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Judging & Competition Winners

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    Competition Winner Archive This collection spans the years 1989-2022. Currently, the years 2000-2019 and 2022 are digitized.     2023 Winners (2023 Entrants) 2022 Winners 2019 Winners 2018 Winners 2017 Winners 2016 Winners 2015 Winners 2014 Winners 2013 … Continue reading →

American Cheese Society Annual Conference

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  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 →

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 →

Cheese Profile: Rogue River Blue

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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 →

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 →

History & Archives

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The American Cheese Society was founded in 1983 by Dr. Frank Kosikowski of Cornell University as a national grassroots organization for cheese appreciation and for home and farm cheesemaking. Looking Back, Looking Forward: ACS at 25 In 2008, to commemorate … Continue reading →

2022 ACS Annual Conference

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  Blazing the Trail for Cheese Portland, Oregon July 20-23, 2022   The American Cheese Society is the leader in promoting and supporting American cheeses and we held our first face-to-face conference since 2019 in July 2022.  Attendees were able … Continue reading →

Webinar — Industrial Cybersecurity: How to Get Started and Why it Matters to Food & Beverage Producers

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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 →

Cheese Industry Scholarships

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There are a number of industry scholarships available for members of the American Cheese Society community, offering enhanced educational opportunities in the United States and beyond. If you are a cheese professional looking for a great scholarship opportunity, we encourage … Continue reading →

A Visit To Von Trapp Farmstead

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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 →

Featured Cheeses

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Grafton Village Cheese’s Clothbound Cave-Aged Cheddar and Bear Hill By Marcella Wright, ACS CCP™ Cheesemaking has been a tradition in Grafton Village, Vermont since the late 1800’s when local dairy farmers formed a coop to pool their surplus milk. In … Continue reading →