If you’re one of the 96 percent of Americans who regularly indulge in cheese, chances are it plays a significant role in your life. From your famous baked brie recipe to snacking on sharp cheddar to the fancy parmesan grated over your pasta, cheese has a permanent spot on our plates. And for true curd nerds, it’s not just about eating cheese—it’s about discovering it, learning about it, and, of course, buying it. While specialty cheese shops with expert mongers aren’t everywhere, chances are there’s at least a Whole Foods Market nearby. And that’s where this story begins.
Whole Foods Market has always had passionate cheesemongers. However, the grocer began filling its cheese departments with even more highly trained specialists known as American Cheese Society (ACS) Certified Cheese Professionals (CCPs) in 2012. “The letters ‘ACS CCP’ designate that an individual has acquired thorough knowledge and the level of expertise that is demanded within the cheese industry,” says Steve Marano, the team member development and apprenticeship programs principal at Whole Foods Market. The grocery chain has sent hundreds of its employees through this program, making it the largest employer of CCPs globally. Today, they employ over 370 CCPs—more than a quarter worldwide—with the goal of having at least one CCP in every Whole Foods Market.
“The American Cheese Society’s CCP designation is the crème de la crème for cheese professionals,” says Cathy Strange, renowned cheese expert and Whole Foods Market’s Ambassador of Food Culture.
In fact, Strange was an integral part of getting the Whole Foods Market CCP program off the ground in collaboration with the Dairy Farmers of Wisconsin and the University of Wisconsin Center for Dairy Research. “It’s an incredible asset not only for our team but also for our customers, who trust Whole Foods Market to offer the highest quality products and serve as a resource in specialty categories,” she says.
Cheeses at Whole Foods Market in Jersey City, New Jersey. Photo courtesy of Whole Foods Market.
Stacey Rivera, a Whole Foods Market specialty team leader and CCP in Berkeley, California, says becoming a CCP has been a huge honor. “[It] has given me so much more knowledge that I am able to share with my team members and customers. … I feel incredibly lucky to work for a company [that] does so much in support of educating its team members.”
The ACS CCP program has been gaining traction over the years, becoming a sought-after certification in the cheese world and, for many, enhancing their full-time careers; that includes the members of Whole Foods Market who receive the certification. “Many of our former team members have leveraged the skills and knowledge they gained through the process to secure positions with vendors and cheesemakers across the country,” Marano says. However, this certification isn’t easy. It requires discipline, dedication, and an immense amount of hands-on training. The end result? A level of cheese expertise and prestigious accolades that would make even Julia Child jealous.
Marano says the program helps employees earn and maintain their certification. The Whole Foods Market CCP program is 13 weeks long—a mix of in-person and virtual learning—and includes weekly webinars, a week-long educational trip to Wisconsin, hands-on training with partners, and an invitation to the ACS Conference for those who pass the exam. Speaking of the exam, it’s a grueling test consisting of 150 multiple-choice questions covering the 11 domains of cheese knowledge including cheesemaking, aging, food safety, milk, selling, shipping, and more. Once passed, CCPs have to recertify every six years.
A mozzarella stretching at the Whole Foods Market CCP program. Photo by Jessica Wrubel.[/caption]
Whole Foods Market continues to support recertification by ensuring all of its CCPs have access to the best in the ever-evolving cheese industry, Marano says. After all, CCPs aren’t just there to stock the shelves—they’re trained to recommend the perfect cheese for a board, cut a block to exact specifications, and even offer a taste of something a customer may never have considered.
Megan Wiggers, a specialty team leader and CCP in Long Island, New York, says she feels the certification has improved her reputation as well as her confidence in her work. “I love to help broaden my customers’ understanding and perspectives by tasting the cheese with them, going through the sensory analysis with them, and generally encouraging an openness to new experiences,” she says.
Whole Foods Market is determined to make their cheese departments rival the best in the world. Their CCPs bring a level of knowledge, passion, and variety to the cheese counter that you won’t find in a typical grocery store.
Perhaps the most significant impact of the Whole Foods Market CCP program is its influence on the cheese industry. The expertise of these team members helps support artisanal cheesemakers, fostering relationships with producers both locally and globally to promote traditional cheesemaking practices. The CCPs also ensure that every cheese they carry meets strict quality standards—free from artificial additives and rBST, adhering to the company’s broader commitment to high-quality, responsibly sourced food.
I had the opportunity to shadow the Whole Foods Market CCP class of 2024 in May 2024 at the University of Wisconsin Center for Dairy Research, where the in-person part of the program takes place in partnership with the University of Wisconsin Center for Dairy Research and Dairy Farmers of Wisconsin. Together, we sat through seminars on cheese economics and milk science, watched pizza-making demonstrations exploring different types of mozzarella, visited farms such as Crave Brothers and Emmi Roth, talked with master cheesemakers, participated in curd-making in the research lab, and, of course, ate a lot of cheese—over 50 different kinds of cheese to be exact. It was an exceptionally eye-opening experience.
Beyond the cheese itself, I was blown away by the dedication to animal welfare, environmental sustainability, and the time-honored cheesemaking traditions passed down for generations. I left with not only a few new favorite cheeses, but a deeper appreciation for cheesemaking as a whole. It’s a reminder that cheese isn’t just something we eat—it’s a story of craftsmanship and tradition, and in some cases, a way of life. And CCPs are committed to making sure that story is being told in the most delicious way possible.
A cheese board featuring artisan cheeses, such as Uplands Cheese, from Wrubel’s experience observing the Whole Foods Market CCP program. This one is from Heritage Tavern in Madison, Wisconsin. Photo by Jessica Wrubel.
How to Become a Certified Cheese Professional (even if you don’t work at Whole Foods Market)
- Applications ($35 application fee) for the 2025 ACS CCP® Exam are open until March 31, with the exam taking place on July 23.
- Candidates must meet eligibility requirements, submit a resume outlining their cheese experience, and decide whether they’ll take the exam in person or remotely.
- Exam fee for ACS members is $500 and $650 for non-members, which must be paid by May 15.
- To maintain CCP certification, individuals must submit valid work experience and a small renewal fee every three years.
The Six Cheeses This CCP Always Has in Her Fridge
When it comes to stocking your fridge with the best cheeses, who better to ask than a Certified Cheese Professional? We turned to Elise Olson, CCP and a senior category merchant of specialty cheeses at Whole Foods Market, to find out which cheeses she always keeps on hand. From versatile everyday favorites to specialty picks worth savoring, these are the must-have cheeses she swears by.
Parmigiano Reggiano. Photo courtesy of Whole Foods Market.
Parmigiano Reggiano: Also known as “the king of cheese.” Selected specifically for Whole Foods Market, the store’s Parmigiano Reggiano wheels are aged for 24 months and are curated from specific farms around north-central Italy (Emilia-Romagna, Modena, Bologna, and, of course, Parma). They crack all wheels in-store, using tools made for this cheese. This one can be grated over pasta or served as a table cheese to fully appreciate the wide range of flavors which include meaty/brothy, toasty, and fruity.
Hervé Mons Camembert. Photo courtesy of Whole Foods Market.
Hervé Mons Camembert: Made exclusively for Whole Foods Market and aged by famed French affineur Hervé Mons, this pasteurized cow’s milk Camembert hails from Normandy and was developed to match the organoleptic properties of the traditional, raw milk version that is widely available in France. Tasting notes include mushroom, hay, and a lightly vegetal finish that will appeal to a wide range of tastes and cheese experience levels.
Neal’s Yard Dairy Colston-Bassett Stilton. Photo courtesy of Whole Foods Market.
Neal’s Yard Dairy Colston-Bassett Stilton: “A perennial favorite, Colston-Bassett Stilton is the blue you’re looking for if you want something that will impress,” Olson says. Made in small batches by a single creamery in central England, Stilton is best known as a pairing for port at the holidays but it’s great all year long as a stalwart addition to any cheese board. It has a lusciously creamy, personable flavor profile, and just the right amount of blue.
Jasper Hill Farm Willoughby. Photo by culture.
Jasper Hill Farm Willoughby: Willoughby has a funky, slightly yeasty flavor profile and is a great introduction to the world of washed rind cheeses but with a deeply savory undertone that pulls it back from the brink of being truly stinky, Olson says. Its pillow-y, cloud-like texture gives it a creamy mouthfeel and leaves you wanting another bite.
Uplands Cheese Pleasant Ridge Reserve. Photo by Whole Foods Market.
Uplands Cheese Pleasant Ridge Reserve: Modeled after classic alpine styles like Beaufort or Gruyère, Pleasant Ridge Reserve has won best in show at the American Cheese Society competition an unmatched three times. “We adore this seasonally-produced, raw milk, grass-fed cheese for its endlessly interesting and changing character—a reflection of their rotational grazing practices. One day’s batch may lean towards sweet with tropical fruit notes, while the next day may tap into a savory, roasted character,” Olson says.
Cypress Grove Midnight Moon. Photo courtesy of Whole Foods Market.
Cypress Grove Midnight Moon: Definitely an OG in the artisan cheese world, Midnight Moon is an aged goat milk gouda made in Holland. Even goat milk cheese skeptics will appreciate Midnight Moon’s gentle caramel and toffee notes with a light crunch from the tyrosine crystals—a byproduct of its aging time.
Jessica Wrubel
I'm Jessica Wrubel, a freelance writer, editor, and fact checker based out of Chicago. I grew up in Connecticut and graduated from Southern Connecticut State University with a bachelor’s degree in Journalism and Nutrition and a master’s degree in Health Education. I have worked for various publications and websites owned by Tribune Publishing, Hearst Communications, and Dotdash Meredith for the past 15 years. I also have a decade of experience in public education and library research. My aim is to educate and help people better their lives in the realm of DIY, lifestyle, food, home, and health. I love what I do every day and I believe that translates into my work fully.
