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I knew I wanted to read Heather Paxson’s book, The Life of Cheese: Crafting Food and Value in America, as soon as I heard about her.  An MIT anthropologist taking a serious look at the cheese world!  But I had … Continue reading →

Faces and Stories of Our Community We love our members at ACS and want to share their stories far and wide. Keep checking back for more of their stories! If you’re an ACS member who’d like to be featured, contact … Continue reading →

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By Matthew Spiegler Dairy farming and haute-couture may not intersect very often, but at Arethusa Farm, in Litchfield, CT, two executives from Manolo Blahnik — makers of shoes coveted by the likes of Sarah Jessica Parker — have transformed what … Continue reading →

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 →

Ongoing: ACS engages with FDA on a regular basis via in-person meetings and phone calls to ensure open lines of communication and to build understanding of our industry. 2-12-2021: ACS Submits Comments to FDA on the Proposed Rule for Food … Continue reading →

By Matthew Spiegler Recently, I had the opportunity to visit a top creamery on the Vermont cheese scene: Von Trapp Farmstead, in Waitsfield, VT, in the north-central area of the state. I was on my way to the Cellars At Jasper Hill, … Continue reading →

By Marcella Wright, ACS Certified Cheese Professional It’s fall and for blue cheese fans, that means it’s Rogue River Blue time… I’ll just say it at the top of this profile, David Gremmels and Cary Bryant are two of my … Continue reading →

by Liz Campbell For many North Americans, meat comes on a Styrofoam tray, bread comes from a plastic bag and cheese comes in a pretty plastic package – and all of these come from a giant building called a supermarket. … Continue reading →

Experience the flavors of Buffalo like never before with our exclusive Pre-Conference and Post-Conference tours, designed to introduce conference attendees to our host city, Buffalo! Ticket costs for each tour vary and may include lunch, tastings, and transportation. All tours … Continue reading →

By Marcella Wright, ACS CCP™ I spent the last several weeks in Georgia helping transition my parents into Assisted Living. While my mom and I waited for my dad to recover from hip surgery, I introduced her to several new … Continue reading →

By Marcella Wright, ACS CCP™ Recently I had the pleasure to visit Nature’s Harmony Farm in Northeast Georgia. Tim Young, Owner and Cheesemaker, in addition to a tour of his cheesemaking and aging facility, treated my husband and me to … Continue reading →

In 2003, Kurt Beecher Dammeier opened Beechers Handmade Cheese at the famous Pike’s Place Market in Seattle. His first cheese was Flagship, a nutty, slightly sweet cheddar that has become synonymous with great Artisan Cheese of the Pacific Northwest. In 2010, … Continue reading →

The 2022 Judging & Competition is no longer accepting entries. Submissions for the 2023 Judging & Competition will open in January 2023. If you have any questions about entering the ACS Judging & Competition, please don’t hesitate to Contact Us. … Continue reading →

Wednesday, July 10th Where Are You in the Food Safety Journey?  I’m living the food safety life, but could always use good company for a refresher. I’ve begun down the food safety path but could use advice with the directions. … Continue reading →

Jess Perrie, the first recipient of the Daphne Zepos Teaching Award (DZTA), is heading to the Basque region of Spain from April 1 – 16 of next year. She will be learning about traditional Basque cheesemaking techniques and how to create … Continue reading →

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 →

Holland’s Family Cheese: Marieke Goudas By Marcella Wright, ACS CCP™ In 2013, Marieke Penterman’s “Marieke Gouda” won Grand Champion at the US Cheese Championship. This award came less than five years after she made her first wheel of Gouda on … Continue reading →

  Cheese For Real Buffalo, New York July 10-13, 2024   At the American Cheese Society Annual Conference, we celebrate a vibrant and growing market for world-class American-made cheeses. Our dedication to education keeps us strong in light of the … Continue reading →

By Marcella Wright, ACS CCP™ Disclaimer: As many of you know, I am a Murray’s Cheese Set-Up Specialist for Kroger. However, the following profile is my own and neither Murray’s nor Kroger influenced it in any way. Every once in … Continue reading →

ACS ROOM BLOCKS We are excited to have you join the cheese community in Buffalo, NY for the ACS 2024 Annual Conference. The majority of conference functions and sessions for attendees will take place at the Buffalo Convention Center located … Continue reading →