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ACS Lexicon & Glossary

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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

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The American Cheese Society bestows awards upon individuals based on contributions to the industry, the support and promotion of American cheese, and volunteer service to the association. Nominations are now open and winners will be announced at the 2024 ACS … Continue reading →

Cheese Science with Pat

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Cheese Science! with Pat Polowsky Date: August 13 Session Description: Join Pat as he takes us through six mini-lessons in cheese science including Why is Milk White, Coagulations! You’ve Won, Affineur Hardly Knew Her and more! Presenter: Pat Polowsky, founder … Continue reading →

Call for Presentations – 2024

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Do you have broad experience as a presenter (working with and speaking to diverse audiences)? Is your content fresh and highly relevant to cheese industry professionals or enthusiasts? Would your audiences describe you as a dynamic presenter? If you answered … Continue reading →

Virtual Cheese & Beverage Pairing Party

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Celebrate the summer with a fun-ducational class all about cheese, various beverages, and sensory science hosted by Pat Polowsky!  Don’t fret about getting certain cheeses, wines, etc. Just clean out the fridge! If you do want to purchase, please shop … Continue reading →

Milk Science 101

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Tune in to this live-streamed lecture from Cheese Science Toolkit’s Pat Polowsky and learn about the basic components of milk: fat, protein, and lactose.