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Competition Entry Category History

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

Member and Events Code of Conduct

General Applicability This professional Code of Conduct (Code) outlines ACS’s expectations for all ACS members, volunteers, attendees, vendors, partners, officers, and event participants (jointly “Members and Participants”) as adopted by the ACS Board of Directors. Abiding by this Code is … Continue reading

Ambassador Program

The ACS Ambassador program is designed for ACS members who would like to volunteer their time to help raise awareness about ACS’s work and offerings, and recruit industry members to grow the ACS membership ranks. ACS Ambassadors often represent ACS … Continue reading

Say Gazta!

Jess Perrie, the first recipient of the Daphne Zepos Teaching Award (DZTA), is heading to the Basque region of Spain from April 1 – 16 of next year. She will be learning about traditional Basque cheesemaking techniques and how to create … Continue reading

Member Profile: Cheese CSAs

With the growing popularity of Community Supported Agriculture (CSAs) in the United States, many cheesemakers are partnering with local farms to offer a supplemental cheese CSA. Each CSA works a little differently, but the basics are that farmers offer “shares” … Continue reading

Tips for Cheese Lovers

Buying Cheese When buying cheese, it’s best to find a reliable source, such as a specialty market, cheese shop, or gourmet foods store that specializes in cheeses.  Often, your local farmer’s market and a cheesemaker’s Web site are excellent resources, as you will often … 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

Latin American Cheese- Short course

This 2-day, hands-on short course will be filled with the warm flavours of Latin American. Responding to the still growing Latin American Population in North America, cheese makers want to fill the growing demand of Latinos’ favourite food; cheese! Understand … 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

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

ACS Judging & Competition

The American Cheese Society Judging & Competition, the largest judging and competition of its kind for American-made cheeses, takes place in May each year. The winners are then announced and celebrated at the Awards Ceremony held during the ACS Annual … Continue reading

2024 ACS Certification Exams

DATES, DEADLINES, AND FEES FOR 2024 ACS CERTIFICATION The application period for the 2024 ACS Certified Cheese Professional Exam and the ACS Certified Cheese Sensory Evaluator T.A.S.T.E Test® are now open, and will close March 31st. Applications will be accepted … Continue reading

A Message from Valley Fig

Fall for Figs! Now’s the Perfect Season to Try Comfort Foods with Cheese and Figs Cheese and premium California Dried Figs are perfect partners on cheeseboards and in hearty comfort foods too. Here are a few of our fall favorites: … Continue reading

Valley Fig – October 2022

Fall for Figs! Now’s the Perfect Season to Try Comfort Foods with Cheese and Figs Cheese and premium California Dried Figs are perfect partners on cheeseboards and in hearty comfort foods too. Here are a few of our fall favorites: … Continue reading

2022 Maine Cheese Festival

Experience great cheese, live music, food trucks, and more including the announcements of winners from the 2nd Annual Maine Cheese Awards.

Donate to the ACE Foundation

Support ACS Educational opportunities with your tax-deductible donation to the American Cheese Education Foundation   Every contribution goes toward funding a variety of educational opportunities such as ACS Conference scholarships, webinars, and more. Donate now. The American Cheese Education (ACE) … Continue reading

Packing and Shipping your Competition Entries 2019

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

The Science of Artisan Cheese: Online Edition

Every two years, over one hundred cheese makers, scientists, and members of the cheese industry gather at North Cadbury Court in Somerset for presentation and discussion of current research on topics related to artisan cheese. Since the first conference in … Continue reading

Making it Work – An SFA Member Panel

Join a panel of Maker members who will share their experiences tackling COVID-19. They will discuss the importance of mission, how their businesses have been impacted, and how they are moving forward.   Panelists: Ibraheem Basir, Founder & CEO, A … Continue reading

Dairy Foods Industry Virtual Office Hours

Dairy Foods Industry Virtual Office Hours Tuesday, June 9, 2020 | 1:00 pm to 2:00 pm (EDT) Cornell University dairy foods safety faculty will facilitate this session in collaboration with the Dairy Foods Research Centers, the National Dairy Council and the … Continue reading

Food Industry Virtual Office Hours

Food Industry Virtual Office Hours Thursday, April 30, 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 … Continue reading

Webinar — Industrial Cybersecurity: How to Get Started and Why it Matters to Food & Beverage Producers

Food and beverage production is a rapidly changing industry, incorporating increased automation, centralized Manufacturing Intelligence (MI), and interdependent supply chains. This and the complexities of these networked systems serves to amplify cybersecurity threats and vulnerabilities, creating risks to production and … 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

Newsletter Archive

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

Deadlines and Fees for ACS Certification Tests

The application period for 2021 ACS Certified Cheese Professional Exam is now closed. Important Deadlines for the ACS Certification Programs February 24 – April 30: Application period March 1: Deadline for recertification for the 2014 and 2017 classes of CCPs. … Continue reading

ACS Judging & Competition Cheese Entry Categories

Click Here to Download the Full List of 2024 Categories   A. FRESH UNRIPENED CHEESES Cheese Curds, Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Impastata, Mascarpone, Quark, Ricotta. Excluded: Cheeses with any added flavor (Refer to Category KA), Queso … Continue reading

Judging & Competition- About

The American Cheese Society Judging & Competition, a technical and aesthetic evaluation of American-made cheeses, takes place in June each year. The winners are then announced and celebrated at the Awards Ceremony held during the ACS Annual Conference. By hosting … Continue reading

Conference Educational Sessions

The American Cheese Society maintains an archive of ACS Conference Presentations. Each year, after the ACS Annual Conference, the presentations are made available to members here. Our collection of presentations dates back to 2010. Currently, the years 2013-Present are available … Continue reading

Volunteer

Volunteers are the heart of ACS. As an active non-profit membership organization, our organization relies on and values the support of our volunteer leaders who share their passion, knowledge, time, and talents to advance the association and the wider cheese … Continue reading

ACS Lexicon & Glossary

The ACS Cheese and Dairy Product Lexicon and Glossary (ACS Lexicon & Glossary) aims to facilitate conversations across the supply chain of cheese by creating a credible, modern resource that provides a greater understanding of the myriad ways in which … Continue reading