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Classified Ads

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Do you have equipment for sale? Land, a farm, or a creamery to sell or lease? Submit an ACS Classified Listing by emailing [email protected] with your ad and photos. Ads are free for ACS members, and $25 for non-members. Do … Continue reading →

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 →

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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 →

2024 Avian Flu Updates and FAQ

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For more information about the Highly Pathogenic Avian Influenza (HPAI) outbreak and its impact on dairy cows and cheese safety, check out the resources below. Ā  ACS will update our information as the situation develops. Ā  Centers for Disease Control … Continue reading →

Renewing Your Membership

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Weā€™re making renewing your ACS membership even easier! Starting in October each year, you will receive a renewal invoice for your ACS membership. This invoice will remain open on your account until two months after the December expiration. If you’d … Continue reading →

Travel & Lodging

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ROOM BLOCK BOOKING NO LONGER AVAILABLE DEADLINE HAS PASSED   We are excited to have you join the cheese community in Portland, OR for the ACS 2020 Annual Conference. The majority of conference functions and sessions for attendees will take … Continue reading →

Travel & Lodging

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ACS ROOM BLOCKS We are excited to have you join the cheese community in Buffalo, NY for the ACS 2024 Annual Conference. The majority of conference functions and sessions for attendees will take place at the Buffalo Convention Center located … Continue reading →

Member and Events Code of Conduct

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General Applicability This professional Code of Conduct (Code) outlines ACSā€™s expectations for all ACS members, volunteers, attendees, vendors, partners, officers, and event participants (jointly ā€œMembers and Participantsā€) as adopted by the ACS Board of Directors. Abiding by this Code is … Continue reading →

Domain 2: Operations

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Facilities A. Sanitary design B. Zones C. Climate controlled environments D. Milk processing and storage facilities E. Cheesemaking facilities F. Cheese ripening environments and aging facilities G. Packing rooms H. Finished product storage, preparation, and sale Equipment and utensils A. … Continue reading →

Affinage: Techniques, Microbes and Facilities

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Affinage: Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include visits to local cheese aging spaces for a tour and discussion … Continue reading →

2023 ACS Virtual Certification Exam Information

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test PASSWORD: 500miles   Some reminders for you: As a reminder, instructions on how to download exams are in this article:Ā HOW TO DOWNLOAD EXAMS.Ā  The Virtual CCP exam is split intoĀ 2 SEPARATE PARTSĀ – just like it was for the Mandatory … Continue reading →

2024 ACS Sponsorship Opportunities

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Sponsors support ACS and help make our Conference and Judging & Competition possible.Ā  Conference allows businesses to showcase their products and services to nearly 1,000 cheese industry leaders. Our sponsors gain access to the world’s most respected cheese and specialty … Continue reading →

ACS Conference Scholarships Close May 1st

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ACS Conference Scholarships applications close on May 1st! Interested in attending the ACS Conference but not sure if its in the budget this year? Apply to an ACS Conference Scholarship! If you do not receive a scholarship of any kind … Continue reading →

Best Practices for Managing Brine Systems

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Session Description: Brine systems are used to manufacture a variety of cheese types and forms. Systems have many sizes and configurations. Join these Artisan dairy food safety educators to learn best practices to ensure the safety of brining systems and … Continue reading →

Coping with Covid #3

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Session Description: Continuing their exploration of how the pandemic has affected the cheese industry, the Coping with COVID panelists report from the perspectives of cheesemaker, distributor/importer, and retailers in the United States and Canada. This conversation will focus on the … Continue reading →

Monitoring Milk Quality on the Farm, Part 2

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Session Description The highest quality cheese comes from the highest quality milk. Cheesemakers agree that the best products are made from milk that is low in somatic cells and bacterial contamination. This webinar is part two of a series of … Continue reading →

Packing and Shipping Tips for Success

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Join Katie Grice, Process Evolution Manager for Murray’s Cheese, for a conversation about best practices in shipping, and how to set yourself up for success, and tips that will help you exceed your customerā€™s expectations. Key Takeaways Itā€™s all in … Continue reading →

Welcome!

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Welcome to the American Cheese Society’s new website! If you are an active ACS member, you will have access to password-protected members-only content on this site, and you’ll be able to update and modify your account in our new member … Continue reading →

Food Safety Plan Coaching Workshop

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ā€¢ Description of the workshop: This coaching workshop is offered throughout the country and is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive … Continue reading →

Food Safety Plan Coaching Workshops

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The Food Safety Plan Coaching Workshop sis a 2-day coaching workshop offered throughout the country and is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) … Continue reading →

Recertification

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ACS Certified Cheese ProfessionalsĀ® and ACS Certified Cheese Sensory EvaluatorsĀ® are required to renew their certification with ACS every three years by demonstrating continued professional development in the cheese industry. After the three-year period, candidates must submit evidence of continuing … 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, ACSā€™s only Hawaiian member is enjoying the season.Ā  Surfing Goat Dairy, located in Kula, HI, continues to be as busy … 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 gourmetĀ foods store that specializes in cheeses.Ā  Often, your local farmer’s market andĀ a cheesemaker’s Web siteĀ areĀ excellent resources, as you will often … 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 AlimentariusĀ provides global standards for the definition of cheese: Cheese … Continue reading →

Media Room

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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 →

Membership

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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 →