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.
Launched in 2012, this award may be granted to individuals who have made an outstanding volunteer contribution to a specific project for ACS, or who have played a key role in a noteworthy association initiative that has impacted the cheese industry in a meaningful way.
Current ACS members in all membership categories are eligible for this award. Award recipients should have made a real and impactful contribution to ACS and/or the cheese industry that is directly related to their project work. The contribution should directly advance at least one of ACS’s core values:
- Network and Communicate
- Education and Resources
While there is no minimum duration of service that is required, in general, award recipients have given in excess of 400 hours of volunteer time in support of a specific project.
- Sasha Davies and Sue Sturman for working to create the Certified Cheese Professional Exam
- Richard and Karen Silverston, for their development of the ACS Judging & Competition database
- Kate Arding, Dennis D’Amico, Marianne Smukowski,and Bob Wills for spearheading publication of the ACS Best Practices Guide for Cheesemakers
The ACS Academy of Cheese (AoC) was created in 1993 to honor individuals who have made, or continue to make, valuable contributions that impact the American cheese industry. The charter induction honored ACS’s original founders and early supporters. Classes of inductees share a related industry vocation for their collective dedication to and passion for growing and supporting the artisan, farmstead, and specialty cheese industry in North America. Inductions can be made in any year, but emphasis is placed on marking anniversary years or significant events with inductions. Classes of inductees are based on a common theme among candidates. AoC provides an opportunity to honor and celebrate these exceptional individuals and raise awareness of their unique contributions to the industry.
Inductees may include cheesemakers, cheesemongers, supporting trade members, authors, educators, academics and others who, over the course of a career (generally ten (10) years or more), have demonstrated leadership and commitment to strengthening and contributing to ACS and the wider cheese industry.
1993 Academy of Cheese (ACS 10th Anniversary)
Class: “ACS Founders”
Inductees include the original founders of ACS whose impetus led to the creation of the association in 1983 at Cornell University. Their vision continues to shape ACS today, as the organization reflects the core values and goals they laid out in the early days of the American artisan cheese movement.
- Frank Kosikowski
- Dick Kleyn
- Patrick Rance
2011 Academy of Cheese (First ACS Conference outside US, Montréal)
Class: “Pioneers of Goat Cheese”
Inductees are among some of the earliest and most successful producers of goat cheese in the U.S., leading the charge when goat cheese had not yet attained its current popularity among American consumers. They inspired the next generation of producers, and brought goat cheese to the fore.
- Jennifer Bice
- Laura Chenel
- Allison Hooper
- Mary Keehn
- Lettie and Bob Killmoyer
- Bob Reese
- Judy Schad
- Anne Topham