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Oral History Archive: Interviews

As part of an ongoing project to capture the history of ACS, Member and Past President Christine Hyatt of Cheese Chick Productions, has conducted a series of interviews with fellow ACS members. Learn about our collective history in the ACS … Continue reading

Programming

Programming is central to ACS’s Mission & Values of providing educational resources and networking opportunities to individuals and organizations within the cheese industry. ACS accomplishes this by offering various types of programming geared towards members of the cheese industry. We … Continue reading

Domain 4: Milk

Science of milk A. Microbiology B. Milk quality tests Milk composition and yields A. Milk components B. Intrinsic properties that affect composition and yield C. Extrinsic properties that affect composition and yield Milk source A. On farm production B. Purchased … Continue reading

Industry Data

The American artisan, farmstead, and specialty cheese industry has been growing for decades, with more producers venturing into cheesemaking to meet growing consumer demand for unique, local, natural cheeses made using traditional methods. State of the U.S. Artisan/Specialty Cheese Industry … Continue reading

Cheese Profile: River’s Edge Chevre

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

Call for Presentations – 2022

Do you have broad experience as a presenter (working with and speaking to diverse audiences)? Is your content fresh and highly relevant to cheese industry professionals or enthusiasts? Would your audiences describe you as a dynamic presenter? If you answered … Continue reading

Ask Dr. Cheese: Washing Curd

Washing curd to produce a sweeter cheese isn’t a technique limited to Gouda production. “The Dutch are famous for it, but almost every country in Europe has water-cooked cheese,” says Neville McNaughton of CheezSorce, a cheese consultancy. McNaughton addresses some … Continue reading

About Us

ACS is the leading organization supporting the understanding, appreciation, and promotion of artisan, farmstead, and specialty cheeses produced in the Americas. At more than 2,100 members strong – nearly a doubling of membership in its last decade of operation – … Continue reading