Welcome to the American Cheese Society’s online Marketplace! Browse items available for sale by ACS members and partners below. You may click on a specific item to learn more, view a larger image, or make a purchase.
Get Noticed with a Marketplace Listing: If you are an ACS member and would like to feature your product(s) in this Marketplace, please fill out an online submission form.
For questions about the Marketplace, contact Rebecca Sherman / 720-328-2788 x301.
Using wholesome milk from Wisconsin and proprietary aging techniques, the distinctively delicious taste of our Deer Creek World & Specialty cheddars makes you want to take another bite. The 3 Year Reserve and 9 Month Select are the only cheddars certified by the official Chief State Grader as a Wisconsin AA Grade Cheddar. Award winners at the 2011 World Cheese Awards and the 2012 American Cheese Society competition. Taste for yourself and see what you have been missing!
Natural Goat Milk Yogurt, Kefir and Artisan Cheese
Fromagex is a distributor dedicated to artisanal and industrial cheese factories. Our wide range of products, combined with the expertise of our team members, enables us to provide you with the best solutions on the market.
Small scale processing equipment for Artisan cheesemakers and buttermakers.
Fresh Mozzarella, Mascarpone, Farmer’s Rope String cheese, Les Freres, Petit Frere all crafted using green energy and sustainable practices.
Cheese portraits by Mike Geno.
Paintings, prints & commissions paintings, prints & commission.
Our diverse offering of products includes nearly everything for your cheese production needs, including hard-to-find and specialty items.
A variety of Wisconsin cheesemaker boxed card gift sets are now available. Each box includes six cards and envelopes, and is wrapped in a gold tie for just $5.95. A variety of themes available.
Brick was invented in 1877 in Wisconsin and is among America’s first washed rind cheeses. Brick has a heady aroma and modestly full flavor that will almost assuredly please any washed rind cheese lover’s taste buds. Third-generation cheesemaker Joe Widmer still uses the same bricks his grandfather bought in 1922 to weigh down the cheese. Each cheese is hand turned three times the first day. After pressing, the cheeses are placed in a salt brine and then moved to a 60-degree curing room where the bacteria do their magic. The cheese is washed for 7-10 days with a bacterial solution before being packaged in foil for further ripening.
Professional quality paper designed specifically to wrap and store cheese. For more information, email info@formaticum.com.
Pleasant Ridge Reserve is a raw-milk, alpine-style cheese made from the milk of our farm’s grass-fed cows. We make cheese in the summer, while our cows are grazing, and age it in ripening rooms on our farm for anywhere from five to twenty-four months. Pleasant Ridge Reserve was named Best of Show by the American Cheese Society in 2001, 2005 and 2010, and is the only cheese to have ever earned that honor more than once.
Simple goodness. All natural, low fat artisan crackers topped with sea salt. Only 110 calories and 1.5g of fat per serving. Visit the La Panzanella website for information about wholesale and retail purchases: www.lapanzanella.com
All natural, low fat crispy herb-infused artisan crackers. Only 110 calories and 1.5g of fat per serving. Visit the La Panzanella website for information about wholesale and retail purchases: www.lapanzanella.com