Standing Committees
As with any association, much of ACS' work is done through volunteer efforts provided by the standing committees of the American Cheese Society. Each committee member provides support and advice to the Board of Directors through the committee chair on actions and initiatives directed by the Board. ACS Bylaws require that the committee chair provide periodic reports to the Board of Directors through minutes of meetings. Not all committee chairs are members of the Board of Directors, except in the cases where the association’s Bylaws require it, and in most cases the committee works in conjunction with the ACS Executive Director in achieving its goals.
Membership on the standing committees is open to any member currently holding Individual, Small Business and Corporate membership in the American Cheese Society. All members are encouraged to participate in ACS committee work where time and special talents allow. If you wish to be a contributing member of any of the committees listed below, please contact the committee chair and inform them of your interest.
Conference Planning Committee
Co-Chairs: Kurt Dammeier, Beecher's Handmade Cheese; Sasha Davies, Cheese by Hand
The conference planning committee advises and assists in the planning of the program and activities associated with the Annual Conference. Committee members develop the annual conference theme, suggest guest speakers, seminar and general session topics, events, tours and help recruit volunteers for conference events. Through its work, the conference planning committee assumes responsibility for developing and monitoring the conference budget and ensuring that the conference provides both an informative and enlightening experience for conference attendees.
Judging and Competition Committee
Chair: David Grotenstein, Garden of Eden Marketplace
Members at large: John Greeley, Sheila Marie Imports; Debra Dickerson, 3D Cheese; Richard and Karen Silverston, Bill Wendorff, University of Wisconsin-Madison; Michele Haram, Cheese from Britain USA
The Judging and Competition Committee is inherently linked to the Annual Conference. This committee is responsible for determining all criteria for the cheeses entered into the competition by ACS member cheesemakers. The committee determines the roster of judges and their compensation, the categories of cheeses, the judging processes, scoring, reporting and awards criteria. The committee also formulates a budget, coordinates volunteers, and produces a printed awards brochure that is published onsite and made available to attendees at the Festival of Cheese.
Sponsorship Committee
Chair: Michelle Martino-Overholt, Cabot Creamery
Members at large: Patrick Bleck, DPI Specialty Foods; Mike Gingrich, Uplands Cheese, Inc.; David Gremmels, Rogue Creamery; Jena Paxton, Beecher's Handmade Cheese; Tim Smith, The Kroger Company; Cheryl Sullivan, Atalanta Corporation; Rick Woods, Grafton Village Cheese Company
The Sponsorship Committee is responsible for soliciting funds to help defray the expenses of the producing the Annual Conference, the Competition and the day-to-day operation of the association. Typically, the Sponsorship Committee develops an annual campaign targeted to those involved in the cheese industry, whether at the producer, retailer, or distributor level with the goal being an amount determined by the Chair and the Board of Directors. Members of this committee draft a benefits program, contact industry affiliates, and ensure that sponsor recognition benefits are consistent as outlined in the benefits program.
Scholarship Committee
Chairs: John Eggena, Fromagerie Tournevent/Damafro
Members at large: Jennifer Bice, Redwood Hill; Sue Conley, Cowgirl Creamery, Steve Ehlers, Larry's Market; Laurie Greenberg,DBIC/Cultural Landscapes; Neville McNaughton, CheezSorce, LLC
Formerly known as the Cheesemaker Support Committee, the Cheesemaker Scholarship Committee was created by the Board of Directors to provide support for ACS cheesemaker members through scholarships to the Annual Conference. The committee sets scholarship criteria, communicates scholarship availability and deadlines, reviews applications and selects scholarship recipients.
Membership Services
Co-Chairs: John Eggena, Fromagerie Tournevent/Damafro; Laurie Greenberg, Dairy Business Innovation Center
Members at large: Steve Ehlers, Larry's Market; Neville McNaughton, Cheezsorce, LLC
The primary focus of the Member Services Committee is to enhance member communication and improve and create new programs that increase members' satisfaction. The programs include the newsletter, the Web site, education and cheesemaker scholarships. The committee also reviews fees and creates membership materials for prospective and current members.
Marketing Committee
Co-Chairs: Jill Giacomini-Basch, Point Reyes Farmstead Cheese; Greg O'Neill, Pastoral Artisan Bread, Cheese & Wine
Members at large: Agela Abdullah, Pastoral Artisan Bread, Cheese & Wine; Jeanne Carpenter, Wisconsin Cheese Originals; Nancy Clark, Old Chatham Sheepherding Company; Raymond Hook, The Cheese Works West; Christine Hyatt, Cheese Chick; Thalassa Skinner, Culture Cheese Magazine; Juliana Uruburu, The Pasta Shop; Marilyn Wilkinson, Wisconsin Milk Marketing Board
The Marketing Committee is responsible for defining and managing the ACS brand through external communications with the media. It aslo has responsibility for educating consumers about the American Cheese Society.
Cheese of Choice Coalition
Co-Chairs: Kurt Dammeier, Beecher's Handmade Cheese; David Gremmels, Rogue Creamery
The Cheese of Choice Coalition, co-founded by the Old Ways Trust Exchange and the American Cheese Society, works with U.S. government agencies, such as the FDA, to preserve the continued production of American raw milk cheeses. The committee keeps the ACS apprised of current and proposed legislation regarding the production of raw milk cheeses and recommends courses of action to the ACS Board of Directors. Currently, the CCC is working with the FDA in maintaining the 60-day aging requirement on all raw milk cheeses, produced in the U.S. or imported from Canada, Europe and elsewhere.
Newsletter
Liz Campbell, Newsletter Editor
Members at large: Edouard Damez, Central Market; Jeff Jirik, Faribault Dairy; Neville McNaughton, CheezSorce, LLC; Carole Palmer, Good Taste Marketing Services; Dick Roe, Atlanta Foods International; Kate Sander, Cheesemarket News; Lee Smith, Deli Business News
The Newsletter Committee, with the assistance of a staff editor and graphic designer, is responsible for the production of a quarterly association newsletter. The committee chair, along with committee members, establishes an annual budget, which is approved by the Board of Directors. The committee also establishes the theme, content, features, and publication dates for each issue, as well as advertising policies and parameters. The committee members may serve as feature writers, proofreaders, and special news contributors.
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