Judge Information Form | American Cheese Society

General Information

Name*

First Last Suffix

Company Name*

Address*

Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country

Phone

Cell Phone*

Email*

Please list the languages you speak and/or write fluently:*

To help us better understand your breadth of exposure to various types and styles of cheeses, please list the regions you have lived in the U.S. and internationally:*

Cheese Industry Experience

Years of Experience in the Cheese Industry:*

Tell us about your cheese skills, aesthetic appreciation, and technical knowledge. In what capacity have you used these skills, not including judging?*

Tell us about your formal professional and on-the-job training with respect to cheese:*

Please list any and all certificates or degrees.

Are you a CCP or have you obtained any other certification(s)?*

If not eligible for the CCP exam due to CCP committee work, please describe your CCP committee work.

Please detail any past or current affiliations with cheesemakers:*

Do you have a monetary investment in the commercial success of a cheesemaker?*

Yes
No

Cheese Judging Experience

Please select whether you are interested in being an Aesthetic Judge or a Technical Judge:*

Years of Experience in Cheese Judging:*

Please Identify Your Experience Level with All of the Following Cheese and Cultured Dairy Products

A. Fresh Unripened Cheeses*

Cheese Curds, Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Impastata, Mascarpone, Quark, Ricotta

No Experience
Moderate Experience
Extensive Experience

B. Soft-Ripened Cheeses*

White surface mold ripened cheeses (Brie, Camembert, Coulommiers, etc.)

No Experience
Moderate Experience
Extensive Experience

C. American Originals*

Cheeses recognized by the ACS as uniquely American in their original forms: Brick Cheese, Brick Muenster, Colby, Dry Jack, Monterey Jack, Teleme

No Experience
Moderate Experience
Extensive Experience

C. 1. American Originals / Original Recipe*

Cheeses recognized by the ACS as: • Unique in their recipe and formulation • Different from other acknowledged recipes for cheese types • Created with a combination of elements that causes it to be globally new and unique from all other cheese types

No Experience
Moderate Experience
Extensive Experience

D. American Made / International Style*

Cheese modeled after or based on recipes for established European or other international types or styles (Abondance, Beaufort, Butterkase, Caerphilly, English Territorials, Gruyere, Juustoleipa, Monastery, Port Salut-styles, etc.).

No Experience
Moderate Experience
Extensive Experience

E. Cheddars*

All Cheddars

No Experience
Moderate Experience
Extensive Experience

F. Blue Mold Cheeses*

All cheeses ripened with Penicillium roqueforti or glaucum.

No Experience
Moderate Experience
Extensive Experience

G. Hispanic & Portuguese Style Cheeses*

Cheeses made in the Americas based on the recipes of the Central and South American, Cuban, Hispanic, Latino, Mexican, and Portuguese communities.

No Experience
Moderate Experience
Extensive Experience

H. Italian Type Cheeses*

No Experience
Moderate Experience
Extensive Experience

I. Feta Cheeses*

No Experience
Moderate Experience
Extensive Experience

J. Low Fat / Low Salt Cheeses*

No Experience
Moderate Experience
Extensive Experience

K. Flavored Cheeses, Butter and Cultured Dairy Products*

Cheeses, butters, and cultured dairy products containing ingredients distinct from, and not included in, the dairy process itself. Ingredients are either blended internally or applied externally for the purpose of adding additional flavors not found in those dairy products themselves. Entries are judged on the quality of the base cheese or dairy product and the complementary balance of its added flavors.

No Experience
Moderate Experience
Extensive Experience

L. Smoked Cheeses*

No Experience
Moderate Experience
Extensive Experience

M. Farmstead Cheeses*

Limited to cheeses and fermented milk products produced with: • Milk from herds on the farm where the cheese is produced • Care and attention given to the purity, quality, and flavor of the milk • Production primarily accomplished by hand • Natural ripening with emphasis on development of characteristic flavor and texture, without the use of shortcuts and techniques to increase yield and shelf life at the expense of quality • Respect for the traditions and history of cheese making regardless of the size of the production

No Experience
Moderate Experience
Extensive Experience

N. Goat's Milk Cheeses*

Open to all shapes and styles of 100% goat’s milk cheeses based on age at time of Judging & Competition.

No Experience
Moderate Experience
Extensive Experience

O. Sheep's Milk Cheeses*

Open to all shapes and styles of 100% sheep’s milk cheeses based on age at time of Judging & Competition.

No Experience
Moderate Experience
Extensive Experience

P. Marinated Cheeses*

No Experience
Moderate Experience
Extensive Experience

Q. Cultured Milk and Cream Products*

Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc.

No Experience
Moderate Experience
Extensive Experience

R. Butters*

Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc

No Experience
Moderate Experience
Extensive Experience

S. Cheese Spreads*

Spreads produced by grinding and mixing one or more natural cheeses, without the aid of heat and/or emulsifying salts.

No Experience
Moderate Experience
Extensive Experience

T. Washed Rind Cheeses*

Cheeses with a rind or crust washed in salted brine, whey, beer, wine, other alcohol, or grape lees.

No Experience
Moderate Experience
Extensive Experience

Please select the milk types you have experience / expertise in judging.

Select all that apply.

Cow's milk
Goat's milk
Sheep's milk
Mixed milk
Other milks

Describe your previous experience with ACS Judging & Competition:*

For example: Have you previously judged for ACS? If so, please list years of judging. Have you volunteered with the ACS Judging & Competition? Have you attended the ACS Conference? etc.

Describe your experience judging at other venues:*

For example: Names of contests / competitions you have judged for. How many years have you judged for these contests / competitions? What cheese categories did you judge? What other food / beverage categories did you judge? etc.

Bio

Please provide a short bio (300 words or less in paragraph form, and written in the third person).*

If selected as a judge, this bio will be used on our website and printed in Conference & Competition materials.