Each year, the ACS Nominating Committee seeks nominations of cheese industry professionals to serve in leadership positions on the ACS Board of Directors. The number of slots available and category of nominees sought is announced each year in advance of the nominating period. Learn more about Board Service and the Board nomination process.
Meet the
Producer Member Candidates
Joshua Henning
Henning Cheese
Biography:
As a skilled cheesemaker with 14 years of hands-on experience, I specialize in crafting traditional Cheddar and Colby cheeses. I am currently in the Wisconsin Master Cheesemakers program aspiring to become a master cheesemaker by 2027. As a U.S. Marine Corp Infantry veteran, I bring a strong work ethic, leadership and a commitment to excellence to every aspect of what I do. I love working a problem and never shy away from a challenge. Working daily in each vat, I manage all stages of production—milk intake and culture development to curd cutting, stirring, hooping and aging—ensuring consistency and quality in every batch. We use time-honored methods to make cheese that reflects tradition, skill and care. I take pride in our product and in every person that plays a vital role in the production of our cheeses.
Statement of Intent:
With over a decade of hands-on experience, I bring a grounded perspective shaped by years of hard work and a deep respect for cheesemaking as a craft. I’m excited for this opportunity to serve on the American Cheese Society Board, representing everyday cheesemakers. My goal is to strengthen the connection between policy and production, advocating for practical, inclusive solutions to industry challenges. I want to ensure that those working at the vat have a voice in shaping the future of American cheese. I’m committed to promoting mentorship, expanding educational access, and supporting small and mid-sized producers across the country. I aim to help ACS remain a strong, supportive resource that brings our growing and diverse industry together.
Sam Schad
Capriole
Biography:
My first experience with the artisan cheese industry is also the first memory I have as a person. Eating a rawmilk washed rind goat cheese that had been sitting in the windowsill for a few hours while my mom worked in our family’s creamery. Throughout my childhood I would spend my summers and weekends traveling to local farmers markets with my grandparents. Going into highschool I was living on the farm and I would spend my weekends and summers milking our herd of over 500 goats. After graduating with my bachelor’s degree in accounting I began working part time in the office at Capriole while also going to school for my masters in business administration. I have been given the opportunity to see from milking, to aging, the finished product that comes with producing small batch artisan farmstead products. Now I run the facility and oversee all aspects of the business.
Statement of Intent:
Year 1:
- Joining the finance committee, looking for opportunities to potential increase revenue, or excessive costs where we could reduce our spending.
- Helping with the Planning committee, ACS will be in Louisville in 2026 and I hope to be a very useful asset for planning next years conference
Year 2:
- Developing a better understanding and firmer grip of the financing behind ACS building on previous year experience.
- Using previous experience years’ experience from planning committee to serve role as needed
- Joining the climate research task force, speaking on behalf of the farmers we work with and having their experiences reflected and understood.
Year 3:
- A comprehensive understanding of ACS’S finances and developing long-term plans for growth and sustainability
- Acting in multiple roles for both the planning and climate committee and expanding responsibilities.
I want to be able to speak on behalf of other small artisan producers, share their experience, and see how ACS can better assist creameries.
Meet the
Trade Affiliate Candidates
Mary Ann Ferrer
University of Guelph
Biography:
Dr. Mary Ann Ferrer. Dairy Programs Manager at University of Guelph, Department of Food Science.
As the Dairy Programs Manager at University of Guelph, Mary Ann serves as a link between the dairy processing industry and the University, ensuring education, research and technical services are reachable by the industry. She co-created the Dairy Technology Master and The Cheesemaking Certification Program where she serves as manager and lead instructor. Born and raised in Venezuela, Mary Ann came to Canada two decades ago to complete her Doctoral studies at University of Guelph. There she started her cheese career while investigating milk proteins and contributing to the Cheesemaking Technology Course. Since then, she has co-authored e-books and book chapters regarding cheese and dairy technology, organized and judged in cheese competitions, served in the ACS education committee, served as technical consultant for the food industry and government agencies and led few initiatives for the cheese industry.
Statement of Intent:
If elected as an ACS board member, I would like to work towards initiatives that would decrease trade challenges between neighboring countries and states/provinces with education and lobbying as well as more frequent industry discussions. I am interested in promoting and facilitating knowledge transfer from Universities in America and around the world to our cheesemakers, so that our industry can better utilize these resources to overcome challenges such as regulatory and safety issues of raw milk cheeses and use of innovative ingredients in cheese. As an enthusiastic cheese judge, I would like to support the ACS Cheese Competition by any mean I can. I would also like to see Canada and Mexico more involved with ACS work. More than anything, I would like to be helpful to our cheese community.
Ron Tanner
Tanner Food Group
Biography:
Ron Tanner is president of Tanner Food Group, a food consultancy focused on industry preparedness, international trade and regulatory activities.
Ron is a former executive team member of the Specialty Food Association (SFA), the leading trade association for the $207-billion specialty food industry. His last role after a 33-year career was Vice President, Education, Content and Advocacy. His responsibilities also included public relations, awards, industry and government relations. Ron managed SFA’s partnerships with associations and universities, including the American Cheese Society, National Grocers Association, UC Davis, Rutgers Food Innovation Center and others. He was responsible for the development of the Cheese Pavilion at the Fancy Food Shows.
Ron served on the ACS Food Safety & Regulatory Committee for six years; Chair from 2022 – 2024. He currently serves on the Governance Committee. He has presented multiple times at ACS Conferences, on avian flu, organic certification, FSMA and other subjects.
Statement of Intent:
ACS provides the cheese community with educational resources and networking opportunities and does this well. My experience managing education, content, awards and conferences during 33 years at the Specialty Food Association will bring an experienced perspective to these activities. Also, my management of 10+ committees and councils at SFA will help improve ACS governance as it brings together volunteers and Board for the greater good.
Yet my primary goal will be to develop ACS’ relationships with regulatory agencies, including FDA and the USDA. In the quickly changing governmental landscape, associations need to communicate the challenges and concerns of their members. Small and very small businesses, whether they make cheese or automotive parts, are an essential part of the U.S. economy and need to influence those in power. I can bring that voice to the ACS and help combat unnecessary regulations and governmental funding cuts that are hurting business innovation.
