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Committee Service

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We’re looking for volunteer leaders to serve on our committees/panels and help identify and provide resources and support services for our membership. Learn more about the work each committee does and to discover where your talents might be needed. To … Continue reading →

Domain 10: Service

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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

Tips for Cheese Lovers

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Buying Cheese When buying cheese, it’s best to find a reliable source, such as a specialty market, cheese shop, or gourmet foods store that specializes in cheeses.  Often, your local farmer’s market and a cheesemaker’s Web site are excellent resources, as you will often … Continue reading →

ACS 2024 Annual Conference Registration

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Registration options include full registration, single-day passes, guest tickets, and special event tickets. For media credentials and press passes, please contact Endsley Eggert, Marketing Manager.   Register Now! Group Registration If you are registering a group of multiple individuals, you … Continue reading →

The Dairy Practices Council Preconference Workshops

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Preventative Maintenance Best Practices Pumps, Valves and Heat Exchanger Workshop 1:00-4:30 p.m., Embassy Suites Hotel Nashville Airport Learn preventative maintenance best practices. Hands-on experience with Pilot Scale Heat Exchanger and Demo Pump provided. Environmental Monitoring and Sanitation Controls Workshop Bus … Continue reading →

ACS 2023 Annual Conference Registration

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Registration options include full registration, single day passes, guest tickets, and special event tickets. For media credentials and press passes, please contact Endsley Eggert, Marketing Manager. Register as an Individual here. Register as a Group here. Group Registration If you … Continue reading →

American Cheese Society Resources

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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 →

Detailed Responsibilities Related to Cheese

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Please use the list below for examples of acceptable descriptions for the ‘Detailed Responsibilities Related to Cheese’ section of the ACS T.A.S.T.E. exam. Cheesemaker: Procure raw materials Cheese make Develop new recipes Determine ingredient mix (cultures, etc) Age cheese Develop HACCP Document cold … Continue reading →

Member-2-Member Marketing

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Member-2-Member Marketing messages are the quickest way to let the cheese community know about your product, service, or upcoming event. ACS will distribute your message through our bi-monthly Cheese Bytes newsletter to the entire active ACS membership. The cost for … Continue reading →

Volunteer

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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 →

Membership FAQs

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What’s the distinction between being an INDIVIDUAL and an ORGANIZATIONAL member of ACS? Individual Membership is designed for industry professionals who seek educational opportunities, networking, online resources, and professional development opportunities for personal growth and career advancement. An Individual Membership … Continue reading →

Member Profile: Surfing Goat Dairy

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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 →

Fall Beer Pairings

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Autumn is here and aside from crisper weather, apples, and leaves changing, it also means fall beer! Seasonal fall beers typically include pumpkin beers, fresh hop pale ales, and Oktoberfest style ales. While each of these beers is great by … Continue reading →

Privacy & Terms

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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 →

Innovation Center for U.S. Dairy Plant Food Safety Workshop

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Innovation Center for U.S. Dairy Plant Food Safety Workshop Overview: • This workshop teaches “HOW” to implement best practices that address the “what” of FSMA requirements • Topics include pathogen control, environmental monitoring, sanitary design, corrective actions, sanitation, and food … Continue reading →

Innovation Center for U.S. Dairy Plant Food Safety Workshop

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Innovation Center for U.S. Dairy Plant Food Safety Workshop Overview: • This workshop teaches “HOW” to implement best practices that address the “what” of FSMA requirements • Topics include pathogen control, environmental monitoring, sanitary design, corrective actions, sanitation, and food … Continue reading →

Innovation Center for U.S. Dairy Plant Food Safety Workshop

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Innovation Center for U.S. Dairy Plant Food Safety Workshop Overview: • This workshop teaches “HOW” to implement best practices that address the “what” of FSMA requirements • Topics include pathogen control, environmental monitoring, sanitary design, corrective actions, sanitation, and food … Continue reading →

Foreign Materials Prevention in Dairy Products

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The Innovation Center for U.S. Dairy provides a pre-competitive forum for processors and Co-ops to openly share food safety best practices and has been convening senior experts from dairy companies to share their best ways to prevent foreign material in … Continue reading →

Packing and Shipping Tips for Success

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Join Katie Grice, Process Evolution Manager for Murray’s Cheese, for a conversation about best practices in shipping, and how to set yourself up for success, and tips that will help you exceed your customer’s expectations. Key Takeaways It’s all in … 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 →

Board of Director Candidates

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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. The number of slots available and category of nominees sought is announced each year in advance of the nominating … Continue reading →

Conference Tours

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Experience the flavors of Buffalo like never before with our exclusive Pre-Conference and Post-Conference tours, designed to introduce conference attendees to our host city, Buffalo! Ticket costs for each tour vary and may include lunch, tastings, and transportation. All tours … 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 →

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 →

ACS Lexicon & Glossary

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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 →

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 →

Retailer Profile: The Cheese Shop in Concord, MA

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Owner Peter Lovis recently discussed The Cheese Shop, in Concord, Massachusetts, with the American Cheese Society. Below is his favorite “Desert Island” 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

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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 →

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 →

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 →

Board of Directors

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Interested in Board Service? Learn about serving on the Board and the nomination and election process. Contact the ACS Board of Directors.    

2024 Avian Flu Updates and FAQ

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For more information about the Highly Pathogenic Avian Influenza (HPAI) outbreak and its impact on dairy cows and cheese safety, check out the resources below.   ACS will update our information as the situation develops.   Centers for Disease Control … Continue reading →

4th Annual Ice Cream Tech Conference

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A two-day short course focused on bench-top formulation and pilot scale production of ice cream, featuring hands-on ice cream formulation. Course fee is $599.00 per person including lunch both days. Early bird tickets with a discount of $100 are available. … Continue reading →

Hands-On Cheese Workshop

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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 →