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ACS Lexicon & Glossary

Posted on February 1, 2018 at 12:15 pm.

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 →

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

Posted on December 11, 2015 at 8:53 pm.

Written by Sarah Spira

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 →

Cheese Profile: Avonlea Clothbound Cheddar

Posted on January 28, 2015 at 1:07 pm.

Written by Sarah Spira

By Marcella Wright, ACS CCP™ I have a confession to make: my To-Do list of cheeses and things that go with cheese to review as of this writing has more than fifty items. During my cheese travels, it became increasingly … Continue reading →

Membership Levels

Posted on September 26, 2014 at 2:53 pm.

Written by Sarah Spira

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 →

Featured Cheese: Zingerman’s Lincoln Log

Posted on March 19, 2014 at 10:18 am.

Written by Adam Bundy

By: Marcella Wright, ACS CCP This winter has been brutal in many parts of the country, with Michigan receiving record snowfalls. A few weeks ago, I found myself driving in a snow storm from Kalamazoo to Detroit looking forward to … Continue reading →

Retailer Profile: The Cheese Shop in Concord, MA

Posted on March 19, 2014 at 9:15 am.

Written by Adam Bundy

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 →

The Life of Cheese: Crafting Food & Value in America

Posted on November 21, 2013 at 9:19 am.

Written by Sarah Spira

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 →

Featured Cheese: Sartori’s Cognac BellaVitano

Posted on November 21, 2013 at 9:06 am.

Written by Sarah Spira

Just in time for the holidays, Sartori Company is releasing its Limited Edition Cognac BellaVitano, Winner of The Super Gold (Best US Cheese) at the 2012 World Cheese Awards. Each wheel is hand-inspected and signed by one of the Master Cheesemakers … Continue reading →

Ask Dr. Cheese: Washing Curd

Posted on December 13, 2012 at 3:43 pm.

Written by Sarah Spira

Washing curd to produce a sweeter cheese isn’t a technique limited to Gouda production. “The Dutch are famous for it, but almost every country in Europe has water-cooked cheese,” says Neville McNaughton of CheezSorce, a cheese consultancy. McNaughton addresses some … Continue reading →

ACS CCP® Exam Preparation Guide

Posted on January 31, 2012 at 5:49 pm.

Written by Sarah Spira

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 →

Cheese Educator Directory

Posted on January 16, 2012 at 6:21 pm.

Written by Adam Bundy

The ACS Cheese Educator directory is designed to help those seeking expand their cheese knowledge and cheese education. ACS shares regionally based educational resources, including courses offered through university extension programs and dairy research centers, state regulatory contacts, and regional … Continue reading →

Cheese Definitions and Categories

Posted on March 3, 2011 at 5:23 pm.

Written by Adam Bundy

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 Alimentarius provides global standards for the definition of cheese: Cheese … Continue reading →

Bylaws of the American Cheese Society, Inc.

Posted on February 17, 2011 at 6:33 pm.

Written by Adam Bundy

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 →

History & Archives

Posted on February 17, 2011 at 6:30 pm.

Written by Adam Bundy

The American Cheese Society was founded in 1983 by Dr. Frank Kosikowski of Cornell University as a national grassroots organization for cheese appreciation and for home and farm cheesemaking. Looking Back, Looking Forward: ACS at 25 In 2008, to commemorate … Continue reading →

American Cheese Society Annual Conference

Posted on February 14, 2011 at 1:24 am.

Written by Adam Bundy

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 →

Board of Directors

Posted on February 15, 2011 at 4:28 pm.

Written by Adam Bundy

Interested in Board Service? Learn about serving on the Board and the nomination and election process. Contact the ACS Board of Directors.