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
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ACS Member Profiles
Faces and Stories of Our Community We love our members at ACS and want to share their stories far and wide. Keep checking back for more of their stories! If you’re an ACS member who’d like to be featured, contact … Continue reading
GREEK CHEESEMAKING, Day after Thanksgiving, St. Louis MO
GREEK CHEESEMAKING, Day after Thanksgiving, with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKINGĀ® book. St. Louis, Missouri 63143 Nov 29, 2019. Have fun getting your hands into a full array of traditional & professional cheese making methods that make your … Continue reading
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKINGĀ® book. St. Louis, Missouri 63143 Nov 2-3, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods … Continue reading
CHICAGO CHEESEMAKING, All-Day Weekend with Merryl Winstein
CHICAGO CHEESEMAKING, All-Day Weekend with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKINGĀ® book. Chicago IL (Evanston IL 60645) Friday & Saturday Oct 18-19, 2019, choose one day or both. Have fun getting your hands into a full array of traditional … Continue reading
Beer & Cheese pairing – Crooked Thumb Brewing – Safety Harbor
Celebrate the American Cheese Month with Michael Landis World Cheese Judge and Travis Kruger Owner of the Crooked Thumb Brewery for a reunion of collaboration in pairing up 5 of his beers with 5 American Artisan Cheeses. Michael & Travis … Continue reading
Cheese & Beer Pairing – Six Ten Brewing – Tampa
Celebrate the American Cheese Month with Michael Landis, World Cheese Judge and Chris Johnson, Head Brewer for an educational journey as you sample five American Artisan Cheeses, each paired with a Six Ten Craft Beer. We selected the Ellsworth Cheese … Continue reading
Cider & Cheese Pairing – Cigar City Cider & Mead – Ybor
Join us in historic Ybor City to celebrate American Artisan Cheese Month with Michael Landis World Cheese Judge and Jared Gilbert Cider maker as we taste a carefully selected pairing of unique cheeses with handcrafted ciders. We will be serving … Continue reading
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKINGĀ® book. St. Louis, Missouri 63143 Sept 21-22, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods … Continue reading
Shipping to the ACS Conference
If you are shipping food products to be used at conference for any event, ACS requires that you complete the Product Information Form. This does NOT include SWAG bag items. If you were approved to submit a SWAG bag item, … Continue reading
Oregon Cheese Festival
The Oregon Cheese Festival is a farmers market-style event celebrating cheese and everything that goes with it. Sample and purchase local, artisan cheese, specialty foods, beer, wine, and cider from over 100 vendors. Culture Magazine, one of the leading periodicals … Continue reading
Call for Webinar Presentations
ACS offers online education for ACS members at no cost throughout the year in the form of educational webinars courtesy of theĀ ACE Foundation. ACS is the leading organization supporting the understanding, appreciation, and promotion of artisan, farmstead, and specialty cheeses … Continue reading
Protected: Cheese Safety & Quality Checklist
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WSU Basic-Plus Cheese Making Short Course
The Basic-Plus class will be held at WSU Mount Vernon, WA, Feb 5-7,2019. This 3-day offering is intended for the beginning cheese maker who is serious about pursuing cheese making as a business activity at the farmstead or artisan level. … Continue reading
Lavonia Welcomes American Cheese Month
Marcella The Cheesemonger will present a discussion on American Artisan Cheese, October 9th at 630pm at the Lavonia, Georgia Community Center. A covered-dish dinner will precede the Cheese Discussion.
Celebrating American Cheese Month – Final Taste Off!
October… it’s one of the best months of the year. It’s a little less warm, football season is in full swing, Halloween is right around the corner, and, perhaps most importantly, it’s the time to celebrate the delicious diversity that … Continue reading
Celebrating American Cheese Month – Taste Off (Round 2): Midwest vs South
October… it’s one of the best months of the year. It’s a little less warm, football season is in full swing, Halloween is right around the corner, and, perhaps most importantly, it’s the time to celebrate the delicious diversity that … Continue reading
Celebrating American Cheese Month – Taste Off (Round 1): Coast vs Coast
October… it’s one of the best months of the year. It’s a little less warm, football season is in full swing, Halloween is right around the corner, and, perhaps most importantly, it’s the time to celebrate the delicious diversity that … Continue reading
Sweet Combs of Honey: Cheese and Cheeseboards
Join Marcella The Cheesemonger at Sweet Combs of Honey from 4pm to 6pm on Friday October 12th. Enjoy a selection of American Artisan Cheeses and the presentation of Marcella’s new line of handmade Cheese Boards.
Advocacy & Engagement Timeline
Ongoing: ACS engages with FDA on a regular basis via in-person meetings and phone calls to ensure open lines of communication and to build understanding of our industry. 2-12-2021: ACS Submits Comments to FDA on the Proposed Rule for Food … Continue reading
American Cheese Grazing and Wine Sipping
Marcella The Cheesemonger and Blue Haven Bee Company will host an afternoon of cheese grazing and wine sipping on October 20th from 4pm to 7pm at 2069 Bond Street, Canon, Georgia. This event is possible because of the incredible generosity … Continue reading
Science and Art of Cheesemaking Short Course
Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. This 4-day course begins with a … Continue reading
Membership FAQs
Whatās 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
ACS Lexicon & Glossary
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
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, āTwo People Die After Eating Raw Milk Cheese Made … Continue reading
The Cultured Kitchen
We are pleased to share a selection of recipes developed by ACS, all featuring artisan cheese and cultured dairy products. Find recipes by course, or browse the alphabetical recipe directory below. All content and images associated with recipes Ā© 2015-2017 … Continue reading
A Visit To Von Trapp Farmstead
By Matthew Spiegler Recently, I had the opportunity to visit a top creamery on the Vermont cheese scene:Ā Von Trapp Farmstead, in Waitsfield, VT, in the north-central area of the state. I was on my way to theĀ Cellars At Jasper Hill, … Continue reading
Cheese Profile: Nature’s Harmony Cheeses
By Marcella Wright, ACS CCPā¢ Recently I had the pleasure to visit Natureās Harmony Farm in Northeast Georgia. Tim Young, Owner and Cheesemaker, in addition to a tour of his cheesemaking and aging facility, treated my husband and me to … Continue reading
Cheese Profile: Cheeses from Beehive Cheese Company
By Marcella Wright, ACS CCPā¢ ** November 2014: Update on Beehive Cheeses; Barely Buzzed, Promontory and the Apple Walnut Smoked Promontory won Bronze Medals in their classes at the 2014 World Cheese Awards held in London earlier this month. I … Continue reading
Membership Levels
ACS offers various membership levels to fit you or your company’s needs! Professionals in the cheese and related industries may join at the Professional Level as a Producer or Trade Affiliate. Student and Enthusiast memberships at the Associate Level are … Continue reading
Say Gazta!
Jess Perrie, the first recipient of the Daphne Zepos Teaching Award (DZTA), is heading to the Basque region of Spain from April 1 ā 16 of next year.Ā She will be learning about traditional Basque cheesemaking techniques and how to create … Continue reading
The Life of Cheese: Crafting Food & Value in America
I knew I wanted to read Heather Paxsonās book, The Life of Cheese: Crafting Food and Value in America, as soon as I heard about her. Ā An MIT anthropologist taking a serious look at the cheese world! Ā But I had … Continue reading
Cheese Profile: Rogue River Blue
By Marcella Wright, ACS Certified Cheese Professional Itās fall and for blue cheese fans, that means itās Rogue River Blue timeā¦ Iāll just say it at the top of this profile, David Gremmels and Cary Bryant are two of my … Continue reading
ACS Retail Discount Program
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
Those Bloomin’ Bloomies
Ask Dr. Cheese: Those Bloomin’ Bloomies Ā Bloomy-rind cheeses are finicky creatures, says Gianaclis Caldwell, Pholia Farm co-owner and cheesemaker and author of the forthcoming book, Mastering Artisan Cheesemaking (Chelsea Green, Fall 2012). In this interview with San Francisco Chronicle … Continue reading
ACS Scholarships
2024 Conference Scholarship For the 2024 Annual American Cheese Society Conference, ACEF will grant multiple general scholarships along with a variety of named scholarships to our community.Ā There will be a mixture of full scholarships that cover registration, a travel … Continue reading
Bylaws of the American Cheese Society, Inc.
Approved by the Membership on August 7, 2010 ARTICLE I: NAME, LOCATION AND DEFINITIONS Section 1. Name The name of the corporation shall be The American Cheese Society. Section 2. Location The administrative offices of the association shall be in … Continue reading
History & Archives
The American Cheese Society was founded in 1983 by Dr. Frank Kosikowski of Cornell University as a national grassroots organization for cheese appreciation and for home and farm cheesemaking. Looking Back, Looking Forward: ACS at 25 In 2008, to commemorate … Continue reading
Media Room
General Media Inquiries and Interview Requests 720-328-2788 | Contact Us Recent Releases & Updates 7/19/2023: “St. Malachi,” an Alpine-Style Cheese from Pennslyvania, Named First Place Best of Show at 2023 American Cheese Society Judging & Competition 7/17/2023: Cheese Pros Descend … Continue reading
Education & Opportunities
Find ways to get involved with ACS and the cheese industry here! Check out our educational programming, post your own events to the Industry Events Calendar, search for employment opportunities, explore our directories and Classifieds listings, and learn about volunteer … Continue reading
Membership
At more than 2,300 members strong, ACS is the leading organization supporting the understanding, appreciation, preservation, and promotion of artisan, farmstead, and specialty cheeses produced in the Americas. ACS provides the cheese community with educational resources and networking opportunities, while … 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 2,400 members strong ā nearly a doubling of membership in its last decade of operation ā … Continue reading