Bio: Craig Gile began his journey in the dairy world tending to and milking the herd on his family’s small farm located in the Northeast Kingdom of Vermont. For the last 15 years, Craig has worked at Cabot Creamery in quality control, dairy sensory, sales support, and new product development. He regularly performs cheese grading trainings for students, mongers, and cheese enthusiasts. In addition to completing his MBA from Champlain College, Craig has received cheesemaking, food safety, and cheese grading training from the Vermont Institute for Artisan Cheese, the University of Wisconsin, and the University of Guelph. He has had the honor to serve as a cheese judge for the United States Championship Cheese Contest, World Cheese Competition, New Zealand Cheese Awards, and Pennsylvania State Cheese Competition. Craig is an ACS Certified Cheese Professional® and member of the Guilde Internationale des Fromagers and currently serves on the American Cheese Society Judging & Competition Committee.
Statement of Intent: Having experienced the evolution of the Vermont cheese industry over the past 15 years, the unique spirit of collaboration among cheese companies, distributors, retail partners, and academia has been one of the leading factors in our industry’s success. ACS has increasingly become a premier hub of cheese knowledge and an authority for the industry. If given the honor of serving, I would have 3 primary focuses:
- I would support efforts to grow the ACS CCP® Exam whether through additional subject tiers and/or a practical exam component.
- I would support efforts that ensure our ACS Judging & Competition has the resources and industry involvement to remain an important source for cheesemaker feedback and to function as one of the premier food competitions in the world.
- One of the most valuable experiences I get from ACS Conference is making contacts with a range of representatives from the many diverse career paths involved in cheese. I would support efforts focused on ensuring our Conference offers relevant and innovative sessions that justify attendance from a range of cheese industry careers.