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Conference Sponsorship Each year, ACS hosts the foremost educational conference for cheese professionals. Producers, retailers, distributors, and other influencers from throughout the U.S., Canada, Europe, and beyond attend to network, sample products, and learn from one another. Learn more about sponsoring … Continue reading →

Sponsors support ACS and help make our Conference and Judging & Competition possible.  Conference allows businesses to showcase their products and services to nearly 1,000 cheese industry leaders. Our sponsors gain access to the world’s most respected cheese and specialty … Continue reading →

Ask Dr. Cheese: Those Bloomin’ Bloomies   Bloomy-rind cheeses are finicky creatures, says Gianaclis Caldwell, Pholia Farm co-owner and cheesemaker and author of the forthcoming book, Mastering Artisan Cheesemaking (Chelsea Green, Fall 2012). In this interview with San Francisco Chronicle … Continue reading →

Grafton Village Cheese’s Clothbound Cave-Aged Cheddar and Bear Hill By Marcella Wright, ACS CCP™ Cheesemaking has been a tradition in Grafton Village, Vermont since the late 1800’s when local dairy farmers formed a coop to pool their surplus milk. In … Continue reading →

By Chris Carson, golf course superintendent and cheese layman On a recent road trip from San Diego to Seattle with my 27 year old daughter, Lydia, we visited many spectacular natural and man-made places, but the one destination that was … Continue reading →

An Exceptional Showcase for the Québec Cheese Industry By Joan Kimball, Montréal Conference Co-Chair Producing over 52% of the cheese in Canada and offering a vast choice of top-quality varieties, Québec has proudly honoured its cheesemakers for the last 13 … Continue reading →

In 2003, Kurt Beecher Dammeier opened Beechers Handmade Cheese at the famous Pike’s Place Market in Seattle. His first cheese was Flagship, a nutty, slightly sweet cheddar that has become synonymous with great Artisan Cheese of the Pacific Northwest. In 2010, … Continue reading →

By Matthew Spiegler Recently, I had the opportunity to visit a top creamery on the Vermont cheese scene: Von Trapp Farmstead, in Waitsfield, VT, in the north-central area of the state. I was on my way to the Cellars At Jasper Hill, … Continue reading →

Profile By: Marcella Wright, ACS CCP™ With the Super Bowl right around the corner, I thought I would profile a Cheese Spread that I found on Hilton Head Island when I was there last month. In the early 1930’s Danny … Continue reading →

The ACS Retail Discount Program allows current ACS members to receive discounts when shopping at participating retailers in the U.S. and Canada. Below, please find a map and corresponding list of retailers offering discounts to ACS members. Members must display … Continue reading →

  “This is a code red for humanity. The alarm bells are deafening, and the evidence is irrefutable.” – The UN Secretary-General António Guterres     The American Cheese Society presents The Code Red Series   From makers to mongers, … Continue reading →

  Cheese For Real Buffalo, New York July 10-13, 2024   At the American Cheese Society Annual Conference, we celebrate a vibrant and growing market for world-class American-made cheeses. Our dedication to education keeps us strong in light of the … Continue reading →

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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 →

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 →

Frequently Asked Questions about Avian Influenza Outbreak Impact on Dairy Cows and Cheese Safety  Overview and Current Implications  While dairy cows are not typically susceptible to avian influenza, detecting the virus in dairy herds can still affect milk production and … Continue reading →

The ACS Strategic plan was developed with broad-based direction from stakeholders coupled with a proactive eye to the industry’s future. This multi-phased strategic planning process included: Board of Directors Self-Assessment and Analysis Member Satisfaction Survey Post-Conference Survey State of the Artisan and … Continue reading →

ACS ROOM BLOCKS We are excited to have you join the cheese community in Buffalo, NY for the ACS 2024 Annual Conference. The majority of conference functions and sessions for attendees will take place at the Buffalo Convention Center located … Continue reading →

The Largest cheese event of its kind took place May 15-19, 2023, ahead of 40th Annual Conference and the winners were announced at the ACS Annual Conference on July 19th.   The winners have been posted here! Scores and feedback … Continue reading →

  Blazing the Trail for Cheese Portland, Oregon July 20-23, 2022   The American Cheese Society is the leader in promoting and supporting American cheeses and we held our first face-to-face conference since 2019 in July 2022.  Attendees were able … Continue reading →

Milk is defined in the Pasteurized Milk Ordinance as: The normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy hooved mammals. The Codex Alimentarius provides global standards for the definition of cheese: Cheese … Continue reading →

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 →

By Marcella Wright, ACS CCP™ Disclaimer: As many of you know, I am a Murray’s Cheese Set-Up Specialist for Kroger. However, the following profile is my own and neither Murray’s nor Kroger influenced it in any way. Every once in … Continue reading →

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 →

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 →