Please use the list below for examples of acceptable descriptions for the ‘Detailed Responsibilities Related to Cheese’ section of the ACS T.A.S.T.E. exam. Cheesemaker: Procure raw materials Cheese make Develop new recipes Determine ingredient mix (cultures, etc) Age cheese Develop HACCP Document cold … Continue reading
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Cheese Profile: Avonlea Clothbound Cheddar
By Marcella Wright, ACS CCP™ I have a confession to make: my To-Do list of cheeses and things that go with cheese to review as of this writing has more than fifty items. During my cheese travels, it became increasingly … Continue reading
Dairy Basics: Fundamentals of Quality & Safety Workshop
Participants in the one-day Dairy Basics workshop will gain knowledge of milk properties and factors important to producing quality dairy products. This workshop will review the Good Manufacturing Practices (GMPs) and principles of cleaning and sanitizing that are key to … Continue reading
The Big Cheese: A Manager’s Toolkit
A deep dive course at Mons Formation in France for cheese department managers and specialty shop owners. This course covers sourcing cheese, inventory management, margin calculation, staff training, recall protocols, the science of cheese paper, receiving/inspecting/triaging cheese in retail. Hands-on … Continue reading
4th Annual Ice Cream Tech Conference
A two-day short course focused on bench-top formulation and pilot scale production of ice cream, featuring hands-on ice cream formulation. Course fee is $599.00 per person including lunch both days. Early bird tickets with a discount of $100 are available. … Continue reading
Dairy Basics: Fundamentals of Quality & Safety
This one-day workshop addresses the principles of producing high quality and safe dairy foods. Participants in this workshop will gain knowledge of milk properties and factors important to producing quality dairy products. Good Manufacturing Practices (GMPs) and principles of cleaning … Continue reading
COVID-19 Strategy Summit for Food & Restaurants
The Event COVID-19 Coronavirus has changed the world forever. While every industry will be impacted, the word of food and, in particular, restaurants are seeing a significant disruption to their business. As the pandemic spreads to every corner of the … 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 3: Cheese History, Definitions, and Categorization
History of cheese A. Milk preservation B. Economic history of cheese C. Anthropology/ social history of cheese D. Geography Definitions A. Codex Alimentarius B. Code of Federal Regulations C. Designations and name control D. Other designations Categorization A. Attributes that … Continue reading
Committees and Advisory Panels
The American Cheese Society is a network of volunteer leaders who provide resources in services of our members. We’re glad for your interest in joining our committees! We will be reopening applications for our committees after the ACS 2024 Conference. … 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
Member Directory
The searchable American Cheese Society Member Directory is a benefit of ACS membership. Only current members may be included in the Directory, and only current members have access to search the Directory. If you do not want to be included … 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
Featured Cheese: Zingerman’s Lincoln Log
By: Marcella Wright, ACS CCP This winter has been brutal in many parts of the country, with Michigan receiving record snowfalls. A few weeks ago, I found myself driving in a snow storm from Kalamazoo to Detroit looking forward to … Continue reading