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Kick off your ACS Conference experience by sampling regional cheeses paired with local spirits, wines, and beers. Join fellow ACS members in a “crawl”, stopping at several local Des Moines bars and restaurants. Each stop will be paired with a … Continue reading →

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 →

Each year, the ACS Nominating Committee seeks nominations of cheese industry professionals to serve in leadership positions on the ACS Board of Directors. ACS values and seeks diverse leadership as defined by race, ethnicity, gender, religion, age, sexual orientation, nationality, disability, appearance, … Continue reading →

March 11, 2017 To The Editor of The New York Times: The American cheese community is deeply saddened by the illness and loss of life reported in your March 11 article, “Two People Die After Eating Raw Milk Cheese Made … Continue reading →

The State of the U.S. Artisan & Specialty Cheese Industry Reports are developed from responses to the biennial survey launched in 2016. This biennial study focuses on gaining an understanding of the current state of the U.S. artisan, farmstead, and … Continue reading →

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 →

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 →

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 →

By Matthew Spiegler Recently, I had the opportunity to visit a top creamery on the Vermont cheese scene: Von Trapp Farmstead, in Waitsfield, VT, in the north-central area of the state. I was on my way to the Cellars At Jasper Hill, … Continue reading →

By Matthew Spiegler Dairy farming and haute-couture may not intersect very often, but at Arethusa Farm, in Litchfield, CT, two executives from Manolo Blahnik — makers of shoes coveted by the likes of Sarah Jessica Parker — have transformed what … Continue reading →

By Marcella Wright, ACS CCP™ I spent the last several weeks in Georgia helping transition my parents into Assisted Living. While my mom and I waited for my dad to recover from hip surgery, I introduced her to several new … Continue reading →

Holland’s Family Cheese: Marieke Goudas By Marcella Wright, ACS CCP™ In 2013, Marieke Penterman’s “Marieke Gouda” won Grand Champion at the US Cheese Championship. This award came less than five years after she made her first wheel of Gouda on … Continue reading →

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 →

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 →

By Marcella Wright, ACS CCP™ Recently I had the pleasure to visit Nature’s Harmony Farm in Northeast Georgia. Tim Young, Owner and Cheesemaker, in addition to a tour of his cheesemaking and aging facility, treated my husband and me to … Continue reading →

By Marcella Wright, ACS CCP™ ** November 2014: Update on Beehive Cheeses; Barely Buzzed, Promontory and the Apple Walnut Smoked Promontory won Bronze Medals in their classes at the 2014 World Cheese Awards held in London earlier this month. I … Continue reading →

Living the American Dream. It’s something thousands of people aspire to, whether they live in the United States or are hoping to do so one day. Movies, books, music, and magazines have celebrated this concept for decades. For the Bulk … Continue reading →

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 →

By Marcella Wright, ACS CCP™ Disclaimer: As many of you know, I am a Murray’s Cheese Set-Up Specialist for Kroger. However, the following profile is my own and neither Murray’s nor Kroger influenced it in any way. Every once in … Continue reading →

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 →

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 →

ROOM BLOCK BOOKING NO LONGER AVAILABLE DEADLINE HAS PASSED   We are excited to have you join the cheese community in Portland, OR for the ACS 2020 Annual Conference. The majority of conference functions and sessions for attendees will take … Continue reading →

By Marcella Wright, CCP On a recent trip to Los Angeles, I scored a substantial wedge of Award-Winning Fiscalini Bandage Cheddar. Made in the English tradition by Cheesemaker Mariano Gonzalez under the watchful eye of third generation dairy farmer, John Fiscalini. … Continue reading →

While the majority of us are in the depths of the cold, dark winter, and dreaming of warm, sunny escapes, ACS’s only Hawaiian member is enjoying the season.  Surfing Goat Dairy, located in Kula, HI, continues to be as busy … Continue reading →

Profile By: Marcella Wright, ACS CCP™ With the Super Bowl right around the corner, I thought I would profile a Cheese Spread that I found on Hilton Head Island when I was there last month. In the early 1930’s Danny … Continue reading →

This past August in Madison, I had the pleasure of being introduced to Tania Toscana, an aged sheep milk cheese from Ontario, Canada’s Mariposa Dairy. It was love at first bite. In 1989, Bruce and Sharon Vandeberg, longing to work … Continue reading →

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 →

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 →

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 →

Cheese Louise, in Richland, WA, offers around 60 cheeses on a regular basis.  Co-owners Bill and Tamara Krieger bring in additional cheeses for special events or occasions, such as Beecher’s Yule Käse, Rogue River Creamery’s limited-edition blues, and Okanogan Maple … Continue reading →

By Marcella Wright, ACS Certified Cheese Professional It’s fall and for blue cheese fans, that means it’s Rogue River Blue time… I’ll just say it at the top of this profile, David Gremmels and Cary Bryant are two of my … Continue reading →

In 2003, Kurt Beecher Dammeier opened Beechers Handmade Cheese at the famous Pike’s Place Market in Seattle. His first cheese was Flagship, a nutty, slightly sweet cheddar that has become synonymous with great Artisan Cheese of the Pacific Northwest. In 2010, … Continue reading →

Autumn is here and aside from crisper weather, apples, and leaves changing, it also means fall beer! Seasonal fall beers typically include pumpkin beers, fresh hop pale ales, and Oktoberfest style ales. While each of these beers is great by … Continue reading →

By Chris Carson, golf course superintendent and cheese layman On a recent road trip from San Diego to Seattle with my 27 year old daughter, Lydia, we visited many spectacular natural and man-made places, but the one destination that was … Continue reading →

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 →