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      • Dairy Economics and Unit Operations in Dairy Processing
      • Yogurts, Fermented Milks and Probiotic Dairy Products
      • Cheese Trivia with the Daphne Zepos Teaching Endowment
      • Dairy Basics: Fundamentals of Quality & Safety Workshop
      • Hazard Analysis & Preventive Controls for Small-Scale Dairy Processors Workshop
      • ACS Webinar: From Insights to Opportunity: Consumer Trends Driving Cheese Sales in 2024
      • ACS Webinar: Advances in Dairy Cattle Welfare Science
      • Vermont Cheese Summit
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: the Art and Science of Maturing Cheese course
      • Dairy Products Innovation Conference
      • Hispanic and Mediterranean Short Course
      • Vermont Cheese Week Kickoff Celebration
      • Vermont Cheese Camp: The Land of Milk & Mountains
      • Vermont Cheese Camp: Cheese as a Way of Life
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Biosecurity for On-Farm Dairy Processors
      • ACS Webinar: Evaluating the New Small Ruminant Mastitis Vaccine
      • Cheese Making Practical Shortcourse
      • ACS Webinar: Cutting Through the Quat: Tackling Dairy Wastewater Challenges
      • ACS Webinar: Shaping the Future of Artisan Cheese Through Today's Consumer Trends
      • The Dairy Connection on Milk and Cheese defects (Columbus, OHIO)
      • ACS Webinar: Brie-lliant Ideas: Building a Conference Proposal with the Education Committee
      • ACS Webinar: Two Approaches to the History of Ancient and Medieval Cheesemaking
      • Introduction to Artisan Cheesemaking: Milk to Make to Market
      • Affinage: Techniques, Microbes and Facilities
      • Advanced Cheesemaking: Simplifying Difficult Cheeses
      • 2025 Dairy Products Process & Packaging Innovation Conference
      • Innovation Center for U.S. Dairy Supplier Management Food Safety Workshop
      • ACS Webinar: The Insider's Guide to Entering ACS Judging & Competition
      • Introduction to Cheese Making Technology short course- Hands on!
      • Los Angeles International Dairy Competition
      • The Science & Craft of Raw Milk Cheese Conference
      • Dairy Pasteurization Short Course
      • Cheesemaking Short Course
      • Three-Day HACCP Short Course
      • Artisanal Cheesemaking
      • ACS Webinar: Latest Updates on Avian Flu Issues
      • Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University
      • Introduction to Cheese Making Technology (spring, annually)
      • ACS Webinar: Unlock Salumiere Certification with the Charcuterie Professional Exam
      • Dairy Products 201
      • Counter Culture - Raleigh NC
      • Vermont Cheesemakers Festival 2025
      • ACS Certification - Live Ask Me Anything
      • ACS Conference Registration Opens!
      • ACS Conference Price Increase
      • ACS Conference Price Increase
      • ACS CCP® and ACS CCSE® Application Deadline
      • ACS J&C Entries Deadline
      • ACS Scholarship Application Deadline
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      • ACS Judging & Competition
      • ACS Annual Conference
      • Vermont Cheese Week 2025
      • Frozen Desserts Innovation
      • Counter Culture Tampa - May 6, 2025
      • Counter Culture - San Diego May 16th
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Summer Fancy Food Show
      • ACS Member Meetup at IDDBA
      • Crafting the Perfect Creamer: From Formula to Foam
      • ACS Webinar: EDIJ Audit Survey Results, Part 2: Caseinic Boogaloo
    • Submit Industry Event
      • Advocacy & Engagement Timeline
      • Cheese Educator Directory
      • Cheese Definitions & Categories
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    • Call for Webinar Proposals
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American cheese society logo
  • Conference
    • Conference 2025
      • Conference Registration
      • Conference Agenda
      • Travel & Lodging
      • Meet the Cheesemaker
      • Pre and Post-Conference Tours
      • 2025 Key Volunteers
      • 2025 Sponsors
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      • Conference Agenda
      • 2024 Key Volunteers
      • 2024 Conference Sponsors
    • Call for Presentations
    • Sponsorship Opportunities
    • Scholarships
    • Volunteers
  • Competition
    • Judging & Competition 2025
      • Packing and Shipping Your Competition Entries
      • Volunteer Opportunities
    • Award Force Platform
    • Cheese Entry Categories
    • Eligibility Requirements
    • Judging Process
    • Past Winners Archive
  • Certification
    • Certified Cheese Professional® (CCP) Exam
    • Certified Cheese Sensory Evaluator® Exam (ACS CCSE® Exam)
    • Eligibility Criteria
    • Deadlines and Fees
    • Recertification
    • ACS CCP® Directory
    • ACS CCSE® Directory
  • Membership
    • Member Center
    • Member Directory
    • Membership Levels
    • Membership Benefits
    • Share Your Story / Photos
    • Renewing Your Membership
  • Resources
    • Learning Center & Webinar Archive
    • Job Board
    • Classifieds
    • Industry Calendar
      • Dairy Economics and Unit Operations in Dairy Processing
      • Yogurts, Fermented Milks and Probiotic Dairy Products
      • Cheese Trivia with the Daphne Zepos Teaching Endowment
      • Dairy Basics: Fundamentals of Quality & Safety Workshop
      • Hazard Analysis & Preventive Controls for Small-Scale Dairy Processors Workshop
      • ACS Webinar: From Insights to Opportunity: Consumer Trends Driving Cheese Sales in 2024
      • ACS Webinar: Advances in Dairy Cattle Welfare Science
      • Vermont Cheese Summit
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: the Art and Science of Maturing Cheese course
      • Dairy Products Innovation Conference
      • Hispanic and Mediterranean Short Course
      • Vermont Cheese Week Kickoff Celebration
      • Vermont Cheese Camp: The Land of Milk & Mountains
      • Vermont Cheese Camp: Cheese as a Way of Life
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Biosecurity for On-Farm Dairy Processors
      • ACS Webinar: Evaluating the New Small Ruminant Mastitis Vaccine
      • Cheese Making Practical Shortcourse
      • ACS Webinar: Cutting Through the Quat: Tackling Dairy Wastewater Challenges
      • ACS Webinar: Shaping the Future of Artisan Cheese Through Today's Consumer Trends
      • The Dairy Connection on Milk and Cheese defects (Columbus, OHIO)
      • ACS Webinar: Brie-lliant Ideas: Building a Conference Proposal with the Education Committee
      • ACS Webinar: Two Approaches to the History of Ancient and Medieval Cheesemaking
      • Introduction to Artisan Cheesemaking: Milk to Make to Market
      • Affinage: Techniques, Microbes and Facilities
      • Advanced Cheesemaking: Simplifying Difficult Cheeses
      • 2025 Dairy Products Process & Packaging Innovation Conference
      • Innovation Center for U.S. Dairy Supplier Management Food Safety Workshop
      • ACS Webinar: The Insider's Guide to Entering ACS Judging & Competition
      • Introduction to Cheese Making Technology short course- Hands on!
      • Los Angeles International Dairy Competition
      • The Science & Craft of Raw Milk Cheese Conference
      • Dairy Pasteurization Short Course
      • Cheesemaking Short Course
      • Three-Day HACCP Short Course
      • Artisanal Cheesemaking
      • ACS Webinar: Latest Updates on Avian Flu Issues
      • Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University
      • Introduction to Cheese Making Technology (spring, annually)
      • ACS Webinar: Unlock Salumiere Certification with the Charcuterie Professional Exam
      • Dairy Products 201
      • Counter Culture - Raleigh NC
      • Vermont Cheesemakers Festival 2025
      • ACS Certification - Live Ask Me Anything
      • ACS Conference Registration Opens!
      • ACS Conference Price Increase
      • ACS Conference Price Increase
      • ACS CCP® and ACS CCSE® Application Deadline
      • ACS J&C Entries Deadline
      • ACS Scholarship Application Deadline
      • ACS Award Nominations Deadline
      • ACS Judging & Competition
      • ACS Annual Conference
      • Vermont Cheese Week 2025
      • Frozen Desserts Innovation
      • Counter Culture Tampa - May 6, 2025
      • Counter Culture - San Diego May 16th
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Summer Fancy Food Show
      • ACS Member Meetup at IDDBA
      • Crafting the Perfect Creamer: From Formula to Foam
      • ACS Webinar: EDIJ Audit Survey Results, Part 2: Caseinic Boogaloo
    • Submit Industry Event
    • Advocacy & Engagement
      • Advocacy & Engagement Timeline
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  1. Home
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  4. Body of Knowledge

Body of Knowledge

Information that comprise the knowledge base of the cheese industry.

BodyOfKnowledge Header

Body of Knowledge

Information that comprise the knowledge base of the cheese industry.

Eleven domains of information

About the Body of Knowledge

The American Cheese Society Body of Knowledge is a comprehensive framework that aims to encompass the interdisciplinary domains of information that comprise the knowledge base of the cheese industry.

Eleven Domains of Information are woven together to create the areas of knowledge that members of our industry are expected to draw upon during their career.

  • Domain 1: Health, Regulations, Food Safety
  • Domain 2: Operations
  • Domain 3: Cheese History, Definitions, and Categorization
  • Domain 4: Milk
  • Domain 5: Cheesemaking
  • Domain 6: Ripening
  • Domain 7: Assessment and Evaluation
  • Domain 8: Selling and Transporting
  • Domain 9: Inventory Management
  • Domain 10: Service
  • Domain 11: Business Principles and Practices

This outline is tied to the ACS Certified Cheese Professional® Exam but is also used by ACS to:

  • Grow ACS certification programs that establish standards for cheese professionals
  • Guide ACS educational programming, including ACS Conference programming, regional and online education, and other professional development initiatives.
  • Support content development by identifying where there are gaps in research and resources, and pointing to areas where new research and documentation can be developed.

Eleven Domains of Information

Expand each section to view areas of knowledge under each domain.

HEALTH

A. Health benefits
B. Health concerns

REGULATIONS GOVERNING CHEESE INDUSTRY PROCEDURES

A. Regulatory bodies
B. Registration and licensing
C. Milk
D. Import/export
E. Product labeling and dating
F. Good Manufacturing Practices (GMPs)
G. Inspections, investigations, and targeted sampling

FOOD SAFETY

A. Food Safety Modernization Act
B. Food safety plan
C. Food defense plan
D. Recordkeeping
E. Third-party audits
F. Training programs

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. Technology
B. Climate control tools
C. Milk processing and storage
D. Cheesemaking and aging
E. Finished product storage, preparation, and sale

STANDARD OPERATING PROCEDURES

A. Development and maintenance of SOPs
B. Best practices

CLEANING & SANITATION PROTOCOLS

A. Standards of hygiene

PERSONNEL

A. Policies
B. Visitors

CRISIS MANAGEMENT/ DISASTER PLANNING

A. Recalls and withdrawals
B. Legal Counsel
C. First aid
D. Natural disasters

HISTORY OF CHEESE

A. Milk preservation
B. Economic history of cheese
C. Anthropology/ social history of cheese
D. Geography

DEFINITIONS

A. Codex Alimentarius
B. Code of Federal Regulations
C. Designations and name control
D. Other designations

CATEGORIZATION

A. Attributes that affect how a cheese may be categorized

SCIENCE OF MILK

A. Microbiology
B. Milk quality tests

MILK COMPOSITION AND YIELDS

A. Milk components
B. Intrinsic properties that affect composition and yield
C. Extrinsic properties that affect composition and yield

MILK SOURCE

A. On-farm production
B. Purchased
C. Milk pricing

SCIENCE OF CHEESEMAKING

A. Microbiology
B. Chemistry

INGREDIENTS

A. Milk treatment
B. Primary ingredients
C. Optional ingredients

CHEESEMAKING PROCESS

A. Pre-ripening
B. Milk ripening
C. Coagulation
D. Cutting or breaking curd
E. Intermediate steps
F. Salting
G. Concentrating curd solids
H. Acidification
I. Forming a curd mass

SCIENCE OF CHEESE RIPENING

A. Chemistry
B. Microbiology

RIPENING PARAMETERS

A. Climatic requirements
B. Adjusting care based on unique batch parameters

RIPENING PROCESS

A. Rind development
B. Managing rind flora

SENSORY EVALUATION

A. Grading systems/ schedules
B. Preparation
C. Evaluation environment

POINTS OF EVALUATION

A. Quality assurance and analysis
B. Defining cheese profiles
C. During ripening
D. Upon receipt
E. Before selling or serving
F. Competitions and judging

COMMUNICATING ASSESSMENTS

A. Documenting cheese assessments and evaluations
B. Sharing assessments and evaluations
C. Feedback loop

SELECTING SALES OUTLETS

A. Choosing sales routes
B. Selecting distributors/retailers
C. Working with distributors/retailers

SELLING CHEESE

A. Chain of custody
B. Recordkeeping
C. Format

PROCURING

A. Supply chain and sales channels

PACKING

A. Cheese preparation
B. Wrapping cheese
C. Documentation
D. Packaging materials

LOGISTICS AND TRANSPORTATION

A. Modes of transportation
B. Maintenance and documentation of the cold chain

SOURCING (INVENTORY SELECTION)

A. Considerations
B. Supplier programs

RECEIVING

A. Receiving protocols
B. Unloading cheese

INVENTORY MANAGEMENT

A. Ordering
B. Rotation
C. Controlling loss

STORAGE & SHELF LIFE GUIDELINES

A. Product lifecycle
B. Date marking and labeling
C. Requirements for cold storage

TYPES OF CHEESE SERVICE

A. Distribution
B. Retail / wholesale
C. Catering
D. Restaurant

CUSTOMER SERVICE

A. Role of cheese professional
B. Customer care

TASTINGS AND PAIRINGS

A. Composition
B. Cooking with cheese
C. Cheese boards

RESEARCH

A. Industry Statistics
B. Market research

ACCOUNTING AND FINANCE

A. Chart of accounts
B. Costing strategy
C. Reporting and profitability

HUMAN RESOURCES

A. Insurance
B. Wages and benefits
C. Management
D. Hiring practices
E. Employees
F. Training

MARKETING

A. Branding
B. Strategic goals
C. Sales
D. Marketing
E. Outreach and engagement
F. Cross-platform strategies

MERCHANDISING

A. Packaging and paper goods
B. Signage
C. Visual Merchandising
D. Merchandising hot zones
E. Impulse shopping

Eleven Domains of Information

Expand each section to view areas of knowledge under each domain.

HEALTH

A. Health benefits
B. Health concerns

REGULATIONS GOVERNING CHEESE INDUSTRY PROCEDURES

A. Regulatory bodies
B. Registration and licensing
C. Milk
D. Import/export
E. Product labeling and dating
F. Good Manufacturing Practices (GMPs)
G. Inspections, investigations, and targeted sampling

FOOD SAFETY

A. Food Safety Modernization Act
B. Food safety plan
C. Food defense plan
D. Recordkeeping
E. Third-party audits
F. Training programs

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. Technology
B. Climate control tools
C. Milk processing and storage
D. Cheesemaking and aging
E. Finished product storage, preparation, and sale

STANDARD OPERATING PROCEDURES

A. Development and maintenance of SOPs
B. Best practices

CLEANING & SANITATION PROTOCOLS

A. Standards of hygiene

PERSONNEL

A. Policies
B. Visitors

CRISIS MANAGEMENT/ DISASTER PLANNING

A. Recalls and withdrawals
B. Legal Counsel
C. First aid
D. Natural disasters

HISTORY OF CHEESE

A. Milk preservation
B. Economic history of cheese
C. Anthropology/ social history of cheese
D. Geography

DEFINITIONS

A. Codex Alimentarius
B. Code of Federal Regulations
C. Designations and name control
D. Other designations

CATEGORIZATION

A. Attributes that affect how a cheese may be categorized

SCIENCE OF MILK

A. Microbiology
B. Milk quality tests

MILK COMPOSITION AND YIELDS

A. Milk components
B. Intrinsic properties that affect composition and yield
C. Extrinsic properties that affect composition and yield

MILK SOURCE

A. On-farm production
B. Purchased
C. Milk pricing

SCIENCE OF CHEESEMAKING

A. Microbiology
B. Chemistry

INGREDIENTS

A. Milk treatment
B. Primary ingredients
C. Optional ingredients

CHEESEMAKING PROCESS

A. Pre-ripening
B. Milk ripening
C. Coagulation
D. Cutting or breaking curd
E. Intermediate steps
F. Salting
G. Concentrating curd solids
H. Acidification
I. Forming a curd mass

SCIENCE OF CHEESE RIPENING

A. Chemistry
B. Microbiology

RIPENING PARAMETERS

A. Climatic requirements
B. Adjusting care based on unique batch parameters

RIPENING PROCESS

A. Rind development
B. Managing rind flora

SENSORY EVALUATION

A. Grading systems/ schedules
B. Preparation
C. Evaluation environment

POINTS OF EVALUATION

A. Quality assurance and analysis
B. Defining cheese profiles
C. During ripening
D. Upon receipt
E. Before selling or serving
F. Competitions and judging

COMMUNICATING ASSESSMENTS

A. Documenting cheese assessments and evaluations
B. Sharing assessments and evaluations
C. Feedback loop

SELECTING SALES OUTLETS

A. Choosing sales routes
B. Selecting distributors/retailers
C. Working with distributors/retailers

SELLING CHEESE

A. Chain of custody
B. Recordkeeping
C. Format

PROCURING

A. Supply chain and sales channels

PACKING

A. Cheese preparation
B. Wrapping cheese
C. Documentation
D. Packaging materials

LOGISTICS AND TRANSPORTATION

A. Modes of transportation
B. Maintenance and documentation of the cold chain

SOURCING (INVENTORY SELECTION)

A. Considerations
B. Supplier programs

RECEIVING

A. Receiving protocols
B. Unloading cheese

INVENTORY MANAGEMENT

A. Ordering
B. Rotation
C. Controlling loss

STORAGE & SHELF LIFE GUIDELINES

A. Product lifecycle
B. Date marking and labeling
C. Requirements for cold storage

TYPES OF CHEESE SERVICE

A. Distribution
B. Retail / wholesale
C. Catering
D. Restaurant

CUSTOMER SERVICE

A. Role of cheese professional
B. Customer care

TASTINGS AND PAIRINGS

A. Composition
B. Cooking with cheese
C. Cheese boards

RESEARCH

A. Industry Statistics
B. Market research

ACCOUNTING AND FINANCE

A. Chart of accounts
B. Costing strategy
C. Reporting and profitability

HUMAN RESOURCES

A. Insurance
B. Wages and benefits
C. Management
D. Hiring practices
E. Employees
F. Training

MARKETING

A. Branding
B. Strategic goals
C. Sales
D. Marketing
E. Outreach and engagement
F. Cross-platform strategies

MERCHANDISING

A. Packaging and paper goods
B. Signage
C. Visual Merchandising
D. Merchandising hot zones
E. Impulse shopping

BOK 600x242

How it came to be

History of the ACS Body of Knowledge

The ACS Body of Knowledge was first compiled in 2010, modified in 2012, and revised in 2017 to reflect the dynamic nature of the growing cheese industry.

The development of the American Cheese Society’s Body of Knowledge was led by Susan Sturman, Sasha Davies, and Sarah Spira, with input from: Robert Aguilera, John Antonelli, Kendall Antonelli, Kate Arding, Ray Bair, Matt Benson, Alyce Birchenough, Zoe Brickley, Tim Bucciarelli, Kim Bukowski, Vern Caldwell, Pav Cherny, Brian Civitello, Stephanie Clark, Nancy Clark, Taylor Cocalis Suarez, Sue Conley,  Dennis D’Amico, Adeline Druart, Laure Dubouloz, Gordon Edgar, Ruth Flores-Norseland, Pat Ford, Tim Gaddis, Cathy Gaffney, Craig Gile,  Michelle Haram,  Emily Hershberger, Sara Hill, Shawn Hockert, Sarah Hoffman, Caroline Hostettler, Matt Jennings, Brenda Jensen, Jeff Jirik, Mateo Kehler, Brian Keyser, Paula Lambert, Emiliano Lee, David Leonhardi,  Laura Logos Downey, Max McCalman, Eric Meredith,  Emilio Mignucci, Gina Mode, Shelli Morton, Adam Moskowitz, Jodi Olsen Reed , Greg O’Neill, Vince Razionale,  Jonathan Richardson, Louis Risoli, Dick Roe, Rich Rogers, Matt Rubiner, Kathleen Shannon Finn, Emily Shartin, Kari Skibbie, Peggy Smith, Marianne Smukowski, Dean Sommer, Meri Spicer, Jeremy Stephenson, Cathy Strange, Daniel Utano, Tom Van Voorhees, Cheryl Wilson Sullivan, and Daphne Zepos, with guidance from Joan Knapp of Knapp International Associates, credentialing specialists.

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phone: +1 720-328-2788

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American cheese society logo

PO Box 3406

Englewood, CO 80155

phone: +1 720-328-2788

email: info@cheesesociety.org

  • Contact Us
  • American Cheese Education Foundation
  • Bylaws
  • Member & Events Code of Conduct
  • Privacy & Terms
  • Search
  • Sitemap

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