The application period for the 2022 ACS Certified Cheese Professional Exam and the ACS Certified Cheese Sensory Evaluator T.A.S.T.E Test® is now closed. Important Deadlines for the ACS Certification Programs January 21 – March 31: Application period open for ACS … Continue reading
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Exam Software and System Requirements
About the Software (Examsoft) We take the integrity and security of the CCP Exam® very seriously and have developed our exam processes, in-person proctoring techniques, and administration to reflect this dedication. ACS has partnered with ExamSoft, the world leader in … Continue reading
ACS Fireside Chats
Thank you for joining us for ACS Fireside Chats Missed a Chat? Click below to watch a previous recording (all videos can be found on our IGTV). April 24, 2020 – Karen introduces the ACS Fireside Chat series May 1, … Continue reading
Webinar — Industrial Cybersecurity: How to Get Started and Why it Matters to Food & Beverage Producers
Food and beverage production is a rapidly changing industry, incorporating increased automation, centralized Manufacturing Intelligence (MI), and interdependent supply chains. This and the complexities of these networked systems serves to amplify cybersecurity threats and vulnerabilities, creating risks to production and … Continue reading
Call for Webinar Presentations
ACS offers online education for ACS members at no cost throughout the year in the form of educational webinars courtesy of the ACE Foundation. ACS is the leading organization supporting the understanding, appreciation, and promotion of artisan, farmstead, and specialty cheeses … Continue reading
Domain 10: Service
Types of cheese service A. Distribution B. Retail / wholesale C. Catering D. Restaurant Customer service A. Role of cheese professional B. Customer care Tastings and Pairings A. Composition B. Cooking with cheese C. Cheese boards
ACS T.A.S.T.E. TEST® – How to Apply
Step-by-Step Summary of CCSE T.A.S.T.E. Test® Application Process Review the dates, deadlines, and fees for the CCSE T.A.S.T.E. Test®. Review the eligibility criteria for the CCSE T.A.S.T.E. Test®. Please note that a High School Diploma or GED is no longer … Continue reading
Volunteer
Volunteers are the heart of ACS. As an active non-profit membership organization, our organization relies on and values the support of our volunteer leaders who share their passion, knowledge, time, and talents to advance the association and the wider cheese … Continue reading
Member Profile: Surfing Goat Dairy
While the majority of us are in the depths of the cold, dark winter, and dreaming of warm, sunny escapes, ACS’s only Hawaiian member is enjoying the season. Surfing Goat Dairy, located in Kula, HI, continues to be as busy … Continue reading
Award-Winning Tania Toscana
This past August in Madison, I had the pleasure of being introduced to Tania Toscana, an aged sheep milk cheese from Ontario, Canada’s Mariposa Dairy. It was love at first bite. In 1989, Bruce and Sharon Vandeberg, longing to work … Continue reading
Say Gazta!
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
Featured Cheese: Sartori’s Cognac BellaVitano
Just in time for the holidays, Sartori Company is releasing its Limited Edition Cognac BellaVitano, Winner of The Super Gold (Best US Cheese) at the 2012 World Cheese Awards. Each wheel is hand-inspected and signed by one of the Master Cheesemakers … Continue reading
Cheese Profile: Rogue River Blue
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
Beecher’s Handmade Cheese’s Flatiron, An American Original
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 Science of Artisan Cheese – A Recap
Kate Arding, co-founder of Culture Magazine, ACS Board member, and Chair of the ACS Regulatory & Academic Committee, traveled to England in August 2012 for “The Science of Artisan Cheese” — a two-day conference held by the Specialist Cheese Makers … Continue reading
ACS CCP® Exam – How to Apply
Step by Step Summary of CCP Application Process Review the dates, deadlines, and fees for the CCP Exam. Review the eligibility criteria for the CCP Exam. Please note that a High School Diploma or GED is no longer … Continue reading
Cheese Definitions and Categories
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
Management Team
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Privacy & Terms
The American Cheese Society (ACS) values your privacy and steadfastly believes in protecting information pertaining to our website visitors, members, and customers. We do not share information with third parties and we only contact you based on your requests and … Continue reading
American Cheese Society Annual Conference
As an industry and a professional association, we gather each year to celebrate and tackle challenges together. At the American Cheese Society Annual Conference, we celebrate a vibrant and growing market for world-class American-manufactured cheeses. Our dedication to … Continue reading
Education & Opportunities
Find ways to get involved with ACS and the cheese industry here! Check out our educational programming, post your own events to the Industry Events Calendar, search for employment opportunities, explore our directories and Classifieds listings, and learn about volunteer … Continue reading
Membership
At more than 2,300 members strong, ACS is the leading organization supporting the understanding, appreciation, preservation, and promotion of artisan, farmstead, and specialty cheeses produced in the Americas. ACS provides the cheese community with educational resources and networking opportunities, while … Continue reading
About Us
ACS is the leading organization supporting the understanding, appreciation, and promotion of artisan, farmstead, and specialty cheeses produced in the Americas. At more than 2,400 members strong – nearly a doubling of membership in its last decade of operation – … Continue reading
15Comté Scholarship for Certified Cheese Professionals_Final
15Comté Scholarship for Certified Cheese Professionals_Final
15Comté Scholarship for Certified Cheese Professionals_Final
15Comté Scholarship for Certified Cheese Professionals_Final
15Comté Scholarship for Certified Cheese Professionals_Final
15Comté Scholarship for Certified Cheese Professionals_Final
14Comté Scholarship for Certified Cheese Professionals_Final
14Comté Scholarship for Certified Cheese Professionals_Final
13Comte Scholarship for Certified Cheese Professionals_Final
13Comte Scholarship for Certified Cheese Professionals_Final
Comté-Scholarship-for-Certified-Cheese-Professionals Entry Form
ACS Announces 2017 Class of ACS Certified Cheese Professionals
Comté Scholarship for Certified Cheese Professionals 2017
acs-announces-new-class-of-certified-cheese-professionals
acs-announces-new-class-of-certified-cheese-professionals
ACS Announces 2015 Class of Certified Cheese Professionals
ACS Announces 2015 Class of Certified Cheese Professionals
ACS Announces 2014 Class of Certified Cheese Professionals
ACS Announces 2014 Class of Certified Cheese Professionals
ACS Announces 2013 Certified Cheese Professionals
ACS Announces 2013 Certified Cheese Professionals
ACS Announces Inaugural Class of Certified Cheese Professionals
ACS Announces Inaugural Class of Certified Cheese Professionals
Comté Scholarship for Certified Cheese Professionals™
Comté Scholarship for Certified Cheese Professionals™
Certification Exam for Cheese Professionals-Sponsorship Brochure
Certification Exam for Cheese Professionals-Sponsorship Brochure
Certification Exam for Cheese Professionals-Sponsorship Brochure
Certification Exam for Cheese Professionals-Sponsorship Brochure
Certification Exam for Cheese Professionals-Sponsorship Brochure
Certification Exam for Cheese Professionals-Sponsorship Brochure
Certified Cheese Professional® Exam (ACS CCP® Exam)
The ACS Certified Cheese Professional® Exam encourages improved standards of comprehensive cheese knowledge and service, offering professionals in the cheese industry the opportunity to earn the distinguished title of ACS Certified Cheese Professional®, or ACS CCP®. The letters ACS CCP® … Continue reading
Suzanne Wolcott-2012 Winning Cheese Plate
Suzanne Wolcott-2012 Winning Cheese Plate
Michele Haram-2012 Winning Cheese Plate
Michele Haram-2012 Winning Cheese Plate
Matt Caputo-2012Winning Cheese Plate
Matt Caputo-2012Winning Cheese Plate
Leah McFadden-2012 Winning Cheese Plate
Leah McFadden-2012 Winning Cheese Plate
Jeff DiMaio-2012 Winning Cheese Plate
Jeff DiMaio-2012 Winning Cheese Plate
CHEESE SENSORY EVALUATION
This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and practical information extremely useful for a while range of cheese and food professionals. The course, offered by cheese technologist, cheese … Continue reading
ACS CCP® Exam Preparation Guide
The Certified Cheese Professional® Exam is based on the skills and knowledge used by Cheese Professionals across the spectrum of the industry on a regular basis. The exam has 150 multiple choice questions and candidates have 3 hours to complete … Continue reading
DZTE Cheese & Wine Tasting Fundraiser
Join France 44 in supporting the next generation of cheese educators and researchers! We’re hosting an evening of casual grazing and imbibing in support of Daphne Zepos’ lifework in collaboration with DZTE and David Lockwood of Neal’s Yard Dairy. Daphne … Continue reading
Beginner’s Art & Science of Cheese Making Short Course
February 17 to 19, 2020 Register by December 1- $699 After December 1st- $749 Final Deadline for registration- February 1st, 2020. Have you ever wondered what makes cheddar a cheddar? Or how you could make cheese your own mozzarella? Cheese … Continue reading