Sarah Spira joined the ACS team in July of 2016. It was through her volunteer work with ACS on the Body of Knowledge that Sarah began to think about how her background as an information professional could be merged with her cheese experience. She brings a unique combination of knowledge, technical skills, and abilities to ACS, with well over a decade of cheese and specialty retail experience and a background in libraries, archives, and museums. Sarah comes to ACS from Hudson, NY, where she was the Retail Manager of Talbott & Arding Cheese and Provisions. Prior to that, she was manager and domestic cheese buyer at Formaggio Kitchen South End. In addition, Sarah completed an internship at one of the country’s leading cheese maturing facilities, The Cellars at Jasper Hill, located in Vermont, and was especially selected by Formaggio Kitchen to travel to Europe to source and select artisanal and farmstead cheeses.
Sarah is personally and professionally committed to the advancement of information and education in the cheese industry, and she has developed training programs for cheesemongers, taught many classes aimed at the enthusiastic cheese consumer, and written extensively about cheese for numerous online blogs and publications.
Sarah has taken workshops in Sensory Evaluation at the Vermont Institute for Artisan Cheese, and served as a judge for the Big E Gold Medal Cheese Competition in 2013 and 2014, and for the ACS Judging & Competition in 2015. In 2017, Sarah judged the cheese category for the Good Food Awards.
Sarah is originally from Oak Park, IL, and holds a BA in Sociology & Anthropology from Earlham College, and an MS in Library & Information Science from Simmons College. When not at work, Sarah enjoys learning about cheese, reading, making art, and spending time with friends and family.