On December 10, 2015, ACS leaders met with FDA representatives to touch base on a number of important regulatory issues affecting our industry. Below are some of the key outcomes from this productive meeting. Key Takeaways and Shared Goals ACS was candid … Continue reading
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Cheese Profile: Cheeses from Beehive Cheese Company
By Marcella Wright, ACS CCP™ ** November 2014: Update on Beehive Cheeses; Barely Buzzed, Promontory and the Apple Walnut Smoked Promontory won Bronze Medals in their classes at the 2014 World Cheese Awards held in London earlier this month. I … Continue reading
Membership Levels
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
Member Profile: Oakdale Cheese & Specialties
Living the American Dream. It’s something thousands of people aspire to, whether they live in the United States or are hoping to do so one day. Movies, books, music, and magazines have celebrated this concept for decades. For the Bulk … Continue reading
Retailer Profile: The Cheese Shop in Concord, MA
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
Preparing for a Third-Party Audit
Third-party audits are becoming more of a necessity for small companies to sell products into distribution channels. Preparing for an audit takes effort and time, but it is achievable and can reap financial rewards that come along with increased sales. … Continue reading
ACS Webinar: 5 Things to Ask Yourself Before Taking the CCP® Exam – March 2024
Join ACS staff and committee leaders as we discuss the Certification program. We will cover various topics and there will also be time for you to ask questions. Title: 5 Things to Ask Yourself Before Taking the CCP® Exam Description: … Continue reading
Affinage: Techniques, Microbes and Facilities
Affinage: Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include visits to local cheese aging spaces for a tour and discussion … Continue reading
ACS Webinar: Sustainability in the Dairy Supply Chain
Join ACS for a webinar on Thursday, February 22nd at 2pm MT/4pm ET. Title: Sustainability in the Dairy Supply Chain Speaker: Nathan Aldridge, Education & Training Manager, Gourmet Foods International Session Description: In partnership with the ACS Climate Impact Task … Continue reading
Cash Flow Planning a New Value-Added Dairy Foods Processing Business
Starting a new dairy food processing venture can be rewarding and challenging. During the startup phase of the business, cash flow will be stressed as processing skills are learned and consumer markets are established. It is important to realize the … Continue reading
The Dairy Practices Council Preconference Workshops
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
Turbulent Times: Taking Care of Milk Once It’s Left the Udder
Milking equipment that is improperly adjusted and storage practices that are less than optimal can damage milk resulting in a less desirable experience for the consumer. Turbulent Times: Taking Care of Milk Once It’s Left the Udder will discuss methods … Continue reading
Connecting Milk Quality with Udder and Animal Health
Is there a relationship between animal and udder health and the quality of milk that is produced? During Connecting Milk Quality with Udder and Animal Health, we will explore best practices and tools that can be applied for maintaining animal … Continue reading
Dairy Basics: Fundamentals of Quality & Safety
This one-day workshop addresses the principles of producing high quality and safe dairy foods. Participants in this workshop will gain knowledge of milk properties and factors important to producing quality dairy products. Good Manufacturing Practices (GMPs) and principles of cleaning … Continue reading
Science and Art of Cheese Making Short Course
Farmstead and artisan dairy processors and others interested in small-scale commercial cheese making, that take this course will gain knowledge of the materials and processes used to make cheese and learn techniques to improve their business. This 4-day course begins … Continue reading
Vermont Cheese Council’s Business Miniversity
Vermont Cheese Council is hosting a Business Miniversity this spring to provide valuable business skills training to cheesemakers, farmers, and food producers. We welcome food industry professionals from anywhere to join us! This 12-session program runs on Mondays and Wednesdays … Continue reading
Oregon Cheese Festival
Taste and buy cheese, drinks, and accompaniments from artisan and specialty producers from Oregon and beyond. Treat yourself to beverages by the glass and food carts. Celebrate cheese together again!
ACS Presents: The Code Red Series – Part. 3 – Dairy & Water – Our Most Powerful Resource
Please join us for the third in the 4-part series focusing in on sustainable business choices and adapting to climate change within the agricultural industry. This part of the series will focus on Water, our most powerful resource. Our special … Continue reading
ACS Code Red Series – Part 2 – Dairy & Animal Welfare
Each part of our Code Red Series will be host and moderated by Tim Hammerich, Producer, Host & Writer of Future of Agriculture Podcast with Bill Wavrin, D.V.M from Ferndale Farmstead as co-host and our industry prospective. We will then … Continue reading
Judging & Competition Enter
The 2022 Judging & Competition is no longer accepting entries. Submissions for the 2023 Judging & Competition will open in January 2023. If you have any questions about entering the ACS Judging & Competition, please don’t hesitate to Contact Us. … Continue reading
ZingTrain Visioning Webinar presented by DZTA
Join the Daphne Zepos Teaching Award on Monday, March 15 at 7 pm EST for a FREE visioning webinar hosted and lead by ZingTrain and Ari Weinzweig of the Zingerman’s Community of Businesses and 2020 DZTA recipient Matt Benham. Together … Continue reading
Leadership, Business Continuity, and Succession Planning
Session Description: Is your family business (farm or cheese factory) ready for governance? Succession planning takes leadership- how are you performing? Rena Striegel is an Iowa farm girl that has developed a successful business leadership company focused on food producers … Continue reading
Best Practices for Managing Brine Systems
Session Description: Brine systems are used to manufacture a variety of cheese types and forms. Systems have many sizes and configurations. Join these Artisan dairy food safety educators to learn best practices to ensure the safety of brining systems and … Continue reading
Marketing to Cheesemongers: A Primer for Cheesemakers
Session Description Cheesemongers play an essential role in helping your brand and product stand out in the cheese case. In this webinar, learn strategies from 2 veteran mongers on how to maximize your sales by marketing to your stand-in on … Continue reading
How to Build a Culture of Food Safety from the Ground Up
Many models of leadership are available for you to observe, be a party to, or suffer from. Most people happen onto their leadership style by mashing up the leadership styles of other people they have experienced. This session will be … Continue reading
Coping with COVID: Live Q & A
How has COVID affected cheesmakers, distributors, and retailers of varying sizes? How can you adapt to different challenges? Where do we see things going from here? Watch the previously recorded webinar, and come to this Q & A prepared with … Continue reading
Monitoring Milk Quality on the Farm, Part 2
Session Description The highest quality cheese comes from the highest quality milk. Cheesemakers agree that the best products are made from milk that is low in somatic cells and bacterial contamination. This webinar is part two of a series of … Continue reading
Virtual Member Meeting
ACS Virtual Member Meeting on July 23, 2020 At our first ever virtual meeting members engaged with familiar and new faces and received insight into the state of ACS and our industry. Watch the playlist in the order each event … Continue reading
ACS Fireside Chats
Thank you for joining us for ACS Fireside Chats Missed a Chat? Click below to watch a previous recording (all videos can be found on our IGTV). April 24, 2020 – Karen introduces the ACS Fireside Chat series May 1, … Continue reading
Selling on Amazon in the time of COVID and Beyond
E-commerce expert Betsy McGinn, founder of McGinn eComm, is encouraging brands to think of this as a time to not just react – but to thoughtfully respond and plan for online sales. In this webinar, she’ll cover what she is … Continue reading
Navigating Distribution in the Covid Environment with John Raiche, UNFI
Join John Raiche, UNFI’s Executive Vice President, Supplier Services, as he discusses how makers can work with distributor and retailer partners to forge stronger relationships, ensure ample inventory, and understand category shifts in the current environment. NOTE: This is part of … Continue reading
Food Industry Virtual Office Hours
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
Special Dairy Foods Industry Virtual Office Hours
Join us this week as the Cornell Food Safety Extension Team hosts Food Industry Virtual Office Hours. The first session will focus on the dairy foods industry and the second will be a general food industry session. Visit our … Continue reading
BRITISH CHEESE WEEKENDER
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
Special Dairy Foods Industry Virtual Office Hours
Special Dairy Foods Industry Virtual Office Hours Tuesday, April 28, 2020 | 12:00 pm to 1:00 pm (EDT) Join the Dairy Foods Research Centers for a special Dairy Foods Industry Virtual Office Hours focused on how the Dairy Foods Industry is addressing the … Continue reading
Contracts and COVID-19: Managing Obligations Now and in the Future
The language in your supply chain and distribution contracts can mean the difference between absorbing a crippling business catastrophe and finding a way out. Join experienced litigators Jeanne M. Hamburg and Deanna L. Koestel to review critical contractual clauses that … Continue reading
How Cheese Producers Will Survive
Join The Monger and Carlos Yescas of the Oldways Cheese Coalition for an important conversation about the future of the cheese industry and what cheese producers can do to survive in this challenging business environment. Learn how others are managing, … Continue reading
Special Dairy Foods Industry Office Hours to Address Questions on COVID-19
Join the Dairy Foods Research Centers for a special Dairy Foods Industry Office Hours focused on how the Dairy Foods Industry is addressing the COVID-19 pandemic. This special online session will allow you to speak directly to a panel of … Continue reading
Cornell Institute for Food Safety: Food Industry Office Hours
Speak directly to Cornell University Food Safety Experts in dairy, fresh produce, and processed foods and beverages, who will answer your questions on COVID-19 and its impact on the food industry. Dr. Kalmia Kniel, a virologist from the University of … Continue reading
Cornell Institute for Food Safety: Food Industry Office Hours
Speak directly to Cornell University Food Safety Experts in dairy, fresh produce, and processed foods and beverages, who will answer your questions on COVID-19 and its impact on the food industry. Dr. Kalmia Kniel, a virologist from the University of … Continue reading
Extending Cheese Shelf Life
Join the Center for Dairy Research for a free webinar on Wednesday, April 8 at 2 pm (CT). The impact of COVID-19 on the dairy industry calls for new tools in the cheesemaking toolkit. CDR staff will share ideas for … Continue reading
Working with Retailers: Tips for Makers During Challenging Times
Grocery stores and specialty food retailers are working overtime to keep their shelves stocked and supply chains open during this challenging time of COVID-19. Specialty food products are in demand and makers need to know how to best work with … Continue reading
Food Industry Virtual Office Hours- Addressing Your Questions Regarding COVID-19
Speak directly to Cornell University Food Safety Experts in dairy, fresh produce, and processed foods and beverages, who will answer your questions on COVID-19 and its impact on the food industry. Dr. Kalmia Kniel, a virologist from the University of … Continue reading
Practical Cheesemaking: Rooting out Defects at the Vat with Peter Dixon
Join Peter Dixon for three days of hands-on cheesemaking at Briar Rose Creamery, Dundee, OR Take part in an in-depth discussion of cheesemaking methods and techniques, including natural cheesemaking and autochthonous starter cultures as we make Raclette and Teleme. Discussion … 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
GREEK CHEESEMAKING, Day after Thanksgiving, St. Louis MO
GREEK CHEESEMAKING, Day after Thanksgiving, with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. St. Louis, Missouri 63143 Nov 29, 2019. Have fun getting your hands into a full array of traditional & professional cheese making methods that make your … Continue reading
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. St. Louis, Missouri 63143 Nov 2-3, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods … Continue reading
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. St. Louis, Missouri 63143 Sept 21-22, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market with Peter Dixon
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, … Continue reading
Protected: Cheese Safety & Quality Checklist
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