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ACS CCPĀ® Exam Preparation Guide

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The Certified Cheese ProfessionalĀ® 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 →

Certified Cheese ProfessionalĀ® Exam (ACS CCPĀ® Exam)

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The ACS Certified Cheese ProfessionalĀ® Exam encourages improved standards of comprehensive cheese knowledge and service, offering professionals in the cheese industry the opportunity to earn the distinguished title of ACS Certified Cheese ProfessionalĀ®, or ACS CCPĀ®. The letters ACS CCPĀ® … Continue reading →

Selection Caseus

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

Official Conference Cheesemongers

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2024 OCC Applications are closed Overview Each year, the ACS Annual Conference relies on the hard work and dedication of countless volunteers. Among these key volunteers are the Official Conference Cheesemongers (OCCs). The OCCs are a crucial part of conference … Continue reading →

2022 Conference Sponsorship Opportunities

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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 →

Bylaws of the American Cheese Society, Inc.

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Approved by the Membership on August 7, 2010 ARTICLE I: NAME, LOCATION AND DEFINITIONS Section 1. Name The name of the corporation shall be The American Cheese Society. Section 2. Location The administrative offices of the association shall be in … 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.    

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, itā€™s important to communicate business information with accuracy and empathy. Join Ed Tagliaferri, Executive Vice President, DKC, as he addresses key … Continue reading →

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. Ā  ACS will update our information as the situation develops. Ā  Centers for Disease Control … 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 CHEESEMONGERSĀ  2023   Liz Steeves, ACS C.C.PĀ®Ā  Nicole Pinch, ACS C.C.PĀ®Ā  Austin Banach, ACS C.C.PĀ®Ā  Kyra … Continue reading →

2021 ACS Annual Conference Sponsors

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Conference Sponsorship Each year, ACS hosts the foremost educationalĀ conference for cheese professionals. Producers, retailers, distributors, and other influencers from throughout the U.S., Canada, Europe, and beyond attend to network, sample products, and learn from one another. Learn more about sponsoring … Continue reading →

Competition Entry Category History

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The ACS Judging & Competition dates back to 1985, starting with just 90 cheeses from 30 cheesemakers with 5 judges. The second year of competition, 1986, had 68 entries in 13 categories. Fast-forward to today, the ACS Judging & Competition … 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 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 AlimentariusĀ provides global standards for the definition of cheese: Cheese … 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 →