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The leader for American Cheese

Welcome to the American Cheese Society 

The American Cheese Society (ACS) is the leader in promoting and supporting American cheeses, providing the cheese industry with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. 

Our site offers resources, education, industry directories, and other valuable tools for cheese professionals and enthusiasts alike.

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Learn, Show Your Skills, Grow

ACS Programs and Events

The American Cheese Society has numerous programs and events for the cheese community that provides educational resources, networking opportunities, and opportunities to showcase your achievements in cheesemaking, cheesemongering, and more.  

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Conference

As an industry and a professional association, we gather each year to celebrate and tackle challenges together. At the American Cheese Society Annual Conference, we celebrate a vibrant and growing market for world-class American-made cheeses.

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Competition

The American Cheese Society Judging & Competition is a technical and aesthetic evaluation of American-made cheeses. By hosting Judging & Competition, ACS shines the spotlight on American cheesemakers by showcasing their talents and work as leaders within the industry. 

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Certification

The American Cheese Society offers two industry certifications: ACS Certified Cheese Professional® (ACS CCP®) and ACS Certified Cheese Sensory Evaluator® (ACS CCSE®) that formally recognizes professional achievement at a national level

What's happening

Cheese Industry Events

Upcoming deadlines and cheese industry events

Fri, Feb. 28, 2025 10:00 AM - 11:00 AM

ACS Webinar: Latest Updates on Avian Flu Issues

Join the American Cheese Society and Dr. Sam Alcaine from the International Dairy Foods Association for an informative webinar on the latest updates regarding Avian Flu H5N1. Experts will discuss recent outbreaks, transmission patterns, prevention strategies, and response efforts.
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Fri, Feb. 28, 2025 2:00 PM - 3:00 PM

Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University

Join us for a webinar, “Tips for Bolstering Dairy Foods Businesses Through Successful Third-Party Audits,” hosted by NC State University! Learn some tips for passing audits such as Supplier Assurance, SQF, and more. Time will be reserved for participants to ask questions. Panelists Include:

Lynette Johnston, Ph. D.
ticket announcement
Mar. 15 — 16, 2025 All Day

The Science & Craft of Raw Milk Cheese Conference

A GATHERING OF CHEESEMAKERS, DAIRY FARMERS, AND SCIENTISTS. Two days of presentation and discussion, focused on the practices of cheesemaking and cheese milk farming, tailored to the specific interests, needs, and challenges faced by small-scale, artisan and farmstead raw milk cheesemakers.

All Events

  • Fri, Feb. 28, 2025 10:00 AM - 11:00 AM

    ACS Webinar: Latest Updates on Avian Flu Issues

    Join the American Cheese Society and Dr. Sam Alcaine from the International Dairy Foods Association for an informative webinar on the latest updates regarding Avian Flu H5N1. Experts will discuss recent outbreaks, transmission patterns, prevention strategies, and response efforts.
  • auditdairyimage
    Fri, Feb. 28, 2025 2:00 PM - 3:00 PM

    Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University

    Join us for a webinar, “Tips for Bolstering Dairy Foods Businesses Through Successful Third-Party Audits,” hosted by NC State University! Learn some tips for passing audits such as Supplier Assurance, SQF, and more. Time will be reserved for participants to ask questions. Panelists Include:

    Lynette Johnston, Ph. D.
  • ticket announcement
    Mar. 15 — 16, 2025 All Day

    The Science & Craft of Raw Milk Cheese Conference

    A GATHERING OF CHEESEMAKERS, DAIRY FARMERS, AND SCIENTISTS. Two days of presentation and discussion, focused on the practices of cheesemaking and cheese milk farming, tailored to the specific interests, needs, and challenges faced by small-scale, artisan and farmstead raw milk cheesemakers.

All Events

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