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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 →

History & Archives

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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 →

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 →

The Dairy Practices Council Preconference Workshops

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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 →

Heather Tucker, Program Coordinator

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Heather Tucker joined ACS in early 2018 when she moved to Denver from Boston, MA after working for seven years at Tufts University in student life.  After graduating from Appalachian State University with a degree in public history, Heather worked … Continue reading →

Membership FAQs

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What’s the distinction between being an INDIVIDUAL and an ORGANIZATIONAL member of ACS? Individual Membership is designed for industry professionals who seek educational opportunities, networking, online resources, and professional development opportunities for personal growth and career advancement. An Individual Membership … Continue reading →

American Cheese Society Resources

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The American Cheese Society is dedicated to providing its members, industry professionals, and cheese enthusiasts with educational resources. Whether you are seeking information about best practices in cheesemaking, hoping to get a better understanding of the terms used in the … Continue reading →

Those Bloomin’ Bloomies

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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 →

Cheese Educator Directory

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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 →

Member-2-Member Marketing

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Member-2-Member Marketing messages are the quickest way to let the cheese community know about your product, service, or upcoming event. ACS will distribute your message through our bi-monthly Cheese Bytes newsletter to the entire active ACS membership. The cost for … Continue reading →

Judging & Competition 2024 – Call for Entries

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The Call for Entires for the 2024 Judging & Competition has now closed   Process for Submitting to Judging & Competition Determine Eligibility (review the eligibility requirements here) Note: only ACS organizational members are eligible to submit their cheese into … Continue reading →

Judging & Competition 2023 – Call for Entries

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  Welcome to the American Cheese Society’s Annual Judging & Competition! At this time, entries for the 2023 Judging & Competition have closed. More information regarding shipping will be released closer to May.   Review your submitted entries on Award … Continue reading →

2024 ACS Certification Exams

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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 →

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 →

ACS Conference Cancellation

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After deliberation, due to events outside our control, we have made the difficult decision to cancel the 37th Annual ACS Conference & Competition, scheduled to take place in Portland, Oregon July 22-25. Our priority is you – our valued conference … Continue reading →

Welcome!

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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 →

Yogurts, Fermented Milks and Probiotic Dairy Products

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This course, organized by the California Dairy Innovation Center, in collaboration with the Dairy Council of California and the California Dairy Research Foundation, is hosted by UC Davis. It is tailored for health professionals, product developers, R&D, production and marketing … Continue reading →

Hispanic & Mediterranean Cheeses

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A 2 day course at CalPoly, San Luis Obispo, CA. Attendees will learn about the major types of Hispanic & Mediterranean cheeses; review milk characteristics & quality factors; review basic microbiology & food safety. Attendees will practice & learn new … Continue reading →