Taste and buy cheese, drinks, and accompaniments from artisan and specialty producers from Oregon and beyond. Treat yourself to beverages by the glass and food carts. Celebrate cheese together again!
Search Results for "Buy dissertation product development, buy cheap essays online. Buy Paper Here: ���� ��� www.ESSAYPRO.ME ��� ���� Apa 6 dissertation citation, buy an essay cheap, buy custom essay online, where can i buy resume paper"
ADSA/ACS Discover Conference 2023
44th Annual Discover Conference WHY CHEESE FROM MILK? ACS and ADSA held this conference virtually May 3-4, 2023 Hosted by the American Dairy Science Association in collaboration with American Cheese Society You can still register to view the recordings until … Continue reading
Judging & Competition 2024
The American Cheese Society Judging and Competition, the largest event of its kind for American-made cheeses, will take place June 3-7, 2024, at the Huntington Bank Stadium on the University of Minnesota, Minneapolis campus. The Annual Judging and Competition (J&C) … Continue reading
American Dairy Science Association (ADSA) Discover Conference
Hosted by the American Dairy Science Association in collaboration with American Cheese Society, this ADSA Discover Conference will inform some of the latest research on the nutritional and health promoting aspects of milk and cheese. The overarching goals of this … Continue reading
2-Day Practical Cheesemaking
Presented by the OSU Food Innovation Center and the OSU Arbuthnot Dairy Center A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $579.00 per person including lunch both days. Day One … Continue reading
Judging & Competition Information 2023
The Largest cheese event of its kind took place May 15-19, 2023, ahead of 40th Annual Conference and the winners were announced at the ACS Annual Conference on July 19th. The winners have been posted here! Scores and feedback … Continue reading
Meet the Maker: Beehive Cheese
Meet the Maker: Beehive Cheese Co. Join the CA Artisan Cheese Guild for our first virtual meet-up of the year! We will be meeting each month on zoom to share product and industry information, hear cheesemaker stories and partake in … Continue reading
American Cheese Society Annual Conference
The American Cheese Society is the leader in promoting and supporting American cheeses and we are gearing up for the first face-to-face conference since 2019. Attendees can look forward to getting together for education and hands-on training, sampling cheese and … Continue reading
2022 ACS Annual Conference
Blazing the Trail for Cheese Portland, Oregon July 20-23, 2022 The American Cheese Society is the leader in promoting and supporting American cheeses and we held our first face-to-face conference since 2019 in July 2022. Attendees were able … Continue reading
ACS CCP® Directory
The ACS Certified Cheese Professional® Exam (ACS CCP® Exam) offers professionals in the cheese industry the opportunity to earn the distinguished title of ACS Certified Cheese Professional® or ACS CCP®. The letters ACS CCP® designate that an individual has demonstrated … Continue reading
ACS Sponsorship
For us to continue providing relevant resources and opportunities during these turbulent times, we are asking sponsors to provide financial support. Whether you are interested in sponsoring a specific effort or starting a mission sponsorship, we would be happy to … Continue reading
2021 Meet The Cheesemaker
American Cheese Society’s ‘Meet the Cheesemaker‘ Takes On A Virtual Twist This popular experience will be back at the 2021 American Cheese Society Annual Conference, and cheesemakers will be able to visit with attendees in small groups during the two-hour event on the ACS Annual Conference virtual event platform. Meet the Cheesemaker Powered by Gourmet Dash will … Continue reading
ACS Certified Cheese Professionals® Recertification Period Opens
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
CCP & CCSE – Recertification Deadline
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
ZingTrain Visioning Webinar presented by DZTA
Join the Daphne Zepos Teaching Award on Monday, March 15 at 7 pm EST for a FREE visioning webinar hosted and lead by ZingTrain and Ari Weinzweig of the Zingerman’s Community of Businesses and 2020 DZTA recipient Matt Benham. Together … Continue reading
Recertification Deadline for the 2014 and 2017 classes of CCPs.
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
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
Monitoring Milk Quality on the Farm, Part 2
Session Description The highest quality cheese comes from the highest quality milk. Cheesemakers agree that the best products are made from milk that is low in somatic cells and bacterial contamination. This webinar is part two of a series of … Continue reading
Transformative Budgeting: How the Zero-Dollar Approach can Radically Change your Business (and your Life!)
Session Description Zero-dollar budgeting is a dramatically different way of thinking about and planning out your cash flow. With this approach you’ll never wonder if you can afford something for your business again, and you might be able to afford … Continue reading
DZTA: Ancient Traditions and Modern Styles: Rethinking the Heritage of Mediterranean Cheese through Historical Approaches in Border Regions
As we strive to tell a history that is more accurate and inclusive, cheese is not excluded from our need to decolonize. Using an historical approach, Ann Campbell explores Mediterranean border regions to consider how cheesemaking technologies of the Near … Continue reading
Food Safety (HACCP) Online Workshop
Food Safety (HACCP) is a one-day online workshop designed to cover an introduction to HACCP in a plant setting. A variety of topics include the potential of dairy plant hazards, prerequisites, validation of HACCP plans, implementing HACCP, and regulations. This … Continue reading
ACS Sponsorship
For us to continue providing relevant resources and opportunities for our ACS members, we are asking sponsors to provide financial support. Whether you are interested in sponsoring a specific effort or starting a mission sponsorship, we would be happy to … Continue reading
Dairy Foods Industry Virtual Office Hours
Dairy Foods Industry Virtual Office Hours Tuesday, June 9, 2020 | 1:00 pm to 2:00 pm (EDT) Cornell University dairy foods safety faculty will facilitate this session in collaboration with the Dairy Foods Research Centers, the National Dairy Council and the … Continue reading
Special Dairy Foods Industry Virtual Office Hours
Join us this week as the Cornell Food Safety Extension Team hosts Food Industry Virtual Office Hours. The first session will focus on the dairy foods industry and the second will be a general food industry session. Visit our … Continue reading
Special Dairy Foods Industry Virtual Office Hours
Special Dairy Foods Industry Virtual Office Hours Tuesday, April 28, 2020 | 12:00 pm to 1:00 pm (EDT) Join the Dairy Foods Research Centers for a special Dairy Foods Industry Virtual Office Hours focused on how the Dairy Foods Industry is addressing the … Continue reading
Relief During COVID-19: SBA Programs that Can Help
Join Peter Fehnel, Supervisory Economic Development Specialist & Veteran Business Outreach Officer, Small Business Administration, as he provides information and answers questions about SBA programs including Economic Injury Disaster Loans, Paycheck Protection Program, and more. NOTE: This is part of … Continue reading
Supply Chain, Staffing and Customer Challenges
Join Emilio Mignucci, VP of Culinary Pioneering, DiBruno Bros. as he provides perspective on retail and online sales, the supply chain, importing issues, managing staff during a crisis, and how his customers are buying right now. NOTE: This is the … Continue reading
Special Dairy Foods Industry Office Hours to Address Questions on COVID-19
Join the Dairy Foods Research Centers for a special Dairy Foods Industry Office Hours focused on how the Dairy Foods Industry is addressing the COVID-19 pandemic. This special online session will allow you to speak directly to a panel of … Continue reading
Support Our Cheesemakers: Share a Cheeseboard
JOIN APRIL 25TH 4 PM MST AND SHARE A CHEESEBOARD FOR DINNER! Live stream via Instagram (@support_our _cheesemakers) and Facebook (@supportourcheesemakers) Due to the COVID-19 pandemic, many of our American artisan cheesemakers have been negatively impacted by the closure of … Continue reading
Serve Up Truth: Supply Chain Made Easy
Join Dr. Michele Pfannenstiel, CEO of Dirigo Food Safety, for this FREE webinar where you’ll: Learn the point of Supply Chain programs and how to do them well Understand how much time this all takes Figure out where you are … Continue reading
COVID-19 and Your Logistics Operation
Preparing your supply chain is critical for success in the face of a global crisis. As the situation surrounding the COVID-19 pandemic continues to evolve, it is essential that you effectively communicate and set expectations with your business partners to … Continue reading
Addressing COVID-19
We value and respect the investment and confidence you place in the American Cheese Society (ACS). We know during this pandemic many in our community are facing tough choices for their families, their businesses, and their future. Our team is … Continue reading
Practical Cheesemaking: Rooting out Defects at the Vat with Peter Dixon
Join Peter Dixon for three days of hands-on cheesemaking at Briar Rose Creamery, Dundee, OR Take part in an in-depth discussion of cheesemaking methods and techniques, including natural cheesemaking and autochthonous starter cultures as we make Raclette and Teleme. Discussion … Continue reading
Beginner’s Art & Science of Cheese Making Short Course
February 17 to 19, 2020 Register by December 1- $699 After December 1st- $749 Final Deadline for registration- February 1st, 2020. Have you ever wondered what makes cheddar a cheddar? Or how you could make cheese your own mozzarella? Cheese … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market with Peter Dixon
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, … 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
Competition Entry Category History
The ACS Judging & Competition dates back to 1985, starting with just 90 cheeses from 30 cheesemakers with 5 judges. The second year of competition, 1986, had 68 entries in 13 categories. Fast-forward to today, the ACS Judging & Competition … Continue reading
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
Domain 9: Inventory Management
Sourcing (inventory selection) A. Considerations B. Supplier programs Receiving A. Receiving protocols B. Unloading cheese Inventory management A. Ordering B. Rotation C. Controlling loss Storage & shelf life guidelines A. Product lifecycle B. Date marking and labeling C. Requirements for … Continue reading
Domain 6: Ripening
Science of cheese ripening A. Chemistry B. Microbiology Ripening parameters A. Climatic requirements B. Adjusting care based on unique batch parameters Ripening process A. Rind development B. Managing rind flora
Domain 1: Health, Regulations, Food Safety
Health A. Health benefits B. Health concerns Regulations governing cheese industry procedures A. Regulatory bodies B. Registration and licensing C. Milk D. Import/export E. Product labeling and dating F. Good Manufacturing Practices (GMPs) G,. Inspections, investigations, and targeted sampling Food … Continue reading
Newsletter Archive
This digital collection of newsletters spans the different iterations of the American Cheese Society’s member newsletter. Spanning from 1990 to the present, these newsletters serve as the main communication tool between the organization and our members. This archive encompasses our … Continue reading
ESSENTIAL PRINCIPLES OF CHEESE MAKING
This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms. During this intensive, participants will learn … Continue reading
Preventive Controls for Human Food – Dairy Food Processing
The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization … Continue reading
American Cheese Society Certifications
The American Cheese Society offers two industry certifications: ACS Certified Cheese Professional® (ACS CCP®) and ACS Certified Cheese Sensory Evaluator® (ACS CCSE®). To obtain these certifications, eligibility criteria must be met and an exam must be passed. Benefits of ACS … Continue reading
Di Bruno Brothers Cheddar & Horseradish with Bacon
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
Award-Winning Tania Toscana
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
Featured Cheese: Sartori’s Cognac BellaVitano
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
Beecher’s Handmade Cheese’s Flatiron, An American Original
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