait/AOC/Roquef.html (in French)

• Hodgson, Neal's Yard Diary Guide to Farm Cheese from the British Isles for US Retailers, Page 2

• Roquefort brochure designed and created by La Confederation Generale des Producteurs de Lait
de Brebis et des Industriels de Roquefort Institut National des Appellations d'Origine:
http://www.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=791

• Roquefort cheese http://www.cniel.com/prodlait/aoc/roquef.html

• Stilton Cheesemaker's Association: http://www.stiltoncheese.com/stilton_facts

 • http://www.stiltoncheese.com http://cheeseforum.org/forum/index.php?topic=3683.0

CALCIUM & PROTEIN CONTENT IN US CHEESE

• http://www.usdec.org/Products/content.cfm?ItemNumber=82451&navItemNumber=82243

• Mullan, W.M.A. (2005). Dairy Science and Food Technology - Why is one cheese different than
another? http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-
using-calcium-and-ph.html

CHEDDAR

Cheddaring:

• http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s06-1.pdf table 9.6.1-1. (coagulant)

Pink discoloration:

• Wisconsin Center for Dairy Research, Dairy Pipeline vol 18 # 4, 2006: Getting the Pink Out:
controlling pink discoloration of cheese:
http://www.cdr.wisc.edu/newsletter/pdf/2006/pipeline_2006_vol18_04.pdf

• Journal of Dairy Research:

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=82309

• Journal of Food Science : Volume 38, Issue 4, pages 675–678, May 1973
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1973.tb02843.x/abstract

CHEESEMAKING

• University of Guelph: http://www.foodsci.uoguelph.ca/cheese/sectiona.htm

• Ohio State cheesemaking outline: http://class.fst.ohio-state.edu/Dairy_Tech/20Cheese.htm

• Cornell University Milk Facts:

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm

Lypolysis:

• http://www.cheesescience.net/2007/07/introduction-to-cheese-science_30.html

Crystals/crystallization:

Tyrosene crystals:

• http://www.thekitcn.com/thekitchn/the-cheesemongerthe-cheesemonger-a-bit-of-crunch-
in-your-cheese-047988

• http://journals.uzpi.cz/publicFiles/08676.pdf
 • http://www.babycentre.co.uk/pregnancy/nutrition/foodsafety/cheeseexpert/

• http://www.parmigiano-
reggiano.it/en/communication/parmigiano_reggiano_sport_1/default.aspx

• Parmigiano-Reggiano consortium :
http://www.parmigianoreggiano.com/taste/sensory_analysis/default.aspx (video)

Calcium Lactate:

• Journal of Dairy Science, Volume 88, Issue 12 , Pages 4157-4164, December 2005:
Development and Application of Image Analysis to Quantify Calcium Lactate Crystals on
the Surface of Smoked Cheddar Cheese by Rajbhandari & Kindstedt
http://www.journalofdairyscience.org/article/S0022-0302(05)73101-5/abstract

• Lorraine Heins, Wisconsin Center for Dairy Research:

http://www.cdr.wisc.edu/newsletter/pdf/2002/pipeline_2002_vol14_4.pdf

CUSTOMS

• http://www.cpb.gov/xp/cgov/trade/basic_trade/internet_purchases

CUTTING CHEESE

• US Dairy Export Council chart (knives): http://oldeuropecheese.com/pdfs/US07_4.pdf

DISTRIBUTION, DIRECT SALES

• Beaman, J.A. Johnson, A.J. "Food Distribution Channel Overview." Oregon State University,
Food Innovation Center. EM 8921. December 2006
http://library.state.or.us/repository/2007/200701021517172/index.pdf

• Beaman, J.A., Johnson, A.J. "Using Food Distributors in the Northwest" Oregon State Univerrsity,
Food Innovation Center. EM 8923. December 2006 http://pdfuri.com/using-food-distributors-in-
the-northwest-em-8923-oregon-state-...-

EYES IN CHEESE

• Canadian Dairy Commission: www.milkingredients.ca/index-eng.php/id=178

• Teddington Cheese: http://www.teddingtoncheese.co.uk/acatalog/chwire/Issue08/cw8.htm#focus

• http://www.dairy-
journal.org/index.php?option=com_article&access=standard&Itemid=129&url=/articles/dst/full_ht
ml/2010/01/dst0880/dst0880.html 4.2.2
FAT PERCENTAGE

• http://www.foodsci.uoguelph.ca/cheese/sectionc.htm table 6.1 (Canadian standard cheese

definitions)

• http://www.ianunwin.demon.co.uk/eurocode/foodinfo/cheesedata.htm (UK/European)

• http://www.dairyforall.com/cheeseclassification.php

HALLOUMI

• http://en.wikipedia.org/wiki/Halloumi

• http://www.cdr.wisc.edu/newsletter/pdf/2000/pipeline_2000_vol12_1.pdf

LABELING

• FDA Food Code: 21 CFR 101.4(a):

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodL
abelingNutrition/FoodLabelingGuide/ucm064880.htm

• US FDA Food Labeling Guide rev. 2009 (imports):

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodL
abelingNutrition/FoodLabelingGuide/default.htm

SIGNAGE

• Peer reviewed paper: Reed & Bruhn, California Agriculture (vol 57, #3), Sampling and Farm
Stories Prompt Consumers to Buy Specialty Cheeses (as referenced in Butler, Reed, Rilla and
George, Farmstead and Artisan Cheeses, p 59): http://escholarship.org/uc/item/9g11h4ff#page-1

UPC

• http://www.checkupc.com/upc-barcodes-101

• http://en.wikipedia.org/wiki/Universal_Product_Code

DATE MARKING

• http://www.fda/gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceand
TrainingResources/ucm113942.htm

PRICING, MARGIN (ON SALES)

• http://en.wikipedia.org/wiki/Gross_margin

• http://hortmgt.dyson.cornell.edu/pdf/smart_marketing/gloy3-06.pdf
MILK

Color:

• McGill University, Animal Science: http://animsci.agrenv.mcgill.ca/courses/450/topics/14.pdf ,

page 5

• Calderón F, Chauveau-Duriot B, Martin B, Graulet B, Doreau M, Nozière P., J Dairy Sci. 2007
May;90(5):2335-46: Variations in carotenoids, vitamins A and E, and color in cow's plasma
and milk during late pregnancy and the first three months of lactation.
www.ncbi.nlm.nih.gov/pubmed/17430936

• Animal Feed Science and Technology, Volume 131, Issues 3–4, 15 December 2006, Pages
418–450: Carotenoids for ruminants: From forages to dairy products, by Nozièrea, Grauleta,
Lucasa, Martina, Grolierb, Doreaua
http://www.sciencedirect.com/science/article/pii/S0377840106002719

• L. Paine, Grass-Based Dairy Products: Challenges and Opportunities,

http://www.cias.wisc.edu/wp-content/uploads/2009/09/gbdairyreportfinallowres.pdf

• Wendorff, Preventing color fade in grass-based natural cheeses, Dept. of Food Science,
University of Wisconsin-Madison,
http://www.cdr.wisc.edu/newsletter/pdf/2007/pipeline_2007_vol19_02.pdf

Comparisons:

• Park, Juarez, Ramos, Haenlein: Physico-chemical characteristics of goat and sheep milk, in
Small Ruminant Research 68 (2007) 88–113
http://www.ufrrj.br/posgrad/cpz/ruminantesdot/5.pdf

Daily production/season:

• (sheep) http://www.agmrc.org/media/cms/040601dairysheep_FC73B664C4143.pdf (table)

• (goats) http://pubs.cas.psu.edu/FreePubs/pdfs/ua260.pdf

• Dairy Goat Journal: Dairy Goat Production Guide:

http://www.dairygoatjournal.com/goats/dairy_goat_production_guide.html

• Dairy Goat Milk Composition, by John C. Bruhn, UC Davis

http://www.goatworld.com/articles/goatmilkcomposition.shtml

• http://www.cdr.wisc.edu/newsletter/pdf/2011/pipeline_2011_vol23_01.pdf

• http://www.ers.usda.gov/briefing/dairy/background.htm

• http://www.epa.gov/agriculture/ag101/dairysystems.html
PASTEURIZATION

• Montville, T.J., and K.R. Matthews: "food microbiology an introduction" page 30. American
Society for Microbiology Press, 2005. (via wikipedia)

• FDA internal staff compliance policy guidelines:

http://www.fda.gov/downloads/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/UC
M238465.pdf & http://www.fda.gov/Food/FoodSafety/Product-
SpecificInformation/MilkSafety/NationalConferenceonInterstateMilkShipmentsNCIMSModelDocu
ments/PasteurizedMilkOrdinance2007/ucm063876.htm

60-DAY RULE

• http://law.justia.com/cfr/title21/21-2.0.1.1.20.2.html

• http://www.foodsafetynews.com/2011/02/publishers-platform-60-day-rule-the-facts/

PDO/AOC

• http://www.inao.gouv.fr/public/home.php?pageFromIndex=produits/index.php~mnu=145 (this
resource is in French)

• PDO information : http://www.fromages-aop.com/index.php/en/pdo

• http://ec.europa.eu/agriculture/quality/schemes/index_en.htm

RECEIVING CHEESE

• http://www.formaggiokitchen.com/customerservice

• Hodgson, Neal's Yard Diary Guide to Farm Cheese from the British Isles for US Retailers, Page 2

• http://www.rdpfoodservice.com/wp/archives/326

• http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciple
s/Operators/ucm078002.htm#receiving

• Voluntary Interindustry Commerce Solutions Voluntary Guidelines for the Bill of Lading
http://www.vics.org/docs/guidelines/bol/VICSBOL_2005.doc

• http://en.wikipedia.org/wiki/Free_On_Board

• http://simplestudies.com/what-are-fob-shipping-terms.html

REFUSING DELIVERY

• http://www.fromages.com/condit.php
ROTATION OF STOCK

• http://restaurants.about.com/od/foodsafetylaw/a/FoodSafety.htm Annex 4 – Management of

Food Safety Practices – Achieving Active Managerial Control of Foodborne Illness Risk Factors
488

• Wegman's Food Markets Supplier Code of Practice as cited in: http://www.rosaliewilson.com/wp-

content/uploads/2010/05/vcc-marketing-feasibility-of-a-risk-management-program.pdf '7.2

SANITIZERS

• USDA Safe Food Handling Fact Sheet:

http://www.fsis.usda.gov/Factsheets/Cutting_Boards_and_Food_Safety/index.asp

• Dairy Practices Council Guideline 29, p 36

SERVSAFE

• http://www.servsafe.com/Starters/index.aspx

SENSORY EVALUATION/JUDGING

• Innovations In Dairy newsletter:

http://www.innovatewithdairy.com/SiteCollectionDocuments/DMI2262SensoryBulletin.pdf

• Juliet Harbutt, Cheese, a complete guide (etc), page. 61.

STORAGE

• http://www.eatwisconsincheese.com/cheese/cheese_101.aspx

• http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3506.html

WRAP

• Formaticum.com: http://www.formaticum.com/blogs/cheese-paper-101/2809722-all-about-
cheese-storage

• Wendorff and Smukowski, Handling Cheese to Maintain Quality,

http://www.cdr.wisc.edu/newsletter/pdf/2007/pipeline_2007_vol19_04.pdf

• Ricki Carroll: www.cheesemaking.com/store/pg/245-FAQ-aging-cheese.html

ORGANIZING WALK-IN

• http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm18645
1.htm
TEMPERATURES

Cheese at room temperature:

• Center for Dairy Research: Dairy Pipeline vol 4 # 19 2007

http://www.cdr.wisc.edu/newsletter/pdf/2007/pipeline_2007_vol19_04.pdf

• Bishop & Smukowski, Wisconsin Center for Dairy Research, Storage Temperatures
Necessary to Maintain Cheese Safety (Food Protection Trends 2006, Vol. 26, No. 10, Pages
714–) http://www.cdr.wisc.edu/news/pdf/storage%20temps%20full.pdf

Cold Chain regulation:

• NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS

HACCP Guidelines:
http://www.fda.gov/food/foodsafety/HazardAnalysisCriticalControlPointsHACCP/ucm114868.
htm

• FDA Guidelines for Food Transport:

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/F
oodSafety/ucm208199.htm

Temperature abuse:

• http://www.thekitchn.com/have-cheese-will-fly-what-chee-104747

TRACKING SHIPMENTS

• Air Cargo Tracking Consultant & News: http://cargotracking.utopiax.org/

• Aircargotracking.net: http://www.aircargotracking.net/

• Air Track-Trace: http://www.track-trace.com/aircargo

UMAMI

• http://www.umamiinfo.com/2011/03/umami-in-cheese.php

• NASFT Specialty Food Magazine: Cheese Rinds 101 by Janet Fletcher:

http://admin.specialtyfood.com/do/news/PrintNewsArticle?id=3068

WATER ACTIVITY

• UC Davis: Water Activity in Food: http://drinc.ucdavis.edu/dairychem4_new.htm

Revised 05/08/2012