The American Cheese Society maintains an archive of ACS Conference Presentations. Each year, after the ACS Annual Conference, the presentations are made available to members here. Our collection of presentations dates back to 2010. Currently, the years 2013-Present are available … Continue reading
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Preventive Controls for Human Food – Dairy Food Processing
The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization … Continue reading
American Cheese Society Resources
The American Cheese Society is dedicated to providing its members, industry professionals, and cheese enthusiasts with educational resources. Whether you are seeking information about best practices in cheesemaking, hoping to get a better understanding of the terms used in the … Continue reading
ACS Lexicon & Glossary
The ACS Cheese and Dairy Product Lexicon and Glossary (ACS Lexicon & Glossary) aims to facilitate conversations across the supply chain of cheese by creating a credible, modern resource that provides a greater understanding of the myriad ways in which … Continue reading
Di Bruno Brothers Cheddar & Horseradish with Bacon
Profile By: Marcella Wright, ACS CCP™ With the Super Bowl right around the corner, I thought I would profile a Cheese Spread that I found on Hilton Head Island when I was there last month. In the early 1930’s Danny … 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
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
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
Montréal 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 – and all of these come from a giant building called a supermarket. … 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
Connecting Buyers and Suppliers: The Small Business Perspective
Connecting Buyers and Suppliers: The Small Business Perspective with Evelyn Ignatow and Andrew Ignatow, Hyde Park Gourmet Join Evelyn and Andrew Ignatow of Hyde Park Gourmet Food and Wine as they provide their thoughts and insights as a small … Continue reading
Featured Cheese: Zingerman’s Lincoln Log
By: Marcella Wright, ACS CCP This winter has been brutal in many parts of the country, with Michigan receiving record snowfalls. A few weeks ago, I found myself driving in a snow storm from Kalamazoo to Detroit looking forward to … Continue reading
Third-Party Audits Training
Learn everything you need to know about third-party audits from a long-time auditor, a retailer requiring audits, and distributors and cheesemakers who have gone through them. Though intended for cheesemakers, anyone who engages in third-party audits is welcome to attend. … Continue reading
Judging & Competition Enter
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
Working with Brokers: Staying Productive during the Pandemic with Michael Reich, Hanson Faso and Dianne Keeler Bruce, DKB Sales & Marketing, Inc.
Specialty food brokers are an important conduit between makers and buyers. Learn how the pandemic has affected the day-to-day work of brokers and how they perceive that role will change in the future. Join Michael Reich, Hanson Faso and Dianne … Continue reading
Impact of COVID-19 on the American Cheese Industry
ACS SURVEY KEY FINDINGS: How Is the COVID-19 Pandemic Impacting Your Business and the American Cheese Industry? In May 2020, the American Cheese Society (ACS) surveyed 980 artisan cheese community members including cheesemakers, cheesemongers, retailers, buyers, and other industry … Continue reading
Supply Chain, Staffing and Customer Challenges
Join Emilio Mignucci, VP of Culinary Pioneering, DiBruno Bros. as he provides perspective on retail and online sales, the supply chain, importing issues, managing staff during a crisis, and how his customers are buying right now. NOTE: This is the … Continue reading
Communications During A Crisis
The coronavirus is having an impact on the way that everyone does business. As companies adapt to new circumstances, it’s important to communicate business information with accuracy and empathy. Join Ed Tagliaferri, Executive Vice President, DKC, as he addresses key … Continue reading
Insurance Considerations Related to the Pandemic, Heffernan Insurance
Specialty food companies of all sizes have questions about insurance coverage during this challenging time of the coronavirus pandemic. Join Peter Picetti. Senior Vice President, Heffernan Insurance Brokers, as he addresses considerations including worker’s compensation, property and business income, cyber … Continue reading
Addressing COVID-19
We value and respect the investment and confidence you place in the American Cheese Society (ACS). We know during this pandemic many in our community are facing tough choices for their families, their businesses, and their future. Our team is … Continue reading
Enter the ACS Judging & Competition 2018
If you have any questions about entering the ACS Judging & Competition, please don’t hesitate to Contact Us. You may also find your answer(s) in the Frequently Asked Questions. Entry Instructions Welcome to the ACS Judging & Competition Online Entry … Continue reading
Industry Data
The American artisan, farmstead, and specialty cheese industry has been growing for decades, with more producers venturing into cheesemaking to meet growing consumer demand for unique, local, natural cheeses made using traditional methods. State of the U.S. Artisan/Specialty Cheese Industry … Continue reading
Cheese Profile: River’s Edge Chevre
By Marcella Wright, ACS CCP™ While opening cheese counters for Murray’s Cheese, I fell in love with the award-winning cheeses made by Pat Morford and her daughters at River’s Edge Chevre in Oregon. Pat has owned goats most of her … Continue reading
2024 Meet the Cheesemaker
Meet the Cheesemaker takes place during the ACS Annual Conference. The event enables producers of cheese and cultured dairy products to meet with and sample products to hundreds of key industry distributors, retailers, buyers, and food writers from throughout … Continue reading