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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The Cultured Kitchen
We are pleased to share a selection of recipes developed by ACS, all featuring artisan cheese and cultured dairy products. Find recipes by course, or browse the alphabetical recipe directory below. All content and images associated with recipes © 2015-2017 … 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
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
Travel & Lodging
ROOM BLOCK BOOKING NO LONGER AVAILABLE DEADLINE HAS PASSED We are excited to have you join the cheese community in Portland, OR for the ACS 2020 Annual Conference. The majority of conference functions and sessions for attendees will take … Continue reading
Fiscalini Farmstead’s San Joaquin Gold & Vintage Bandage Cheddar
By Marcella Wright, CCP On a recent trip to Los Angeles, I scored a substantial wedge of Award-Winning Fiscalini Bandage Cheddar. Made in the English tradition by Cheesemaker Mariano Gonzalez under the watchful eye of third generation dairy farmer, John Fiscalini. … Continue reading
The Life of Cheese: Crafting Food & Value in America
I knew I wanted to read Heather Paxson’s book, The Life of Cheese: Crafting Food and Value in America, as soon as I heard about her. An MIT anthropologist taking a serious look at the cheese world! But I had … 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
Certified Cheese Professional® Exam (ACS CCP® Exam)
The ACS Certified Cheese Professional® 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 Professional®, or ACS CCP®. The letters ACS CCP® … Continue reading
2024 Meet the Cheesemaker
Meet the Cheesemaker takes place during the ACS Annual Conference. The event enables producers of cheese and cultured dairy products to meet with and sample products to hundreds of key industry distributors, retailers, buyers, and food writers from throughout … Continue reading
Selection Caseus
An Exceptional Showcase for the Québec Cheese Industry By Joan Kimball, Montréal Conference Co-Chair Producing over 52% of the cheese in Canada and offering a vast choice of top-quality varieties, Québec has proudly honoured its cheesemakers for the last 13 … Continue reading
Classified Ads
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
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
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
Hazard Analysis & Preventive Controls for Small-Scale Dairy Processors Workshop
Participants in the one-day Hazard Analysis and Preventive Controls workshop will gain an understanding of the food safety elements required by the Food Safety Modernization Act (FSMA) for small-scale dairy food processors. This workshop reviews food safety practices required by … Continue reading
Introduction to Dairy Fermentations
Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures … Continue reading
Hazard Analysis & Preventive Controls Workshop for Small-Scale Dairy Processors
This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan. This course reviews the Food Safety Modernization Act (FSMA) requirements from the perspective of small-scale dairy food processors. The course reviews dairy hazards, preventive … Continue reading