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Non-Conforming Product
Non-Conforming Product
Product Release
Product Release
Non Conforming Product
Non Conforming Product
HACCP Plan – Part B – Product Description
HACCP Plan – Part B – Product Description
Judging & Competition Eligibility Requirements
The ACS Board of Directors and Judging & Competition Committee have determined that the following types of entities may enter the ACS Judging & Competition: ACS Membership Entrant must be a current ACS Organizational member. If you are not sure … Continue reading
Shipping to the ACS Conference
If you are shipping food products to be used at conference for any event, ACS requires that you complete the Product Information Form. This does NOT include SWAG bag items. If you were approved to submit a SWAG bag item, … Continue reading
Packing and Shipping your Competition Entries
Shipping Materials are Now Available The 2023 Judging & Competition Platform Can Be Found Below View Award Force Entry Platform The documents required for shipping your competition entries are now available. Helpful links for shipping perishable items: FedEx UPS Receiving … Continue reading
American Dairy Goat Association Annual Cheese Competition
Syracuse, New York is the site of the American Dairy Goat Association’s annual cheese and body products competition held October 3-4, 2022. Judges for this year’s Cheese competition are Dr. Kerry Kaylegian of Penn State and Brian Schlatter of Hudson, … 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
Letter to the Editor of the New York Times
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
Packing and Shipping your Competition Entries 2019
Shipping Materials are Now Available The documents required for shipping your competition entries is now available. Log in to the Online Competition Entry System for access to your shipping materials. Receiving Day Your product should be shipped to arrive on … Continue reading
American Cheese Education Foundation Webinar Archive
Welcome to the ACEF Webinar Archive! Browse this resource to access educational webinar content from the ACS webinar collection. In addition to these webinars, you can also find online training at the Safe Cheesemaking Hub. Learn more about upcoming webinars … Continue reading
Advocacy & Engagement Timeline
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
Membership Benefits
Membership with the American Cheese Society provides access to targeted benefits, resources, tools, and discounts. Review the member benefits chart below to explore ACS Membership Levels and associated benefits. Find the ACS Membership Level that works for you, and learn … Continue reading
Judging Process
Judge Selection The ACS Judging & Competition, a blind competition, strives to achieve the highest level of integrity. Each year, the J&C Committee works diligently to identify and select judges who possess the utmost levels of expertise, ethics, and reliability. ACS … Continue reading
Cheese Educator Directory
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
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
Conference Educational Sessions
The American Cheese Society maintains an archive of ACS Conference Presentations. Each year, after the ACS Annual Conference, the presentations are made available to members here. Our collection of presentations dates back to 2010. Currently, the years 2013-Present are available … 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
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. ACS values and seeks diverse leadership as defined by race, ethnicity, gender, religion, age, sexual orientation, nationality, disability, appearance, … Continue reading
State of the Industry Reports
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
Body of Knowledge
The American Cheese Society Body of Knowledge is a comprehensive framework that aims to encompass the interdisciplinary domains of information that comprise the knowledge base of the cheese industry. Eleven Domains of Information are woven together to create the areas … Continue reading
2022 Conference Sponsorship Opportunities
Sponsors make our Conference possible while allowing businesses to showcase their products and services to nearly 1,000 cheese industry leaders. Our sponsors gain access to the world’s most respected cheese and specialty food professionals, and enjoy benefits (including recognition in … Continue reading
ACS Webinar: How You and Your Cow’s Milk Supplier Can Track and Reduce GHG Emissions: Getting Acquainted with FARM ES
Join ACS for a webinar on Friday, April 12th at 1pm MT/3pm ET. In partnership with the ACS Climate Impact Task Force, join ACS for our second event in our climate impact webinar series; an opportunity to learn and share … Continue reading
Exploring Co-packing for Value-Added Dairy Foods Businesses
Working with a co-packer may be a cost-effective choice for product production in certain situations. However, this is an avenue that should be thoroughly researched before pursuing it. During Exploring Co-packing for Value-Added Dairy Foods Businesses, hear from two dairy … Continue reading
Advanced Cheese Making Short Course
Since 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production … Continue reading
A Message from Valley Fig
Fall for Figs! Now’s the Perfect Season to Try Comfort Foods with Cheese and Figs Cheese and premium California Dried Figs are perfect partners on cheeseboards and in hearty comfort foods too. Here are a few of our fall favorites: … Continue reading
Valley Fig – October 2022
Fall for Figs! Now’s the Perfect Season to Try Comfort Foods with Cheese and Figs Cheese and premium California Dried Figs are perfect partners on cheeseboards and in hearty comfort foods too. Here are a few of our fall favorites: … Continue reading
Judging & Competition Enter
The 2022 Judging & Competition is no longer accepting entries. Submissions for the 2023 Judging & Competition will open in January 2023. If you have any questions about entering the ACS Judging & Competition, please don’t hesitate to Contact Us. … Continue reading
American Original Recipe / Open Categories – 3 Elements
C. AMERICAN ORIGINAL RECIPE / OPEN CATEGORY Cheesemakers will be asked for a brief explanation of what differentiates their entry. Cheeses recognized by the ACS as: Unique in their recipe and formulation Different from other acknowledged recipes for cheese types … Continue reading
Stay Open, Stay Safe: Ensuring Safety in Challenging Times with Paul Medeiros, NSF International
Stay Open, Stay Safe: Ensuring Safety in Challenging Times with Paul Medeiros, NSF International COVID-19 is challenging the food industry to re-think how to serve business partners while keeping employees and customers safe. Although traditional food safety practices are still … Continue reading
Working with Retailers: Tips for Makers During Challenging Times
Grocery stores and specialty food retailers are working overtime to keep their shelves stocked and supply chains open during this challenging time of COVID-19. Specialty food products are in demand and makers need to know how to best work with … Continue reading
Conference Tours
Experience the flavors of Buffalo like never before with our exclusive Pre-Conference and Post-Conference tours, designed to introduce conference attendees to our host city, Buffalo! Ticket costs for each tour vary and may include lunch, tastings, and transportation. All tours … Continue reading
Cheese Reads
We love to read about cheese! Here are some of our favorite publications. Looking for more about how to buy and serve cheese? Contact Us! Looking for more about how to buy and serve cheese? Read our Tips for Cheese Lovers. … Continue reading
Enter the ACS Judging & Competition 2018
If you have any questions about entering the ACS Judging & Competition, please don’t hesitate to Contact Us. You may also find your answer(s) in the Frequently Asked Questions. Entry Instructions Welcome to the ACS Judging & Competition Online Entry … 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
The Life of Cheese: Crafting Food & Value in America
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
Cheese Profile: Rogue River Blue
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
Preparing for a Third-Party Audit
Third-party audits are becoming more of a necessity for small companies to sell products into distribution channels. Preparing for an audit takes effort and time, but it is achievable and can reap financial rewards that come along with increased sales. … Continue reading
Judging & Competition Entry Deadline
The deadline to enter your product in the Annual ACS Judging & Competition is March 22nd. Don’t hesitate to enter!
Third-Party Audits Training
Learn everything you need to know about third-party audits from a long-time auditor, a retailer requiring audits, and distributors and cheesemakers who have gone through them. Though intended for cheesemakers, anyone who engages in third-party audits is welcome to attend. … Continue reading
ACS Webinar: Food Safety Culture – What Is It and Where Do I Begin?
Join ACS on Tuesday, October 10th at 12pm MT/2pm ET for a one-hour webinar titled “Food Safety Culture – What Is It and Where Do I Begin?” In 2019, the New Era for Smarter Food Safety identified Food Safety Culture … Continue reading
Hands-On Cheese Workshop
A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day One dives into the basics components necessary to make cheese. Day Two goes deeper … Continue reading
Hands-On Cheese Workshop (2-day)
A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day One dives into the basics components necessary to make cheese. Day Two goes deeper … Continue reading
Hands-On Cheese Workshop (2-day)
A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day one dives into the basics components necessary to make cheese and day two goes … Continue reading
Introduction to Dairy Fermentations
Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures … Continue reading
SF Cheese Fest Returns to San Francisco in September
California Artisan Cheese Guild’s 8th Annual Festival Brings Cheese Lovers, Cheesemakers, Brands and Industry Leaders Together in San Francisco’s Most Prominent Cheese Celebration California Artisan Cheese Guild announces the return of SF Cheese Fest to San Francisco taking place at … Continue reading
Turbulent Times: Taking Care of Milk Once It’s Left the Udder
Milking equipment that is improperly adjusted and storage practices that are less than optimal can damage milk resulting in a less desirable experience for the consumer. Turbulent Times: Taking Care of Milk Once It’s Left the Udder will discuss methods … Continue reading
Connecting Milk Quality with Udder and Animal Health
Is there a relationship between animal and udder health and the quality of milk that is produced? During Connecting Milk Quality with Udder and Animal Health, we will explore best practices and tools that can be applied for maintaining animal … Continue reading