American Cheese Society

American Cheese Society
Name	American Cheese Society
Abbreviation	ACS
Formation	1983
Type	Nonprofit organization
Purpose	Promotion and education of artisan and specialty cheese
Headquarters	Denver, Colorado
Location	United States
Leader title	Executive Director

American Cheese Society is a nonprofit trade association dedicated to the American artisan and specialty cheese community, including cheesemakers, retailers, distributors, educators, and affiliated producers. Founded during the early 1980s artisan food movement, the organization has become a central convening body for producers linked to regional food movements, agricultural associations, and culinary institutions across the United States. The society connects stakeholders from farm cooperatives to culinary schools and industry partners through competitions, conferences, certification, and advocacy.

History

The organization emerged in 1983 amid rising interest in artisan foods associated with the Slow Food movement, regional farmers' market networks, and culinary revival led by figures tied to institutions such as the James Beard Foundation and culinary programs at Culinary Institute of America. Early founders comprised cheesemakers influenced by European traditions like those represented by Fromagerie operations in France and small dairies connected to Land Grant University extension services. During the 1990s and 2000s the society expanded alongside policy debates involving the Food and Drug Administration, state agricultural departments such as the Colorado Department of Agriculture, and pasture-based advocacy groups connected to the Sustainable Agriculture Research and Education Program. Its historical arc intersects with broader food system events including shifts in artisanal production, partnerships with trade groups like the Specialty Food Association, and responses to public health episodes that affected dairy processing.

Mission and Activities

The society's mission centers on education, networking, and the promotion of high-quality artisan and specialty cheese, articulated through collaborations with culinary institutions such as the Institute of Culinary Education and food policy organizations like the National Sustainable Agriculture Coalition. Activities include organizing regional and national events, publishing best-practice resources used by extension educators at universities like University of Wisconsin–Madison and cooperative networks tied to Land Grant University systems, and participating in standards discussions involving the Food Safety Modernization Act and regulatory agencies including the Centers for Disease Control and Prevention when foodborne outbreaks implicate dairy. The society also liaises with trade organizations such as the Specialty Food Association and retailers connected to chains like Whole Foods Market.

Membership and Certification

Membership comprises professional cheesemakers, farmstead operators, affineurs, retailers, distributors, certified cheese professionals, and allied businesses including equipment manufacturers and plating suppliers. Certification programs include the Certified Cheese Professional credential modeled with input from culinary curricula at the Culinary Institute of America and tested by panels of sensory experts from institutions like Pennsylvania State University and the University of Vermont. Members interact through networks involving cooperatives, artisan producers tied to regional identity such as Vermont cheddar makers, and retail partners including independent shops and foodservice groups associated with the National Restaurant Association.

Annual Conference and Competitions

The society hosts an annual conference that gathers cheesemakers, affineurs, retailers, judges, and academics from institutions like Oregon State University and Cornell University for seminars, workshops, and a judged competition. The competition awards medals that have influenced market recognition for producers linked to regions such as California, Wisconsin, and New York. Conference programming has featured demonstrations by chefs and authors connected to the James Beard Foundation and panelists from research centers like the Dairy Innovation Institute. Winners often gain exposure through partnerships with culinary festivals, trade shows such as the Fancy Food Show, and specialty retailers including Dean & DeLuca and regional farmers' markets.

Education and Outreach

Educational work spans continuing education, sensory analysis workshops, and technical resources for ripening, pasteurization, and aging informed by researchers at University of Wisconsin–Madison, Michigan State University, and Iowa State University. Outreach initiatives include collaborations with public health entities such as state departments of public health, culinary schools like the Institute of Culinary Education, and food policy groups including the National Sustainable Agriculture Coalition to support small-scale dairy infrastructure, grazing systems, and artisanal training. The society also provides scholarships and mentorship linking students at land-grant institutions, apprentice programs associated with established affineurs, and professional pathways into specialty retail networks.

Governance and Funding

Governance is carried out by a volunteer board of directors drawn from member categories—cheesemakers, retailers, distributors, and educators—with operational management by an executive director and staff headquartered in Denver, Colorado. Funding sources include membership dues, sponsorship from equipment manufacturers and ingredient suppliers, conference and competition fees, and philanthropic grants from foundations that support food systems work such as those that fund projects at universities like Cornell University and University of Vermont. The society’s governance practices intersect with nonprofit standards observed by organizations like the National Council of Nonprofits and follow accounting norms common among trade associations that engage with federal agencies including the Internal Revenue Service.

Category:Food industry trade groups Category:Non-profit organizations based in the United States Category:Dairy industry