Registration for the 2026 'Cheese Professional' Certification Exam, Which Has 4,069 Active Professionals Nationwide, Closes on June 15

The NPO Cheese Professional Association (Headquarters: Chiyoda-ku, Tokyo; Chair: Aki Sakagami; hereinafter C.P.A.) is accepting applications for the 2026 'Cheese Professional' certification exam until Monday, June 15, 2026.
'Cheese Professional' is a certification designed to systematically learn about cheese production methods, culture, history, sales, and service, and to deliver its charm to consumers. This will be the 26th time the exam is held.

■ Why Cheese Now? - Trends in Cheese in Dining, Health, and the World
Attention to this certification is rising both inside and outside the industry as a 'passport' to make our food life richer and more enjoyable. This is based on three trends that symbolize modern food culture.

1. Diversification of cheese experiences, from daily life to specialty shops
In recent years, cheese is not only enjoyed on its own but also widely used as an ingredient in cooking and has permeated every scene of daily life. In addition, new food experiences are being created, such as pairings not only with wine but also with sake, craft beer, tea, and coffee.

Since cheese is a food whose taste changes greatly depending on variety, aging, storage, cutting, serving temperature, and the drinks or foods paired with it, possessing cheese expertise is directly linked to the creation of new charm and added value in restaurants and other establishments.

2. Not just delicious. Nutrition and health value fostered by milk and fermentation
Cheese is a food that possesses palatability to enjoy taste, aroma, and texture, in addition to nutrients such as protein and calcium. Recently, there has been increasing interest in the 'third function' aspect related to health maintenance, and research and knowledge about its effects on postprandial blood glucose, osteoporosis, and cavities are accumulating.

3. 'Japanese Cheese' attracting world attention
There are over 350 cheese workshops in Japan, and unique domestic cheeses are being produced in various places. In the fall of 2025, at the 'World Cheese Awards', one of the world's largest competitions held in Switzerland, a total of 22 Japanese products, including 3 gold medals and 21 silver medals, won awards, and their quality is highly evaluated by world standards.

■ Skills acquired through Cheese Professional
The exam uses the 'Cheese Textbook' as the official text to systematically learn the basics of production, history, tasting, and sales/service.
In restaurants and retail stores, the ability to identify cheese types and aging conditions and introduce them with appropriate words leads to improved trust and service value.

■ Examples of active certified professionals
'Cheese Professionals' certified by C.P.A. are active in various fields nationwide, including distribution, sales, manufacturing, dining, service, and education.
Case 1: Winner of a restaurant service competition (Keishi Iwamoto)
Case 2: Former engineer turned cheese maker (Kensuke Koremoto)
Case 3: Roles connecting consumers and producers (Kaori Esashika, Takayo Ono, and others)