Certified Cheese Professional (CCP) (2025) – Study Guide and Certification Exam
Revision Material
Colostrum - correct answer ✔✔Milk from animal after giving birth that helps boost new calf,
kid, or lamb's immune system. Not suitable for making milk. Dies not coagulate properly.
Milk composition - correct answer ✔✔Water, fat, protein (casein), sugar (lactose), vitamins,
minerals
Propionibacterium - correct answer ✔✔Starter culture which gives Swiss style cheeses many of
their characteristics as well as holes due to carbon dioxide release
Geotrichum candidim - correct answer ✔✔A white mold (with yeast-like traits) that contribute
to surface ripening of bloomy rind cheeses as well as some washed rind ones
Penicillium Glaucum - correct answer ✔✔Contributes dark blue-green colors and piquant
flavors to Gorgonzola and other blues
Penicillium Roqueforti - correct answer ✔✔Starter culture that helps give Roqueford it's flavor
and color
Penicillium Candidum - correct answer ✔✔Starter culture for Brie type cheeses (it stays white
and accounts for flavor variations)
Brevibacterium linens - correct answer ✔✔A moist, reddish smear of bacteria that helps ripen
in many washed rind and tomme style cheeses
Revision Material
Colostrum - correct answer ✔✔Milk from animal after giving birth that helps boost new calf,
kid, or lamb's immune system. Not suitable for making milk. Dies not coagulate properly.
Milk composition - correct answer ✔✔Water, fat, protein (casein), sugar (lactose), vitamins,
minerals
Propionibacterium - correct answer ✔✔Starter culture which gives Swiss style cheeses many of
their characteristics as well as holes due to carbon dioxide release
Geotrichum candidim - correct answer ✔✔A white mold (with yeast-like traits) that contribute
to surface ripening of bloomy rind cheeses as well as some washed rind ones
Penicillium Glaucum - correct answer ✔✔Contributes dark blue-green colors and piquant
flavors to Gorgonzola and other blues
Penicillium Roqueforti - correct answer ✔✔Starter culture that helps give Roqueford it's flavor
and color
Penicillium Candidum - correct answer ✔✔Starter culture for Brie type cheeses (it stays white
and accounts for flavor variations)
Brevibacterium linens - correct answer ✔✔A moist, reddish smear of bacteria that helps ripen
in many washed rind and tomme style cheeses
