Each part of our Code Red Series will be host and moderated by Tim Hammerich, Producer, Host & Writer of Future of Agriculture Podcast with Bill Wavrin, D.V.M from Ferndale Farmstead as co-host and our industry prospective. We will then … Continue reading
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Preventive Controls for Human Foods – Dairy Foods Processing
The Preventive Controls for Human Foods – Dairy Foods Processing course provides standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive … Continue reading
Preventive Controls for Human Food – Dairy Food Processing
The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization … Continue reading
Design Methodology for the Cheese Professional
USDA Guidelines for the Sanitary Design and Fabrication of Dairy Processing Equipment
USDA Guidelines for the Sanitary Design and Fabrication of Dairy Processing Equipment
FSMA Preventive Controls Rule for Human Food
FSMA Preventive Controls Rule for Human Food
ACS Presents: The Code Red Series
“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
COVID-19 Resources
To help support our community during this pandemic, our team has curated a list of resources across a variety of topics. We encourage you to utilize these resources as you look to make your own business plans and stay informed. … Continue reading
Innovation Center for U.S. Dairy Plant Food Safety Workshop
Innovation Center for U.S. Dairy Plant Food Safety Workshop Overview: • This workshop teaches “HOW” to implement best practices that address the “what” of FSMA requirements • Topics include pathogen control, environmental monitoring, sanitary design, corrective actions, sanitation, and food … Continue reading
Innovation Center for U.S. Dairy Plant Food Safety Workshop
Innovation Center for U.S. Dairy Plant Food Safety Workshop Overview: • This workshop teaches “HOW” to implement best practices that address the “what” of FSMA requirements • Topics include pathogen control, environmental monitoring, sanitary design, corrective actions, sanitation, and food … Continue reading
Innovation Center for U.S. Dairy Plant Food Safety Workshop
Innovation Center for U.S. Dairy Plant Food Safety Workshop Overview: • This workshop teaches “HOW” to implement best practices that address the “what” of FSMA requirements • Topics include pathogen control, environmental monitoring, sanitary design, corrective actions, sanitation, and food … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion of cheese aging; facilities, equipment, and creamery design; … Continue reading
Food Safety (HACCP) Online Workshop
Food Safety (HACCP) is a one-day online workshop designed to cover an introduction to HACCP in a plant setting. A variety of topics include the potential of dairy plant hazards, prerequisites, validation of HACCP plans, implementing HACCP, and regulations. This … Continue reading
COVID19: Live Chat with Mérieux NutriSciences
The novel coronavirus (COVID-19) is casting wavelengths around the world and evolving the way we do business today. Join Merieux NutriSciences for a Live Chat on April 2nd to answer the copious questions received from food manufacturers during our webinar: … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market with Peter Dixon
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, … 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 by emailing [email protected] with your ad and photos. Ads are free for ACS members, and $25 for non-members. Do … Continue reading
Affinage: Techniques, Microbes and Facilities
Affinage: Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include visits to local cheese aging spaces for a tour and discussion … Continue reading
ACS Webinar: Sustainability in the Dairy Supply Chain
Join ACS for a webinar on Thursday, February 22nd at 2pm MT/4pm ET. Title: Sustainability in the Dairy Supply Chain Speaker: Nathan Aldridge, Education & Training Manager, Gourmet Foods International Session Description: In partnership with the ACS Climate Impact Task … Continue reading
The Dairy Practices Council Preconference Workshops
Preventative Maintenance Best Practices Pumps, Valves and Heat Exchanger Workshop 1:00-4:30 p.m., Embassy Suites Hotel Nashville Airport Learn preventative maintenance best practices. Hands-on experience with Pilot Scale Heat Exchanger and Demo Pump provided. Environmental Monitoring and Sanitation Controls Workshop Bus … Continue reading
2023 Official Conference Cheesemongers
Meet the 2023 Official Conference Cheesemongers (OCCs). This team is a vital part of making ACS Annual Conference successful! PAST OFFICIAL CONFERENCE CHEESEMONGERS 2022 Lynne Affleck, ACS C.C.P® Alicia Baldwin, ACS C.C.P® Joshua Collier, ACS C.C.P® Kyra … Continue reading
GMP/Food Safety Training
The Food Safety Modernization Act (FSMA) resulted in the Preventive Controls for Human Food (PCHF) rule. This rule requires that all workers employed by a food company must be qualified individuals. To be a qualified individual each employee must receive … Continue reading
2022 ACS Annual Conference
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
American Cheese Education Foundation Webinar Archive
Welcome to the ACEF Webinar Archive! Browse this resource to access educational webinar content from the ACS webinar collection. In addition to these webinars, you can also find online training at the Safe Cheesemaking Hub. Learn more about upcoming webinars … Continue reading
LgBRIEtq: The Cheese Industry Guide to Inclusivity of the LGBTQ+ Community
Through the insights and personal stories of panel members, this presentation both celebrates the cheese industry’s past inclusivity of the LGBTQ+ community while also exploring new steps we may all take to further accommodate our consumers and employees. Audience members … Continue reading
Domain 11: Business Principles and Practices
Research A. Industry statistics B. Market research Accounting and finance A. Chart of accounts B. Costing strategy C. Reporting and profitability Human resources A. Insurance B. Wages and benefits C. Management D. Hiring practices E. Employees F. Training Marketing A. … Continue reading
Domain 2: Operations
Facilities A. Sanitary design B. Zones C. Climate controlled environments D. Milk processing and storage facilities E. Cheesemaking facilities F. Cheese ripening environments and aging facilities G. Packing rooms H. Finished product storage, preparation, and sale Equipment and utensils A. … Continue reading
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
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
Membership Levels
ACS offers various membership levels to fit you or your company’s needs! Professionals in the cheese and related industries may join at the Professional Level as a Producer or Trade Affiliate. Student and Enthusiast memberships at the Associate Level are … Continue reading
American Cheese Society Certifications
The American Cheese Society offers two industry certifications: ACS Certified Cheese Professional® (ACS CCP®) and ACS Certified Cheese Sensory Evaluator® (ACS CCSE®). To obtain these certifications, eligibility criteria must be met and an exam must be passed. Benefits of ACS … Continue reading
ACS 2024 Annual Conference Registration
Registration options include full registration, single-day passes, guest tickets, and special event tickets. For media credentials and press passes, please contact Endsley Eggert, Marketing Manager. Register Now! Group Registration If you are registering a group of multiple individuals, you … Continue reading
ACS CCP® Directory
The ACS Certified Cheese Professional® Exam (ACS CCP® Exam) offers professionals in the cheese industry the opportunity to earn the distinguished title of ACS Certified Cheese Professional® or ACS CCP®. The letters ACS CCP® designate that an individual has demonstrated … Continue reading
Programming
Programming is central to ACS’s Mission & Values of providing educational resources and networking opportunities to individuals and organizations within the cheese industry. ACS accomplishes this by offering various types of programming geared towards members of the cheese industry. We … Continue reading
Domain 3: Cheese History, Definitions, and Categorization
History of cheese A. Milk preservation B. Economic history of cheese C. Anthropology/ social history of cheese D. Geography Definitions A. Codex Alimentarius B. Code of Federal Regulations C. Designations and name control D. Other designations Categorization A. Attributes that … Continue reading
Judging & Competition Eligibility Requirements
The ACS Board of Directors and Judging & Competition Committee have determined that the following types of entities may enter the ACS Judging & Competition: ACS Membership Entrant must be a current ACS Organizational member. If you are not sure … Continue reading
American Cheese Society Resources
The American Cheese Society is dedicated to providing its members, industry professionals, and cheese enthusiasts with educational resources. Whether you are seeking information about best practices in cheesemaking, hoping to get a better understanding of the terms used in the … 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
Cheese Definitions and Categories
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
Introduction to Cheese Technology Short Course
In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. Throughout the course, participants will have … Continue reading
Artisan Cheesemakers Winter Conference
This two-day virtual/online event hosted by the Vermont Cheese Council is designed to provide exposure to new ideas and educational experiences for artisan cheesemakers – to help them advance their cheesemaking and business practices, as well as our industry as … Continue reading
Vermont Cheese Council’s Business Miniversity
This is like an “intro to managing or running a business” course. We hit on leadership, hiring, management, finance and margins, strategy, and marketing topics. Suitable for new (or up and coming) business owners/managers and/or those who have run/managed businesses … Continue reading
Introduction to Cheesemaking Technology
In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. Throughout the course, participants will have … Continue reading
Innovation Center for U.S. Dairy: Dairy Plant Food Safety Workshop
In-person, two-day, hands-on session focused on in-plant pathogen controls. Exercises include designing an EM program, SSOP writing, and challenging real world case studies.
Vermont Cheese Council’s Business Miniversity
Vermont Cheese Council is hosting a Business Miniversity this spring to provide valuable business skills training to cheesemakers, farmers, and food producers. We welcome food industry professionals from anywhere to join us! This 12-session program runs on Mondays and Wednesdays … Continue reading
Advanced Cheese Making Short Course
Since 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production … Continue reading
Artisan Cheesemakers Winter Conferece
This virtual/online event is designed to provide exposure to new ideas and educational experiences for artisan cheesemakers – to help them advance their cheesemaking and business practices, as well as our industry as a whole. While our content focuses on … Continue reading
Mozzarella and its Cousins
Professional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the province … Continue reading
Mozzarella and its Cousins
Professional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the province … Continue reading
Fundamentals of Food Science
This course covers the core concepts of Food Science and will be held from June 27, 2022—to July 1, 2022. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and non-technical personnel who have little or no … Continue reading
ACS CCSE® Directory
An ACS Certified Cheese Sensory Evaluator® (CCSE®) has successfully passed the ACS T.A.S.T.E. Test®, thus demonstrating the ability to evaluate cheese using sensory and organoleptic assessments. The ACS CCSE® certification is a mark of excellence and achievement that reflects a … Continue reading