The American Cheese Society bestows awards upon individuals based on contributions to the industry, the support and promotion of American cheese, and volunteer service to the association. Nominations are now open and winners will be announced at the 2024 ACS … Continue reading
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Featured Cheeses
Grafton Village Cheeseās Clothbound Cave-Aged Cheddar and Bear Hill By Marcella Wright, ACS CCPā¢ Cheesemaking has been a tradition in Grafton Village, Vermont since the late 1800ās when local dairy farmers formed a coop to pool their surplus milk. In … Continue reading
Retailer Profile: The Cheese Shop in Concord, MA
Owner Peter Lovis recently discussed The Cheese Shop, in Concord, Massachusetts, with the American Cheese Society. Below is his favorite āDesert Islandā cheese, what new cheese is exciting the staff at The Cheese Shop, and what you can expect when … Continue reading
Cheese Profile: Rogue River Blue
By Marcella Wright, ACS Certified Cheese Professional Itās fall and for blue cheese fans, that means itās Rogue River Blue timeā¦ Iāll just say it at the top of this profile, David Gremmels and Cary Bryant are two of my … 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 CCPĀ® 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
Eligibility Criteria for ACS Certifications
Eligibility is determined at the time an application is submitted, and all eligibility requirements MUST be attained at the time of application. Future work hours are not considered in determining eligibility Requirements for Certification Exams Four thousand (4,000) hours of … Continue reading
MontrƩal Fromagiers
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 ā and all of these come from a giant building called a supermarket. … Continue reading
Media Room
General Media Inquiries and Interview Requests 720-328-2788 | Contact Us Recent Releases & Updates 7/19/2023: “St. Malachi,” an Alpine-Style Cheese from Pennslyvania, Named First Place Best of Show at 2023 American Cheese Society Judging & Competition 7/17/2023: Cheese Pros Descend … Continue reading
ACS Webinar: How You and Your Cowās Milk Supplier Can Track and Reduce GHG Emissions: Getting Acquainted with FARM ES
Join ACS for a webinar on Friday, April 12th at 1pm MT/3pm ET. In partnership with the ACS Climate Impact Task Force, join ACS for our second event in our climate impact webinar series; an opportunity to learn and share … Continue reading
ACS Webinar: Food Safety Culture – What Is It and Where Do I Begin?
Join ACS on Tuesday, October 10th at 12pm MT/2pm ET for a one-hour webinar titled “Food Safety Culture – What Is It and Where Do I Begin?” In 2019, the New Era for Smarter Food Safety identified Food Safety Culture … Continue reading
Hands-On Cheese Workshop
A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day One dives into the basics components necessary to make cheese. Day Two goes deeper … Continue reading
Hands-On Cheese Workshop (2-day)
A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day One dives into the basics components necessary to make cheese. Day Two goes deeper … Continue reading
The Dairy Practices Council Annual Conference
The 54th Annual Dairy Practices Annual Conference where dairy industry, academic, and regulatory professionals gather to learn dairy food safety best practices from the farm to consumer. An opportunity to expand your network of dairy industry expertise through participation in … Continue reading
Hands-On Cheese Workshop (2-day)
A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day one dives into the basics components necessary to make cheese and day two goes … Continue reading
SF Cheese Fest Returns to San Francisco in September
California Artisan Cheese Guild’s 8th Annual Festival Brings Cheese Lovers, Cheesemakers, Brands and Industry Leaders Together in San Francisco’s Most Prominent Cheese Celebration California Artisan Cheese Guild announces the return of SF Cheese Fest to San Francisco taking place at … Continue reading
Turbulent Times: Taking Care of Milk Once It’s Left the Udder
Milking equipment that is improperly adjusted and storage practices that are less than optimal can damage milk resulting in a less desirable experience for the consumer. Turbulent Times: Taking Care of Milk Once It’s Left the Udder will discuss methods … Continue reading
Connecting Milk Quality with Udder and Animal Health
Is there a relationship between animal and udder health and the quality of milk that is produced? During Connecting Milk Quality with Udder and Animal Health, we will explore best practices and tools that can be applied for maintaining animal … Continue reading
Dairy Basics: Fundamentals of Quality & Safety
This one-day workshop addresses the principles of producing high quality and safe dairy foods. Participants in this workshop will gain knowledge of milk properties and factors important to producing quality dairy products. Good Manufacturing Practices (GMPs) and principles of cleaning … Continue reading
Strategic Plan 2021-2024
The ACS Strategic plan was developed with broad-based direction from stakeholdersĀ coupled with a proactive eye to the industryās future. This multi-phased strategicĀ planning process included: Board of Directors Self-Assessment and Analysis Member Satisfaction Survey Post-Conference Survey State of the Artisan and … Continue reading
Innovation Center for U.S. Dairy: Dairy Plant Food Safety Workshop
In-person, two-day, hands-on session focused on in-plant pathogen controls. Exercises include designing an EM program, SSOP writing, and challenging real world case studies.
Travel & Lodging
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
2024 ACS Sponsorship Opportunities
Sponsors support ACS and help make our Conference and Judging & Competition possible.Ā Conference allows businesses to showcase their products and services to nearly 1,000 cheese industry leaders. Our sponsors gain access to the world’s most respected cheese and specialty … Continue reading
2-Day Practical Cheesemaking
Presented by the OSU Food Innovation Center and the OSU Arbuthnot Dairy Center A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $579.00 per person including lunch both days. Day One … Continue reading
ACS Presents: The Code Red Series
āThis is a code red for humanity. The alarm bells are deafening, and the evidence is irrefutable.ā ā The UN Secretary-General AntĆ³nio Guterres The American Cheese Society presents The Code Red Series From makers to mongers, … Continue reading
ACS CCSEĀ® Directory
An ACS Certified Cheese Sensory EvaluatorĀ® (CCSEĀ®) has successfully passed the ACS T.A.S.T.E. TestĀ®, thus demonstrating the ability to evaluate cheese using sensory and organoleptic assessments. The ACS CCSEĀ® certification is a mark of excellence and achievement that reflects a … Continue reading
Packing and Shipping your Competition Entries 2019
Shipping Materials are Now Available The documents required for shipping your competition entries is now available. Log in to the Online Competition Entry System for access to your shipping materials. Receiving Day Your product should be shipped to arrive on … Continue reading
Getting Your Cheese to Retailers
Getting Your Cheese to Retailers – REGISTER NOW Date: March 25, 2021 Time: 12pm – 1pm MST Session Description: Join us for a discussion followed by a Q & A session with Sarah Masoni and Gordon Edgar, who will provide … Continue reading
Coping with Covid #3
Session Description: Continuing their exploration of how the pandemic has affected the cheese industry, the Coping with COVID panelists report from the perspectives of cheesemaker, distributor/importer, and retailers in the United States and Canada. This conversation will focus on the … Continue reading
Coping with COVID: Live Q & A
How has COVID affected cheesmakers, distributors, and retailers of varying sizes? How can you adapt to different challenges? Where do we see things going from here? Watch the previously recorded webinar, and come to this Q & A prepared with … Continue reading
Monitoring Milk Quality on the Farm, Part 2
Session Description The highest quality cheese comes from the highest quality milk. Cheesemakers agree that the best products are made from milk that is low in somatic cells and bacterial contamination. This webinar is part two of a series of … Continue reading
Seeking Forgiveness ā Submitting the āForgivenessā Application for Your PPP Loan
Seeking Forgiveness ā Submitting the āForgivenessā Application for Your PPP Loan with Jeannette McLaughlin, Arent Fox LLP Join corporate law expert Jeannette McLaughlin, a partner on the legal team of the SFAās law firm, Arent Fox LLP, who will … Continue reading
SFA June Regulatory Call: Specialty Food Manufacturing Post-COVID
SFA June Regulatory Call: Specialty Food Manufacturing Post-COVID As essential businesses, many specialty food manufacturers remained operational during the pandemic. Yet with major public outbreaks in meatpacking and other processing plants, the rules and best practices for making food will … Continue reading
2021 ACS Annual Conference
Moving Forward Together with Purpose The Virtual Experience: July 28-30, 2021 ACCESS THE 2021 ANNUAL CONFERENCE NOW!Ā Register to view ALL educational sessions, visit the Exhibit Hall and reach out to other industry peers that attended the virtual … Continue reading
ACS Education Committee Wants Your Input
The ACS Education Committee wants YOUR input on the best ways for us to serve our community! Traditionally, the ACS Education Committee coordinates and presents the official ACS conference programming, but in the absence of conference this year, they are … Continue reading
Cheese OāClock: Online Tasting with Janet Fletcher and Laura Werlin
Cheese OāClock: Online Tasting with Janet Fletcher and Laura Werlin American Cheese Month is just around the corner. What better time to show our nationās cheesemakers some love? Over four Thursdays in May, join food author and blogger Janet Fletcher … Continue reading
Working with Retailers: Tips for Makers During Challenging Times
Grocery stores and specialty food retailers are working overtime to keep their shelves stocked and supply chains open during this challenging time of COVID-19. Specialty food products are in demand and makers need to know how to best work with … Continue reading
COVID-19 Strategy Summit for Food & Restaurants
The Event COVID-19 Coronavirus has changed the world forever. While every industry will be impacted, the word of food and, in particular, restaurants are seeing a significant disruption to their business. As the pandemic spreads to every corner of the … Continue reading
Beginnerās 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
7th Annual Massachusetts Cheese Festival
SAMPLE and purchase dozens of different cheeses, beverages and local foods MEET Massachusetts’ award-winning artisan cheesemakers ENJOY pairings with other local artisan foods and beverages TASTE wine, beer, and hard cider from New England’s best beverage makers LEARN about the … Continue reading
Cheese, Beer & Dinner Pairing ā Publix Aprons Cooking School
American Cheese Month with Certified Cheese Pro Michael Landis Saturday, October 26, at 6:30 PM ā Tampa, FL October is American Cheese month and to celebrate we are pairing up some American Artisan Cheeses with some American Craft Beers. Join … Continue reading
Cheese, Beer & Dinner Pairing ā Publix Aprons Cooking School
American Cheese Month with Certified Cheese Pro Michael Landis Saturday, October 19th at 6:30 PM ā Sarasota, FL October is American Cheese month and to celebrate we are pairing up some American Artisan Cheeses with some American Craft Beers. Join … Continue reading
Cheese, Beer & Dinner Pairing ā Publix Aprons Cooking School
American Cheese Month with Certified Cheese Pro Michael Landis Friday, October 18th, 6:30 pm ā Lakeland, FL October is American Cheese month and to celebrate we are pairing up some American Artisan Cheeses with some American Craft Beers. Join Michael … Continue reading
Packing and Shipping your Competition Entries
Shipping Materials are Now Available The 2024 Judging & Competition Platform Can Be Found Below View Award Force Entry Platform The documents required for shipping your competition entries are now available. Helpful links for shipping perishable items: FedEx UPS Receiving … Continue reading
Oregon Cheese Festival
The Oregon Cheese Festival is a farmers market-style event celebrating cheese and everything that goes with it. Sample and purchase local, artisan cheese, specialty foods, beer, wine, and cider from over 100 vendors. Culture Magazine, one of the leading periodicals … Continue reading
Domain 2: Operations
Facilities A. Sanitary design B. Zones C. Climate controlled environments D. Milk processing and storage facilities E. Cheesemaking facilities F. Cheese ripening environments and aging facilities G. Packing rooms H. Finished product storage, preparation, and sale Equipment and utensils A. … Continue reading
Judging & Competition Eligibility Requirements
The ACS Board of Directors and Judging & Competition Committee have determined that the following types of entities may enter the ACS Judging & Competition: ACS Membership Entrant must be a current ACS Organizational member. If you are not sure … Continue reading
American Cheese Society Certifications
The American Cheese Society offers two industry certifications: ACS Certified Cheese ProfessionalĀ® (ACS CCPĀ®) and ACS Certified Cheese Sensory EvaluatorĀ® (ACS CCSEĀ®). To obtain these certifications, eligibility criteria must be met and an exam must be passed. Benefits of ACS … Continue reading
Technical, Aesthetic, Sensory, Tasting Evaluation TestĀ® (ACS T.A.S.T.E. TestĀ®)
The ACS T.A.S.T.E. TestĀ® (Technical, Aesthetic, Sensory, Tasting Evaluation) evaluates cheese professionalsā knowledge and skills in the assessment of cheese, from determining cheese condition and quality, to evaluating cheese flavor, body, texture, and appearance. Individuals who pass the test will … Continue reading
State of the Industry Reports
The State of the U.S. Artisan & Specialty Cheese Industry Reports are developed from responses to the biennial survey launched in 2016. This biennial study focuses on gaining an understanding of the current state of the U.S. artisan, farmstead, and … Continue reading