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Conference Educational Sessions

The American Cheese Society maintains an archive of ACS Conference Presentations. Each year, after the ACS Annual Conference, the presentations are made available to members here. Our collection of presentations dates back to 2010. Currently, the years 2013-Present are available … Continue reading

Retailer Profile: Cheese Louise

Cheese Louise, in Richland, WA, offers around 60 cheeses on a regular basis.  Co-owners Bill and Tamara Krieger bring in additional cheeses for special events or occasions, such as Beecher’s Yule Käse, Rogue River Creamery’s limited-edition blues, and Okanogan Maple … Continue reading

ACS T.A.S.T.E. TEST® Application Process

Applications are reviewed by ACS Staff and by the Certification Committee within thirty days of receipt of a completed application and application processing fee. Acceptance If you meet the eligibility criteria, we will send you an email notifying you of … Continue reading

Extending Cheese Shelf Life

Join the Center for Dairy Research for a free webinar on Wednesday, April 8 at 2 pm (CT). The impact of COVID-19 on the dairy industry calls for new tools in the cheesemaking toolkit. CDR staff will share ideas for … Continue reading

Committees and Advisory Panels

The American Cheese Society is a network of volunteer leaders who provide resources in services of our members. Want to contribute? Learn about Committee Service and APPLY NOW to get involved. Certification Committee Oversees the creation, maintenance, and operation of … Continue reading

ACS Lexicon & Glossary

The ACS Cheese and Dairy Product Lexicon and Glossary (ACS Lexicon & Glossary) aims to facilitate conversations across the supply chain of cheese by creating a credible, modern resource that provides a greater understanding of the myriad ways in which … Continue reading

Industry Honors

The American Cheese Society bestows three different awards upon individuals based on contributions to the industry, the support and promotion of American cheese, and volunteer service to the association. Lifetime Achievement Award Congratulations to 2020 Lifetime Achievement Award Recipient Marianne … Continue reading

ACS CCP™ Exam Application Process

Exam Administration & Oversight The American Cheese Society is responsible for administering the exam, and  committee consisting of ACS staff and cheese industry leaders reviews all applications for certification. Acceptance/Denial of Application If you meet the eligibility criteria, we will … Continue reading

Classified Ads

Do you have equipment for sale? Land, a farm, or a creamery to sell or lease? Submit an ACS Classified Listing .  Do you have a career opportunity to post? Jobs are now posted in the ACS Career Center. Posting in the … Continue reading

Karen Lundquist, Executive Director

Joining the American Cheese Society in April 2020, Karen Lundquist leads the organization as the Executive Director. As a young child in Minnesota, Karen and her siblings would visit her dad at the Associated Press. The pounding of teletypes sharing … Continue reading

Domain 7: Assessment and Evaluation

Sensory Evaluation A. Grading systems/ schedules B. Preparation C. Evaluation environment Points of Evaluation A. Quality assurance and analysis B. Defining cheese profiles C. During ripening D. Upon receipt E. Before selling or serving F. Competitions and judging Communicating assessments … Continue reading

Advocacy & Engagement Timeline

Ongoing: ACS engages with FDA on a regular basis via in-person meetings and phone calls to ensure open lines of communication and to build understanding of our industry. 2-12-2021: ACS Submits Comments to FDA on the Proposed Rule for Food … Continue reading

T.A.S.T.E Test® Preparation Guide

Candidates have 3 hours to complete the T.A.S.T.E. Test.®. The test itself has two sections: Single attribute identification Cheese assessment and evaluation During the single attribute identification portion of the exam, each candidate will be provided with 10 different prepared solutions, … Continue reading

Cheese Profile: Marieke Goudas

Holland’s Family Cheese: Marieke Goudas By Marcella Wright, ACS CCP™ In 2013, Marieke Penterman’s “Marieke Gouda” won Grand Champion at the US Cheese Championship. This award came less than five years after she made her first wheel of Gouda on … Continue reading

ACS CCP® Authorized Educator Program

The ACS CCP® Authorized Educator Program (AEP) authorizes individuals or organizations offering education that aligns with any or all of the ACS Body of Knowledge domains and Job Task Areas that are integral to the ACS Certified Cheese Professional® Exam. This … Continue reading

The Science of Artisan Cheese – A Recap

Kate Arding, co-founder of Culture Magazine, ACS Board member, and Chair of the ACS Regulatory & Academic Committee, traveled to England in August 2012 for “The Science of Artisan Cheese” — a two-day conference held by the Specialist Cheese Makers … Continue reading

Body of Knowledge

The American Cheese Society Body of Knowledge is a comprehensive framework that aims to encompass the interdisciplinary domains of information that comprise the knowledge base of the cheese industry. Eleven Domains of Information are woven together to create the areas … Continue reading

Bylaws of the American Cheese Society, Inc.

Approved by the Membership on August 7, 2010 ARTICLE I: NAME, LOCATION AND DEFINITIONS Section 1. Name The name of the corporation shall be The American Cheese Society. Section 2. Location The administrative offices of the association shall be in … Continue reading