Cheese Expertise to be Recognised in the UK
A group of passionate individuals from the cheese industry have been working closely together over the past two years, to establish a professional accreditation programme for the cheese sector. Initiated by Mary Quicke from Devon based cheesemakers, Quicke's. Mary had watched how the Certified Cheese Professional (CCP) in America, elevated the role of those in the cheese supply chain. She wanted to see this happen in the UK. With the support of John Farrand and Jilly Sitch from the Guild of Fine Food plus Tracey Colley from Harvey & Brockless; Ros Windsor, Paxton & Whitfield; Charlie Turnbull, Turnbulls Cheesemongers and Clare Downes of Monkhouse Food & Drink - this is now happening and level one will be ready to sit and pass in spring 2017. Identifying a need for cheese! This passion and belief was not enough if there was not a genuine need for the qualification. Stage one of this process, was to establish if the wider industry - from maker through to cheesem...