Di Bruno Bros. Associates Receive American Cheese Society's Certified Cheese Professional Credential

Philadelphia, PA – Di Bruno Bros.is proud to announce that employees: Rocco Rainone, Amanda Bernhardt, Hunter Fike, Richard-Luis Morillo, & Matt Shankle are among the 2013 class of American Cheese Society Certified Cheese Professionals™(ACS CCPs™).Rocco Rainone, Amanda Bernhardt, Hunter Fike, Richard-Luis Morillo, & Matt Shankleare part of an elite group of 132 individuals who passed the 2nd Annual Certified Cheese Professional™ Exam, which was held on July 31 in Madison, Wisconsin. This prestigious group consists of cheese professionals from acrossthe United States and Canada. For a full list of ACS CCPs™, please visit www.cheesesociety.org.

The Certified Cheese Professional Exam™ is the first and only exam of its kind. It was established by the American Cheese Society to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. The exam was developed over an eight-year period with more than 100 industry experts working together. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry. Testing encompasses a broad range of topics including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, and regulations and sanitation.

“It is so gratifying to recognize this second class of Certified Cheese Professionals,” says Nora Weiser, Executive Director of the American Cheese Society. “The knowledge and expertise they demonstrate shows a level of commitment and dedication that is truly commendable. They raise the bar not only for cheese professionals, but also for everyday consumers who benefit from the quality of service and expert guidance CCPs provide.”

Rocco Rainone, Amanda Bernhardt, Hunter Fike, Richard-Luis Morillo, & Matt Shankle will receive an official lapel pin, embroidered patch, certificate, and the right to use the title ACS Certified Cheese Professional™ (or ACS CCP™). All ACS CCPs™ will be required to demonstrate continued active participation within the cheese industry and continued professional development to maintain this credential, and will be required to recertify every three years.

To learn more about the Certified Cheese Professional Exam, visit www.cheesesociety.org.

Since 1939 Di Bruno Bros. has established itself as the culinary pioneer of our great food city. Family owned and operated for over 74 years, its original flagship store at 930 S. 9th street, in the heart of the Italian Market, still maintains the charm and character it did when Danny, Joe and Thomas opened the venture in 1939.  Since then, the family has grown the company, with locations in Ardmore, Rittenhouse Square and The Market & Shops at Comcast Center, and a new one opening this fall in Midtown West.  It has been featured on national TV, including Travel Channel’s, The Layover, hosted by chef and food personality Anthony Bourdain.  Recently, author Tenaya Darlington partnered with the family to write and publish Di Bruno Bros. House of Cheese, a comprehensive catalog of the shop’s best-known and -loved cheeses and accompanying recipes from the family themselves. For more information about this topic, please contact Krizia M. Medina at 215-665-9220 x250 or send an e-mail to kmedina@dibruno.com

Source: Di Bruno Bros.