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Those Bloomin’ Bloomies

Ask Dr. Cheese: Those Bloomin’ Bloomies   Bloomy-rind cheeses are finicky creatures, says Gianaclis Caldwell, Pholia Farm co-owner and cheesemaker and author of the forthcoming book, Mastering Artisan Cheesemaking (Chelsea Green, Fall 2012). In this interview with San Francisco Chronicle … Continue reading

Industry Data

The American artisan, farmstead, and specialty cheese industry has been growing for decades, with more producers venturing into cheesemaking to meet growing consumer demand for unique, local, natural cheeses made using traditional methods. State of the U.S. Artisan/Specialty Cheese Industry … Continue reading

ACS T.A.S.T.E. TEST® Application Process

Applications are reviewed by ACS Staff and by the Certification Committee within thirty days of receipt of a completed application and application processing fee. Acceptance If you meet the eligibility criteria, we will send you an email notifying you of … Continue reading

Board Nominations

Each year, the ACS Nominating Committee seeks nominations of cheese industry professionals to serve in leadership positions on the ACS Board of Directors. The number of slots available and category of nominees sought is announced each year in advance of the nominating … Continue reading


Welcome to The American Cheese Society ACS is the leader in promoting and supporting American cheeses, providing the cheese industry with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. This site … Continue reading

Committees and Advisory Panels

The American Cheese Society is a network of volunteer leaders who provide resources in services of our members. Want to contribute? Learn about Committee Service and APPLY NOW to get involved. Certification Committee Oversees the creation, maintenance, and operation of … Continue reading

Advocacy & Engagement

The American Cheese Society engages with regulators and other key stakeholders on a regular basis to advance issues of importance to our members and the industry. This work keeps American cheesemakers, and particularly traditional cheesemaking practices, top-of-mind for industry decision-makers. … 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

ACS Scholarships

2021 Conference Scholarship For the 2021 American Cheese Society Virtual Conference, ACEF will be granting multiple general scholarships as well as the Peterson Company Scholarship for BIPOC Advancement. Unlike years past, when there have been separate scholarships for cheese makers, … Continue reading

Strategic Plan 2020

The ACS Strategic plan was developed with broad-based direction from stakeholders coupled with a proactive eye to the industry’s future. This multi-phased strategic planning process included: Board of Directors Self-Assessment and Analysis Member Satisfaction Survey Post-Conference Survey State of the Artisan and … Continue reading


Welcome to the American Cheese Society’s new website! If you are an active ACS member, you will have access to password-protected members-only content on this site, and you’ll be able to update and modify your account in our new member … Continue reading

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

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: 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

Featured Cheeses

Grafton Village Cheese’s Clothbound Cave-Aged Cheddar and Bear Hill By Marcella Wright, ACS CCP™ Cheesemaking has been a tradition in Grafton Village, Vermont since the late 1800’s when local dairy farmers formed a coop to pool their surplus milk. In … Continue reading

History & Archives

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

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