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How I became a Certified Cheese Professional

Liz Nerud, cheese specialist at Lunds Central
Thursday, October 10, 2013

I happen to be lucky enough to work for a company that holds passionate expertise as one of its core values. We take it pretty seriously, too. This past year has taken me on a journey designed to implement that very value; I became a Certified Cheese Professional through the American Cheese Society!

About 30 years ago, the American Cheese Society (ACS) was formed to provide a forum for the development of American artisan cheeses, taking fine European traditions and creating unique American specialties. As you shop your favorite Lunds or Byerly’s, even a quick perusal of our specialty cheese counters will prove to you the success of this venture. Our cheese education program has progressed leaps and bounds over the past years, due in no small part to the efforts of the ACS. It’s kind of a big deal.

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