Denver, CO (January 13, 2012) — As the leader in promoting and supporting American cheese, the American
Cheese Society (ACS) is pleased to announce the release of two new industry documents at the 37th Winter
Fancy Food Show in San Francisco, CA:

• Data from a comprehensive survey of artisan, farmstead, and specialty cheesemakers in the United
States and Canada, conducted by ACS in April 2011, including: the population of artisan, farmstead, and
specialty cheesemakers in these regions; trends in cheesemakers’ size, production volume, and growth;
data on raw milk cheese production; and findings on HACCP preparedness.

• A preview of the program for Cheese Rally in Raleigh: Owning Our Future, the 29th Annual ACS
Conference & Competition, which will be held in Raleigh, NC from August 1-4, 2012. Sessions are
designed for diverse industry and enthusiast audiences, including: Opening Keynote by renowned
author and expert on humane livestock handling, Temple Grandin; technical sessions geared toward
cheesemakers, retailers, and distributors; and unique regional tastings and tours.

ACS will release both documents at the Winter Fancy Food Show, January 15-17, 2012 at the Moscone
Center in San Francisco. Stop by ACS booth #5021 in the American Cheese Society Pavilion to pick up your
copies. These documents will be made available on the ACS website on February 1, 2012.

Members of the ACS staff will also be available at the booth to provide information about the groundbreaking
Certified Cheese Professional™ Exam (CCPE™). The only exam of its kind, the CCPE™ was established by
ACS to encourage improved standards of comprehensive cheese knowledge and service, offering
professionals in the cheese industry the opportunity to earn the distinguished title of ACS Certified Cheese
Professional™ or ACS CCP™. The inaugural exam will be held August 1, 2012 in Raleigh, NC.

To learn more about these and other ACS programs, resources, and partnership opportunities, visit Booth
#5021 at the Winter Fancy Food Show, or contact the ACS office: 720-328-2788 or info@cheesesociety.org.