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      • Pasteurization Short Course
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    • Conference 2026
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      • Conference Agenda
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      • 2025 Sponsors
    • Call for Presentations
    • Sponsorship Opportunities
    • Scholarships
    • Volunteers
      • Back of House Team
      • Past Key Volunteers
  • Competition
    • Judging & Competition 2026
      • Call for Entries
      • Cheese Entry Categories
      • Eligibility Requirements
      • Judging Process
    • Award Force Platform
    • Past Winners Archive
  • Certification
    • Certified Cheese Professional® (CCP) Exam
    • Certified Cheese Sensory Evaluator® Exam (ACS CCSE® Exam)
    • Eligibility Criteria
    • Deadlines and Fees
    • Recertification
    • ACS CCP® Directory
    • ACS CCSE® Directory
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    • Member Directory
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    • Membership Benefits
    • Share Your Story
    • Renewing Your Membership
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    • Classifieds
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      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: the Art and Science of Maturing Cheese course
      • 2025 Dairy Products Process & Packaging Innovation Conference
      • ACS Webinar: The Insider's Guide to Entering ACS Judging & Competition
      • Introduction to Cheese Making Technology short course- Hands on!
      • Los Angeles International Dairy Competition
      • The Science & Craft of Raw Milk Cheese Conference
      • Dairy Pasteurization Short Course
      • Cheesemaking Short Course
      • Three-Day HACCP Short Course
      • Artisanal Cheesemaking
      • ACS Webinar: Latest Updates on Avian Flu Issues
      • Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University
      • Introduction to Cheese Making Technology (spring, annually)
      • ACS Webinar: Unlock Salumiere Certification with the Charcuterie Professional Exam
      • Dairy Products 201
      • Counter Culture - Raleigh NC
      • Vermont Cheesemakers Festival 2025
      • ACS Certification - Live Ask Me Anything
      • ACS Conference Registration Opens!
      • ACS Conference Price Increase
      • ACS Conference Price Increase
      • ACS CCP® and ACS CCSE® Application Deadline
      • ACS J&C Entries Deadline
      • ACS Scholarship Application Deadline
      • ACS Award Nominations Deadline
      • ACS Judging & Competition
      • ACS Annual Conference
      • Vermont Cheese Week 2025
      • Frozen Desserts Innovation
      • Counter Culture Tampa - May 6, 2025
      • Counter Culture - San Diego May 16th
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Summer Fancy Food Show
      • ACS Member Meetup at IDDBA
      • Crafting the Perfect Creamer: From Formula to Foam
      • ACS Webinar: EDIJ Audit Survey Results, Part 2: Caseinic Boogaloo
      • ACS Webinar: Current Trade Policy and Ongoing Barriers to Cheese Trade
      • ACS Webinar: Understanding Immigration Enforcement: What Employers Need to Know
      • ACS Webinar: Behind Cheese Quality Schemes and Geographical Indications: Real Stories and Practical Benefits in Today’s Changing World
      • Cheese Composition and Yield Control
      • Introduction to Dairy Fermentations
      • ACS Webinar: A Wedge of Their Story: A Cheesemaker Celebration!
      • Maine Cheese Festival
      • Pasteurization Short Course
      • Cheesemaking Short Course
      • Cheese Making, Practical Short Course
      • ACS Webinar: The Bird Flu and Dairy Industry: What you need to know for your operation
      • ACS 2026 Annual Conference
      • The Wedge
      • Cheesemaker Education Day
      • Oregon Cheese Festival
      • ACS Webinar: The Art and Science of Coagulation and Curd Cutting, Their Effects on Quality and Profitability
      • ACS Webinar: CURD Program: Shaping the Future of Cheesemaking through Vocational Education
      • Vermont Cheese Council Autumn Conference
      • ACS Webinar: How Clean is Clean?
      • 2nd International Conference on Applied Science, Engineering and Technology
      • ACS Webinar: Brazilian Cheesemaking: Bridging Local Traditions with Global Innovation
      • ACS Webinar: Agritourism - Bringing Consumers to your Creamery & Dairy to Increase Sales
      • ACS Judging & Competition
      • 2026 Dairy Products, Process & Packaging Innovation Conference
    • Submit Industry Event
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  1. Home
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  3. Renewing Your Membership

Renewing Your Membership

RenewingMembershipHeader

Renewing Your Membership

As Easy As 1, 2, 3

Renewing Your Membership

All ACS Individual, Student & Enthusiast members, plus the Primary Contact for all Organizational Memberships, will receive emailed renewal notices starting in October direct from our member database, MemberClicks, with a link to view your invoice and renew your ACS membership. Your invoice can also be found by logging in to the Member Center.

If you cannot locate your invoice, please contact us!

Get your questions answered

FAQs on Renewing

Questions about renewing your ACS membership? Find your answers here.

You can change your membership level by giving us a call at 720-328-2788 or emailing info@cheesesociety.org.

The email includes a quick link to pay via credit card as well as a PDF attachment of the invoice.

Click the link in the invoice email to view and pay for your ACS membership by credit card. Or feel free to give us a call at 720-328-2788 and we can take payment over the phone.

Yes, please print the PDF invoice attached in the invoice email and mail it with a check, payable to American Cheese Society to: American Cheese Society, P.O. Box 3406, Englewood, CO 80155.

If you are a company, please check with your organization’s Primary Contact as they should have received it. Please also check your spam or junk mail. If you still don’t see it, or need it to be re-sent, contact the ACS management team.

We believe it is more crucial than ever for us to support our members and make sure they have access to ACS resources, education, and networking opportunities. If you feel you have a barrier to renewing, please contact the ACS management team to talk through your options.

Yes. The invoice email can be forwarded to anyone and paid via the pay-now link.

If you are not the Primary Contact and aren’t sure who it might be at your company, you can request this information by contacting the ACS management team. 

ACS’s membership dues are based on the calendar year and run from January 1 through December 31 annually. To take advantage of a full calendar year of benefits without any break in service, we encourage you to renew your ACS membership as soon as you receive your renewal notice. Renewal notices are sent in October.

Get your questions answered

FAQs on Renewing

Questions about renewing your ACS membership? Find your answers here.

You can change your membership level by giving us a call at 720-328-2788 or emailing info@cheesesociety.org.

The email includes a quick link to pay via credit card as well as a PDF attachment of the invoice.

Click the link in the invoice email to view and pay for your ACS membership by credit card. Or feel free to give us a call at 720-328-2788 and we can take payment over the phone.

Yes, please print the PDF invoice attached in the invoice email and mail it with a check, payable to American Cheese Society to: American Cheese Society, P.O. Box 3406, Englewood, CO 80155.

If you are a company, please check with your organization’s Primary Contact as they should have received it. Please also check your spam or junk mail. If you still don’t see it, or need it to be re-sent, contact the ACS management team.

We believe it is more crucial than ever for us to support our members and make sure they have access to ACS resources, education, and networking opportunities. If you feel you have a barrier to renewing, please contact the ACS management team to talk through your options.

Yes. The invoice email can be forwarded to anyone and paid via the pay-now link.

If you are not the Primary Contact and aren’t sure who it might be at your company, you can request this information by contacting the ACS management team. 

ACS’s membership dues are based on the calendar year and run from January 1 through December 31 annually. To take advantage of a full calendar year of benefits without any break in service, we encourage you to renew your ACS membership as soon as you receive your renewal notice. Renewal notices are sent in October.

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PO Box 3406

Englewood, CO 80155

phone: +1 720-328-2788

email: info@cheesesociety.org

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American cheese society logo

PO Box 3406

Englewood, CO 80155

phone: +1 720-328-2788

email: info@cheesesociety.org

  • Contact Us
  • American Cheese Education Foundation
  • Bylaws
  • Member & Events Code of Conduct
  • Privacy & Terms
  • Search
  • Sitemap

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