ACS Certified Cheese Professionals® are required to renew their certification with ACS every three years by demonstrating continued professional development in the cheese industry. After the three-year period, candidates must submit evidence of continuing education and involvement in the cheese … Continue reading
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Responding to a Pandemic: Lessons Learned About Adapting and Preparing Your Workforce for Change
Session Description: This panel will discuss creating a “new normal” that is sustainable and restores productivity amidst a crisis. Panelists will focus on discussing plans of action related to the vaccine and how this can effect both employees and businesses. … Continue reading
Marketing to Cheesemongers: A Primer for Cheesemakers
Session Description Cheesemongers play an essential role in helping your brand and product stand out in the cheese case. In this webinar, learn strategies from 2 veteran mongers on how to maximize your sales by marketing to your stand-in on … Continue reading
Packing and Shipping Tips for Success
Join Katie Grice, Process Evolution Manager for Murray’s Cheese, for a conversation about best practices in shipping, and how to set yourself up for success, and tips that will help you exceed your customer’s expectations. Key Takeaways It’s all in … Continue reading
LgBRIEtq: The Cheese Industry Guide to Inclusivity of the LGBTQ+ Community
Through the insights and personal stories of panel members, this presentation both celebrates the cheese industry’s past inclusivity of the LGBTQ+ community while also exploring new steps we may all take to further accommodate our consumers and employees. Audience members … 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
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
Food Industry Virtual Office Hours- Addressing Your Questions Regarding COVID-19
Food Industry Virtual Office Hours Thursday, June 4, 2020 | 4:00 pm to 5:00 pm (EDT) Join us for our weekly Q&A and facilitated discussions during our Food Industry Virtual Office Hours to address questions on COVID-19. Speak directly to … Continue reading
SFA June Regulatory Call: Specialty Food Manufacturing Post-COVID
SFA June Regulatory Call: Specialty Food Manufacturing Post-COVID As essential businesses, many specialty food manufacturers remained operational during the pandemic. Yet with major public outbreaks in meatpacking and other processing plants, the rules and best practices for making food will … Continue reading
Business Planning During COVID-19: A Panel Discussion
Join specialty food industry advisor David Donnan and a panel of entrepreneurs as they discuss how business planning has been impacted by the pandemic. You’ll hear from makers and foodservice providers who have made quick pivots to adapt to changing … Continue reading
Coronavirus Food Assistance Program (CFAP) Direct Assistance to Producers Webinar
The U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) and Farm Service Agency (FSA) announced the two agencies will host a webinar on Thursday, May 14, 2020, at 1 p.m. ET, for farmers, ranchers and other producers interested in … Continue reading
Cheese O’Clock: Online Tasting with Janet Fletcher and Laura Werlin
Cheese O’Clock: Online Tasting with Janet Fletcher and Laura Werlin American Cheese Month is just around the corner. What better time to show our nation’s cheesemakers some love? Over four Thursdays in May, join food author and blogger Janet Fletcher … 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
Food Industry Virtual Office Hours to Answer COVID-19 Questions
Join us for our weekly Q&A and facilitated discussions during our Food Industry Virtual Office Hours. Speak directly to Cornell University food safety experts in dairy, fresh fruits and vegetables, and processed foods and beverages. Tuesday, April 21, 2020 | 12:00 … Continue reading
Food Industry Virtual Office Hours to Answer COVID-19 Questions
Join us for our weekly Q&A and facilitated discussions during our Food Industry Virtual Office Hours. Speak directly to Cornell University food safety experts in dairy, fresh fruits and vegetables, and processed foods and beverages. Faculty Participants: Dr. Sam Alcaine, Assistant Professor … Continue reading
Communications During A Crisis
The coronavirus is having an impact on the way that everyone does business. As companies adapt to new circumstances, it’s important to communicate business information with accuracy and empathy. Join Ed Tagliaferri, Executive Vice President, DKC, as he addresses key … Continue reading
Extending Cheese Shelf Life
Join the Center for Dairy Research for a free webinar on Wednesday, April 8 at 2 pm (CT). The impact of COVID-19 on the dairy industry calls for new tools in the cheesemaking toolkit. CDR staff will share ideas for … Continue reading
Coronavirus Relief Legislation: SBA Loans and More
Congress has taken action to provide relief to businesses struggling during the novel Corona virus pandemic. But what, specifically, are the options and how do you pursue them? The American Cider Association welcomes Ben Snipe, Director of Product Development and … Continue reading
7th Annual Massachusetts Cheese Festival
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
GREEK CHEESEMAKING, Day after Thanksgiving, St. Louis MO
GREEK CHEESEMAKING, Day after Thanksgiving, with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. St. Louis, Missouri 63143 Nov 29, 2019. Have fun getting your hands into a full array of traditional & professional cheese making methods that make your … Continue reading
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. St. Louis, Missouri 63143 Nov 2-3, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods … Continue reading
CHICAGO CHEESEMAKING, All-Day Weekend with Merryl Winstein
CHICAGO CHEESEMAKING, All-Day Weekend with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. Chicago IL (Evanston IL 60645) Friday & Saturday Oct 18-19, 2019, choose one day or both. Have fun getting your hands into a full array of traditional … Continue reading
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book. St. Louis, Missouri 63143 Sept 21-22, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods … Continue reading
Advanced Cheesemaking: Simplifying Difficult Cheeses with Peter Dixon
Advanced Cheesemaking is a six day intensive designed for cheesemakers who own or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. The focus is on making, … Continue reading
Conference Highlights
Educational Sessions Over 35 topical and timely sessions selected by the ACS Education Committee, including: Pre-Conference Offering: Artisan Cheese Food Safety Workshop A 6 hour in-person workshop intended for Artisan Cheese Producers who are preparing to create, or are already … Continue reading
DSANA Dairy Sheep Symposium
The DSANA Dairy Sheep Symposium is the major annual event of the dairy sheep industry in North America, providing an educational environment and fostering connections among dairy sheep producers, processors, and researchers. For 24 years, dairy sheep producers from all … Continue reading
Sweet Combs of Honey: Cheese and Cheeseboards
Join Marcella The Cheesemonger at Sweet Combs of Honey from 4pm to 6pm on Friday October 12th. Enjoy a selection of American Artisan Cheeses and the presentation of Marcella’s new line of handmade Cheese Boards.
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
CHEESE SENSORY EVALUATION
This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and practical information extremely useful for a while range of cheese and food professionals. The course, offered by cheese technologist, cheese … Continue reading
ACS T.A.S.T.E. TEST® – How to Apply
Step-by-Step Summary of CCSE T.A.S.T.E. Test® Application Process Review the dates, deadlines, and fees for the CCSE T.A.S.T.E. Test®. Review the eligibility criteria for the CCSE T.A.S.T.E. Test®. Please note that a High School Diploma or GED is no longer … Continue reading
Recertification
ACS Certified Cheese Professionals® and ACS Certified Cheese Sensory Evaluators® are required to renew their certification with ACS every three years by demonstrating continued professional development in the cheese industry. After the three-year period, candidates must submit evidence of continuing … Continue reading
HACCP Plan Development for Food Processors
Discover the basic concepts of HACCP and how to develop a plan for your company This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because … Continue reading
T.A.S.T.E Test® Preparation Guide
Candidates have 3 hours to complete the T.A.S.T.E. Test®. The test itself has two sections: Single attribute identification Cheese assessment and evaluation During the single attribute identification portion of the exam, each candidate will be provided with 10 different prepared … Continue reading
Detailed Responsibilities Related to Cheese
Please use the list below for examples of acceptable descriptions for the ‘Detailed Responsibilities Related to Cheese’ section of the ACS T.A.S.T.E. exam. Cheesemaker: Procure raw materials Cheese make Develop new recipes Determine ingredient mix (cultures, etc) Age cheese Develop HACCP Document cold … 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
ACS CCP® Exam – How to Apply
Step by Step Summary of CCP Application Process Review the dates, deadlines, and fees for the CCP Exam. Review the eligibility criteria for the CCP Exam. Please note that a High School Diploma or GED is no longer … Continue reading
Eligibility Criteria for ACS Certifications
Eligibility is determined at the time an application is submitted, and all eligibility requirements MUST be attained at the time of application. Future work hours are not considered in determining eligibility Requirements for Certification Exams Four thousand (4,000) hours of … 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
Annual Conference Volunteers
The ACS Annual Conference takes place with the support of hundreds of volunteers who generously contribute their talents and their time – from a few-hours shift up to a full week or more – to help make our events successful. … Continue reading
Education & Opportunities
Find ways to get involved with ACS and the cheese industry here! Check out our educational programming, post your own events to the Industry Events Calendar, search for employment opportunities, explore our directories and Classifieds listings, and learn about volunteer … Continue reading
Membership
At more than 2,300 members strong, ACS is the leading organization supporting the understanding, appreciation, preservation, and promotion of artisan, farmstead, and specialty cheeses produced in the Americas. ACS provides the cheese community with educational resources and networking opportunities, while … Continue reading