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ACS Lexicon & Glossary

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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 →

Tips for Cheese Lovers

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Buying Cheese When buying cheese, it’s best to find a reliable source, such as a specialty market, cheese shop, or gourmet foods store that specializes in cheeses.  Often, your local farmer’s market and a cheesemaker’s Web site are excellent resources, as you will often … Continue reading →

COVID-19 Resources

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To help support our community during this pandemic, our team has curated a list of resources across a variety of topics. We encourage you to utilize these resources as you look to make your own business plans and stay informed. … Continue reading →

ACS Judging & Competition Cheese Entry Categories

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The ACS Judging & Competition Committee has defined the following entry categories for the products entered into the ACS Judging & Competition.  Download the ACS Judging & Competition Categories   A. Fresh Unripened Cheeses Cheese Curds, Cottage Cheese, Cream Cheese, … Continue reading →

Member Profile: Surfing Goat Dairy

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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 →

Membership FAQs

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What’s the distinction between being an INDIVIDUAL and an ORGANIZATIONAL member of ACS? Individual Membership is designed for industry professionals who seek educational opportunities, networking, online resources, and professional development opportunities for personal growth and career advancement. An Individual Membership … Continue reading →

Member Profile: Arethusa Farm

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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 →

The Science of Artisan Cheese – A Recap

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Kate Arding, co-founder of Culture Magazine, ACS Board member, and Chair of the ACS Regulatory & Academic Committee, traveled to England in August 2012 for “The Science of Artisan Cheese” — a two-day conference held by the Specialist Cheese Makers … Continue reading →

Privacy & Terms

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The American Cheese Society (ACS) values your privacy and steadfastly believes in protecting information pertaining to our website visitors, members, and customers. We do not share information with third parties and we only contact you based on your requests and … Continue reading →

Member and Events Code of Conduct

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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 →

Member Benefits: Quick Access

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Review your membership level to find which benefits you are eligible for. Click on the image to download a PDF of the Member Benefits Chart. Resources Unique username/password for ACS web access All ACS digital and print communications 25% off … Continue reading →

Cheese Definitions and Categories

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Milk is defined in the Pasteurized Milk Ordinance as: The normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy hooved mammals. The Codex Alimentarius provides global standards for the definition of cheese: Cheese … Continue reading →

Food Industry Virtual Office Hours

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Food Industry Virtual Office Hours Thursday, April 30, 2020 | 4:00 pm to 5:00 pm (EDT)   Join us for our weekly Q&A and facilitated discussions during our online Food Industry Virtual Office Hours. Speak directly to Cornell University food safety … Continue reading →

Food Industry Office Hours

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Join us for another online session of Food Industry Office Hours on Tuesday, April 14 from 4 pm to 5 pm. These sessions offer you the opportunity to speak directly to Cornell University Food Safety Experts in dairy, fresh produce, … Continue reading →

Extending Cheese Shelf Life

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Join the Center for Dairy Research for a free webinar on Wednesday, April 8 at 2 pm (CT). The impact of COVID-19 on the dairy industry calls for new tools in the cheesemaking toolkit. CDR staff will share ideas for … Continue reading →

Membership Benefits

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Membership with the American Cheese Society provides access to 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, … Continue reading →

Advocacy & Engagement

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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 →

Support Cheese Education: Donate to the ACE Foundation

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ACE Foundation funding supports invaluable industry education, research, and outreach. Each generous, tax-deductible gift helps advance American cheese education now and into the future. If you have questions or need an invoice before donating, please contact us. Other ways to … Continue reading →

American Cheese Education Foundation Webinar Archive

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Welcome to the American Cheese Education Foundation Webinar Archive! The ACEF Webinar Archive, generously funded by the ACE Foundation, houses the American Cheese Society’s ongoing webinar series for you to watch and review on demand. Access to the ACEF Webinar Archive … Continue reading →

Renewing Your Membership

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We’re making renewing your ACS membership even easier! Everything will be processed through Quickbooks, letting you receive, print, and forward invoices to anyone in your company, pay directly with a credit card, or request an alternative payment method if needed. … Continue reading →

Virtual Member Meeting

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ACS Virtual Member Meeting on July 23, 2020 At our first ever virtual meeting members engaged with familiar and new faces and received insight into the state of ACS and our industry. Watch the playlist in the order each event … Continue reading →

ACS Webinar: Monitoring Milk on the Farm

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Monitoring Milk on the Farm Wednesday, June 24 – 2:00 p.m. MT Excellent milk quality means milk that is free from bacterial contamination and antibiotics. Presenter, Joe Klopfenstein, DVM DABVP, will discuss strategies to improve milk quality, cheese quality, and … Continue reading →

Exam Software and System Requirements

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About the Software (Examsoft) We take the integrity and security of the CCP Exam™ very seriously and have developed our exam processes, in-person proctoring techniques, and administration to reflect this dedication. ACS has partnered with ExamSoft, the world leader in … Continue reading →

Dairy Foods Industry Virtual Office Hours

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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 →

Food Industry Virtual Office Hours

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Food Industry Virtual Office Hours Thursday, May 7, 2020 | 4:00 pm to 5:00 pm (EDT) Join us for our weekly Q&A and facilitated discussions during our online Food Industry Virtual Office Hours. Speak directly to Cornell University food safety experts … Continue reading →

BRITISH CHEESE WEEKENDER

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Step this way for bank holiday cheese nirvana! Taking place from 8-10 May (Fri-Sun), the inaugural British Cheese Weekender is a free, online cheese festival featuring live-streamed talks, tastings, farm tours, quizzes and cookery demos by some of the country’s … Continue reading →