I’ve spent the past 25 years learning about cheese through reading, writing, traveling, teaching and tasting. According to the 10,000-Hour Rule, I should be an expert. But you don’t need to invest quite so much time if your mission is simply to know more (a lot more) about cheese a month from now than you do today. For that, I can recommend a terrific new online course that impressed me with its thoroughness and structured approach.
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Why is this woman smiling? She’s about to take the Certified Cheese Professional exam, concluding eight months of intensive study. At 65 (believe it or not), Erin Selby is not a typical CCP candidate, and her motivation isn’t typical either. Most people want the credential for career advancement. For Selby, passing the exam would cap a cheese journey that began more than four decades ago, with a college year in Switzerland. But her determination to master the subject really kicked into gear after an intimidating encounter with a cheese clerk.
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