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Food Industry Virtual Office Hours

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Food Industry Virtual Office Hours Thursday, May 7, 2020 | 4:00 pm to 5:00 pm (EDT) Join us for our weekly Q&A and facilitated discussions during our online Food Industry Virtual Office Hours. Speak directly to Cornell University food safety experts … Continue reading →

BRITISH CHEESE WEEKENDER

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Step this way for bank holiday cheese nirvana! Taking place from 8-10 May (Fri-Sun), the inaugural British Cheese Weekender is a free, online cheese festival featuring live-streamed talks, tastings, farm tours, quizzes and cookery demos by some of the country’s … Continue reading →

Food Industry Virtual Office Hours

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Food Industry Virtual Office Hours Thursday, April 30, 2020 | 4:00 pm to 5:00 pm (EDT)   Join us for our weekly Q&A and facilitated discussions during our online Food Industry Virtual Office Hours. Speak directly to Cornell University food safety … Continue reading →

ACS Conference Cancellation

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After deliberation, due to events outside our control, we have made the difficult decision to cancel the 37th Annual ACS Conference & Competition, scheduled to take place in Portland, Oregon July 22-25. Our priority is you – our valued conference … Continue reading →

Food Industry Office Hours

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Join us for another online session of Food Industry Office Hours on Tuesday, April 14 from 4 pm to 5 pm. These sessions offer you the opportunity to speak directly to Cornell University Food Safety Experts in dairy, fresh produce, … Continue reading →

COVID-19 Resources

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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 →

Call for Webinar Presentations

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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 →

Food Safety Plan Coaching Workshop

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• Description of the workshop: This coaching workshop is offered throughout the country and is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive … Continue reading →

Food Safety Plan Coaching Workshops

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The Food Safety Plan Coaching Workshop sis a 2-day coaching workshop offered throughout the country and is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) … Continue reading →

Planning Guide for Cheese Festivals

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The American Cheese Society created this guide as a resource to help regional cheese guilds organize their own cheese festivals. It contains useful information and links to online resources, and templates that organizations can reference during the festival planning process, onsite at the … Continue reading →

Member and Events Code of Conduct

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General Applicability This professional Code of Conduct (Code) outlines ACS’s expectations for all ACS members, volunteers, attendees, vendors, partners, officers, and event participants (jointly “Members and Participants”) as adopted by the ACS Board of Directors. Abiding by this Code is … Continue reading →

Ambassador Program

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The ACS Ambassador program is designed for ACS members who would like to volunteer their time to help raise awareness about ACS’s work and offerings, and recruit industry members to grow the ACS membership ranks. ACS Ambassadors often represent ACS … Continue reading →

ACS T.A.S.T.E. TEST® – How to Apply

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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 →

Recertification

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ACS Certified Cheese Professionals® and ACS Certified Cheese Sensory Evaluators® are required to renew their certification with ACS every three years by demonstrating continued professional development in the cheese industry. After the three-year period, candidates must submit evidence of continuing … Continue reading →

Industry Honors

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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 →

Board Nominations

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Each year, the ACS Nominating Committee seeks nominations of cheese industry professionals to serve in leadership positions on the ACS Board of Directors. ACS values and seeks diverse leadership as defined by race, ethnicity, gender, religion, age, sexual orientation, nationality, disability, appearance, … Continue reading →

Cheese Profile: Nature’s Harmony Cheeses

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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 →

Membership Levels

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ACS offers various membership levels to fit you or your company’s needs! Professionals in the cheese and related industries may join at the Professional Level as a Producer or Trade Affiliate. Student and Enthusiast memberships at the Associate Level are … Continue reading →

Award-Winning Tania Toscana

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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 →

Cheese Educator Directory

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The ACS Cheese Educator directory is designed to help those seeking expand their cheese knowledge and cheese education. ACS shares regionally based educational resources, including courses offered through university extension programs and dairy research centers, state regulatory contacts, and regional … Continue reading →

ACS CCP® Exam – How to Apply

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  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 →

Montréal Fromagiers

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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 →

Cheese Definitions and Categories

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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 →

Media Room

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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 →

Education & Opportunities

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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 →

ACS Presents: The Code Red Series

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  “This is a code red for humanity. The alarm bells are deafening, and the evidence is irrefutable.” – The UN Secretary-General AntĂłnio Guterres     The American Cheese Society presents The Code Red Series   From makers to mongers, … Continue reading →

Relief During COVID-19: SBA Programs that Can Help

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Join Peter Fehnel, Supervisory Economic Development Specialist & Veteran Business Outreach Officer, Small Business Administration, as he provides information and answers questions about SBA programs including Economic Injury Disaster Loans, Paycheck Protection Program, and more.   NOTE: This is part of … Continue reading →

Classified Ads

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Do you have equipment for sale? Land, a farm, or a creamery to sell or lease? Submit an ACS Classified Listing by emailing [email protected] with your ad and photos. Ads are free for ACS members, and $25 for non-members. Do … Continue reading →

Third-Party Audits Training

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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 →

2024 Official Conference Cheesemongers

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Meet the 2024 Official Conference Cheesemongers (OCCs). This team is a vital part of making ACS Annual Conference successful!     PAST OFFICIAL CONFERENCE CHEESEMONGERS  2023   Liz Steeves, ACS C.C.P®  Nicole Pinch, ACS C.C.P®  Austin Banach, ACS C.C.P®  Kyra … Continue reading →

Communications During A Crisis

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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 →

Addressing COVID-19

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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 →

Industry Data

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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

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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 →

Featured Cheese: Hudson Flower

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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 →

The Science of Artisan Cheese – A Recap

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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 →

2024 Meet the Cheesemaker

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  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 →

Selection Caseus

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An Exceptional Showcase for the QuĂ©bec Cheese Industry By Joan Kimball, MontrĂ©al Conference Co-Chair Producing over 52% of the cheese in Canada and offering a vast choice of top-quality varieties, QuĂ©bec has proudly honoured its cheesemakers for the last 13 … Continue reading →