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The Dairy Practices Council Annual Conference

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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 →

SF Cheese Fest Returns to San Francisco in September

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California Artisan Cheese Guild’s 8th Annual Festival Brings Cheese Lovers, Cheesemakers, Brands and Industry Leaders Together in San Francisco’s Most Prominent Cheese Celebration California Artisan Cheese Guild announces the return of SF Cheese Fest to San Francisco taking place at … Continue reading →

Dairy Basics: Fundamentals of Quality & Safety

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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 →

2-Day Practical Cheesemaking

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Presented by the OSU Food Innovation Center and the OSU Arbuthnot Dairy Center A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $579.00 per person including lunch both days. Day One … Continue reading →

Packing and Shipping your Competition Entries 2019

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Shipping Materials are Now Available The documents required for shipping your competition entries is now available. Log in to the Online Competition Entry System for access to your shipping materials. Receiving Day Your product should be shipped to arrive on … Continue reading →

Getting Your Cheese to Retailers

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Getting Your Cheese to Retailers – REGISTER NOW Date: March 25, 2021 Time: 12pm – 1pm MST Session Description: Join us for a discussion followed by a Q & A session with Sarah Masoni and Gordon Edgar, who will provide … Continue reading →

Coping with Covid #3

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Session Description: Continuing their exploration of how the pandemic has affected the cheese industry, the Coping with COVID panelists report from the perspectives of cheesemaker, distributor/importer, and retailers in the United States and Canada. This conversation will focus on the … Continue reading →

Renewing Your Membership

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We’re making renewing your ACS membership even easier! Starting in October each year, you will receive a renewal invoice for your ACS membership. This invoice will remain open on your account until two months after the December expiration. If you’d … Continue reading →

Coping with COVID: Live Q & A

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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

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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 →

2021 ACS Annual Conference

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  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 →

7th Annual Massachusetts Cheese Festival

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SAMPLE and purchase dozens of different cheeses, beverages and local foods MEET Massachusetts’ award-winning artisan cheesemakers ENJOY pairings with other local artisan foods and beverages TASTE wine, beer, and hard cider from New England’s best beverage makers LEARN about the … Continue reading →

Packing and Shipping your Competition Entries

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Shipping Materials are Now Available The 2023 Judging & Competition Platform Can Be Found Below View Award Force Entry Platform The documents required for shipping your competition entries are now available. Helpful links for shipping perishable items: FedEx UPS Receiving … Continue reading →

Oregon Cheese Festival

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The Oregon Cheese Festival is a farmers market-style event celebrating cheese and everything that goes with it. Sample and purchase local, artisan cheese, specialty foods, beer, wine, and cider from over 100 vendors. Culture Magazine, one of the leading periodicals … Continue reading →

CONFERENCE BACK OF HOUSE TEAM

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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 →

Domain 2: Operations

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Facilities A. Sanitary design B. Zones C. Climate controlled environments D. Milk processing and storage facilities E. Cheesemaking facilities F. Cheese ripening environments and aging facilities G. Packing rooms H. Finished product storage, preparation, and sale Equipment and utensils A. … Continue reading →

Newsletter Archive

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This digital collection of newsletters spans the different iterations of the American Cheese Society’s member newsletter. Spanning from 1990 to the present, these newsletters serve as the main communication tool between the organization and our members. This archive encompasses our … Continue reading →

Advocacy & Engagement Timeline

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Ongoing: ACS engages with FDA on a regular basis via in-person meetings and phone calls to ensure open lines of communication and to build understanding of our industry. 2-12-2021: ACS Submits Comments to FDA on the Proposed Rule for Food … Continue reading →

State of the Industry Reports

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The State of the U.S. Artisan & Specialty Cheese Industry Reports are developed from responses to the biennial survey launched in 2016. This biennial study focuses on gaining an understanding of the current state of the U.S. artisan, farmstead, and … Continue reading →

Update on 12/10/15 Meeting Between ACS & FDA

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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 →

The Cultured Kitchen

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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

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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 →

Award-Winning Tania Toscana

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This past August in Madison, I had the pleasure of being introduced to Tania Toscana, an aged sheep milk cheese from Ontario, Canada’s Mariposa Dairy. It was love at first bite. In 1989, Bruce and Sharon Vandeberg, longing to work … Continue reading →

ACS CCP® Exam Preparation Guide

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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 →

Body of Knowledge

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The American Cheese Society Body of Knowledge is a comprehensive framework that aims to encompass the interdisciplinary domains of information that comprise the knowledge base of the cheese industry. Eleven Domains of Information are woven together to create the areas … Continue reading →

Selection Caseus

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An Exceptional Showcase for the QuĂ©bec Cheese Industry By Joan Kimball, MontrĂ©al Conference Co-Chair Producing over 52% of the cheese in Canada and offering a vast choice of top-quality varieties, QuĂ©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 →