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By Marcella Wright, ACS CCP™ I spent the last several weeks in Georgia helping transition my parents into Assisted Living. While my mom and I waited for my dad to recover from hip surgery, I introduced her to several new … Continue reading →

Grafton Village Cheese’s Clothbound Cave-Aged Cheddar and Bear Hill By Marcella Wright, ACS CCP™ Cheesemaking has been a tradition in Grafton Village, Vermont since the late 1800’s when local dairy farmers formed a coop to pool their surplus milk. In … Continue reading →

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 →

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 →

The ACS Retail Discount Program allows current ACS members to receive discounts when shopping at participating retailers in the U.S. and Canada. Below, please find a map and corresponding list of retailers offering discounts to ACS members. Members must display … Continue reading →

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 →

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 →

With the growing popularity of Community Supported Agriculture (CSAs) in the United States, many cheesemakers are partnering with local farms to offer a supplemental cheese CSA. Each CSA works a little differently, but the basics are that farmers offer “shares” … Continue reading →

ACS SURVEY KEY FINDINGS: How Is the COVID-19 Pandemic Impacting Your Business and the American Cheese Industry?   In May 2020, the American Cheese Society (ACS) surveyed 980 artisan cheese community members including cheesemakers, cheesemongers, retailers, buyers, and other industry … Continue reading →

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 →

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 →

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 →

The ACS Management Team is based in Denver, Colorado. Office Hours: Monday-Friday 9am-5pm (Mountain Time) The office is closed on observed U.S. Holidays. American Cheese Society P.O. Box 3406 Englewood, CO 80155 phone 720-328-2788 fax 303-200-7099

By Matthew Spiegler Recently, I had the opportunity to visit a top creamery on the Vermont cheese scene: Von Trapp Farmstead, in Waitsfield, VT, in the north-central area of the state. I was on my way to the Cellars At Jasper Hill, … Continue reading →