Michele Haram-2012 Winning Cheese Plate
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Matt Caputo-2012Winning Cheese Plate
Matt Caputo-2012Winning Cheese Plate
Leah McFadden-2012 Winning Cheese Plate
Leah McFadden-2012 Winning Cheese Plate
Jeff DiMaio-2012 Winning Cheese Plate
Jeff DiMaio-2012 Winning Cheese Plate
CHEESE SENSORY EVALUATION
This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and practical information extremely useful for a while range of cheese and food professionals. The course, offered by cheese technologist, cheese … Continue reading
ACS CCP® Exam Preparation Guide
The Certified Cheese Professional® Exam is based on the skills and knowledge used by Cheese Professionals across the spectrum of the industry on a regular basis. The exam has 150 multiple choice questions and candidates have 3 hours to complete … Continue reading
DZTE Cheese & Wine Tasting Fundraiser
Join France 44 in supporting the next generation of cheese educators and researchers! We’re hosting an evening of casual grazing and imbibing in support of Daphne Zepos’ lifework in collaboration with DZTE and David Lockwood of Neal’s Yard Dairy. Daphne … Continue reading
Beginner’s 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
Directories
Find links to ACS directories, including the ACS Member Directory, Certification Directory, and Cheese Educator Directory, on this page. ACS Member Directory The ACS Membership Directory is a searchable database of all ACS members who have opted in to being included … Continue reading
Programming
Programming is central to ACS’s Mission & Values of providing educational resources and networking opportunities to individuals and organizations within the cheese industry. ACS accomplishes this by offering various types of programming geared towards members of the cheese industry. We … Continue reading
Letter to the Editor of the New York Times
March 11, 2017 To The Editor of The New York Times: The American cheese community is deeply saddened by the illness and loss of life reported in your March 11 article, “Two People Die After Eating Raw Milk Cheese Made … Continue reading
Cheese Trivia with the Daphne Zepos Teaching Endowment
Join DZTE for a fun and educational cheese trivia night on Zoom! Whether or not you are studying for an upcoming cheese-centric exam or want to sharpen your overall curd knowledge, we welcome you to join us for a night … Continue reading
Yogurts, Fermented Milks and Probiotic Dairy Products
This course, organized by the California Dairy Innovation Center, in collaboration with the Dairy Council of California and the California Dairy Research Foundation, is hosted by UC Davis. It is tailored for health professionals, product developers, R&D, production and marketing … Continue reading
Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages
Chapman University in Collaboration with the CA Dairy Innovation Center Presents: Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages on January 16-17, 2024. Experts will share the tricks and tips of formulating coffee and tea beverages … 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
2024 ACS Sponsorship Opportunities
Sponsors support ACS and help make our Conference and Judging & Competition possible. 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
Call for Presentations – 2024
Do you have broad experience as a presenter (working with and speaking to diverse audiences)? Is your content fresh and highly relevant to cheese industry professionals or enthusiasts? Would your audiences describe you as a dynamic presenter? If you answered … Continue reading
Deadline to Submit Nominations for the ACS Board of Directors
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 period. … Continue reading
Mozzarella & its Cousins
On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the provinces of Salerno and Caserta, the two areas of Campania renowned for their mozzarella di bufala. Also included are the small … Continue reading
2021 ACS Annual Conference
Moving Forward Together with Purpose The Virtual Experience: July 28-30, 2021 ACCESS THE 2021 ANNUAL CONFERENCE NOW! Register to view ALL educational sessions, visit the Exhibit Hall and reach out to other industry peers that attended the virtual … Continue reading
Board of Director Candidates
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 BACK OF HOUSE TEAM
OVERVIEW The ACS Conference takes place with the support of many of volunteers who contribute their time to help make our events successful. Key volunteers include the Conference Back of House Team. This team is a vital part of making … 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
Judging Process
Judge Selection The ACS Judging & Competition, a blind competition, strives to achieve the highest level of integrity. Each year, the J&C Committee works diligently to identify and select judges who possess the utmost levels of expertise, ethics, and reliability. ACS … Continue reading
Technical, Aesthetic, Sensory, Tasting Evaluation Test® (ACS T.A.S.T.E. Test®)
The ACS T.A.S.T.E. Test® (Technical, Aesthetic, Sensory, Tasting Evaluation) evaluates cheese professionals’ 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
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
2022 Conference Sponsorship Opportunities
Sponsors make our Conference possible while allowing 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 food professionals, and enjoy benefits (including recognition in … Continue reading
Home
Welcome to The American Cheese Society ACS is the leader in promoting and supporting American cheeses, providing the cheese industry with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. This site … Continue reading