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Murray’s Cheese Director of Program Development Wins Comté Scholarship

The Comté Cheese Association is delighted to announce the winner of the second Comté Scholarship for American Cheese Society Certified Cheese Professionals™ . Amanda Parker, Director of Program Development for Murray’s Cheese, took home the first place prize in the blind essay contest. She has won an all-expenses-paid trip to the Comté region to learn first-hand about the region and production. There was a tie for runner-up between Jason Herbert, Assistant Specialty Team Leader of Whole Foods, and Leah McFadden, Associate Perishables Buyer for the northern California region of Whole Foods. They will each receive a special Comté care package.

The essays were judged anonymously on the basis of knowledge and creativity by a panel of three renowned cheese experts: Greg O’Neill (Board President of the American Cheese Society; Owner of Pastoral Artisan Cheese, Bread & Wine); Cathy Strange (Global Cheese Buyer, Whole Foods Market, Inc.); and Max McCalman (Maître Fromager of Artisanal Premium Cheese Center, Author and Cheese Writer). The judges did not have access to the applicants’ names or information.

Amanda Parker states of winning the scholarship, “I am delighted for this incredible opportunity and the chance to see in person such an important cheesemaking region!” Her winning essay can be viewed here.

The Certified Cheese Professional™ (CCP) Exam was established by the American Cheese Society in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the cheese world. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the board.

Made exclusively in the Jura Mountain region of France, Comté is an artisanal cheese with AOC (Controlled Appellation of Origin) and PDO (European Protected Denomination of Origin) designations. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions.

The Comté Cheese Association represents all those who are involved in the production of Comté—dairy farmers, cheese-makers, affineurs—and carries out activities in all fields of interest to the trade, including research and technical issues, economics, information and communications, marketing, law and promotion of the Comté appellation, defense of local traditions and protection of the environment.