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SAVE 10% AT
Murray's Cheese is now offering a 10% discount off any purchase exclusively to ACS members on their website. To redeem, enter the Promotional Code ACS10 at checkout. No Minimum Purchase Requirement.
Offer expires 11/30/2012. Excludes taxes and shipping.
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Eastern and Mid-Atlantic Members Invited to Exhibit at VA Wine Expo at No Cost
ACS members in the Eastern and Mid-Atlantic regions are invited to sample cheese at the 6th annual Virginia Wine Expo. Members can reserve a 4-foot tabletop space in a new American Cheese Society Tasting Pavilion where they can sample products to thousands of attendees at from 11:00 AM - 6:00 PM on Saturday, February 23 and 12:00 PM - 5:00 PM on Sunday, February 24. Sales are not permitted in the Pavilion.
Through a partnership with ACS, the Virginia Wine Expo has waived the booth fee for ACS members sampling cheese in this pavilion. If you're interested in sampling your products at this event, submit a participation form by December 21! Space is limited and will be filled on a first-come, first-served basis.
For more information about the Virginia Wine Expo, visit www.virginiawineexpo.com or contact Jessica Braum Corbett at 804-305-0879 or jessica@echelon-events.com.
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American Cheese Month Donations to the ACE Foundation Due Nov 30
If your American Cheese Month celebrations included a fundraiser for the American Cheese Education Foundation (ACEF), or if you sold American Cheese Month passports, please remember to send the contributions you collected to ACS by November 30.
Contributions can be sent to the ACS office via check made out to ACE Foundation:
ACE Foundation c/o American Cheese Society
2696 S. Colorado Boulevard
Suite 570
Denver, CO 80222
Thank you for supporting the ACEF's work to provide cheesemaker education and scholarship opportunities!
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Summer Fancy Food Show Space in the ACS Pavilion is Limited: Reserve Now! Spaces in the ACS Pavilion at the NASFT Summer Fancy Food Show are nearly filled to capacity! If you're interested in reserving a space to exhibit within this special area designated exclusively for ACS members, contact your NASFT representative as soon as possible, or visit the NASFT website to learn more.
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Introducing ACS Intern Jennifer Armstrong
Jennifer Armstrong is the newest part of the ACS team in Denver. Jennifer will be assisting ACS as a grant-writing intern. Jennifer holds a B.A. in English and psychology from Sewanee: The University of the South, an M.A. in English from Middlebury College's The Bread Loaf School of English, and a Ph.D. in English from the University of Colorado at Boulder (CU). To read her full story click here.
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ACS Certified Cheese Professionals - Don't Miss Your Chance to Visit the Comté Region of France
The Comté Cheese Association is thrilled to announce an exciting scholarship opportunity for the American Cheese Society's first-ever Certified Cheese Professionals™ (ACS CCP™s). Cheese experts who have passed the Certified Cheese Professional™ Exam have the unique opportunity to win an all-expenses-paid trip to the Comté region to learn first-hand about the cheese's unique history and production, as well as to explore the region and its culture.
To apply, ACS CCP™s must fill out an application and answer a short essay question by December 1, 2012. The essays will be judged anonymously on the basis of knowledge and creativity by a panel of three judges, who will select the winner.
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'Tis the Season - Already?!
It was an amazing October. The 2nd annual American Cheese Month (ACM) included a plethora of member tastings, promotions, and media coverage and it is clear that this consumer awareness-building promotional period (the brainchild of my predecessor, Christine Hyatt) is here to stay! From events, to passports, to cheesemaker dinners and even coverage on Jet Blue and Frontier Airlines' in-flight video, the energy in October was palpable. If you are currently in the 2013 planning process for your business, don't forget to keep ACM in your budget and your promotional calendar. It is great for our industry and makes good business sense to boot. Thanks to all who made it happen again this year.
While this is a very busy time for us all as we prepare to feed the world over the holiday season, I would like to personally ask our producer members to take a minute to respond to the 2012 Cheese Maker Survey that will be coming your way after Thanksgiving. As the leading organization supporting and promoting cheese in America, we are sought out to provide market facts and metrics. In order to do so, it is critical that we have accurate data from our members. This input is aggregated and member-specific info is never shared without your permission. Please encourage all cheesemakers, ACS member or not, to participate. The survey also asks about food safety and inspections and we appreciate your generous assistance so we can better serve others.
Many ACS members were affected by Hurricane Sandy, and recovery efforts continue. To those who experienced damage or other loss, please accept our condolences. If you are in need of assistance from ACS or its members, please let us know and we will do our best to step up. Thanks to the many members who reached out to help others in their time of need. Often we speak of the American Cheese Society as a community, but situations like these prove it with actions speaking louder than words ever could.
During this busy holiday season, I hope you will take a moment to renew your ACS membership, for 2013 will have a lot to offer and I hope you will stay a part of our community. Here's to seeing a wedge or two of American cheese on every plate this holiday season!
Greg O'Neill
President
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"Paying Your Dues"
By now, you have received a notice from ACS reminding you that your 2013 membership dues are up for renewal. I intended to write a brief note about the value of your membership, and all that ACS has added to your benefits in the past few years. But, then I got together with my Book Club last night, and the idea of "paying dues" changed in my mind. Instead of thinking of ways to encourage you to renew so that ACS and the work we do for our members can stay strong, I thought of "paying dues" more broadly as a way to express gratitude in this season of giving. Each year, my Book Club adopts a family for the holidays. We contribute gifts for every family member as well as all the ingredients for a holiday meal. We each include a book we have read and loved as a nod to the interest that brings us all together each month. To me, this is a small way of helping and making a difference in my community. However, it is also a way of "paying my dues" for my own good fortune. ACS is a unique association, made up of unique individuals doing what they love. Being a part of that is something that I appreciate, and that I know our members value. Outside of just the usual business functions, conferences, and tradeshows, ACS members get together based on strong personal friendships. To me, that is perhaps the most valuable benefit I can think of, and it is not one ACS offers to you - it is one you create and share amongst yourselves. So, while I hope that you will renew your ACS membership for 2013, join us in Madison next summer, and take advantage of all that ACS offers, I also hope that you will think about "paying your dues" in other ways this holiday season...by sharing your gratitude for the good fortune you enjoy by being a part of this cheese community. Sincerely, Nora Weiser ACS Executive Director |
It's Time to Renew Your ACS Membership!
It's that time of year again...time to renew your annual ACS membership! By renewing your membership for the next year, you will continue to be at the forefront of our industry's issues. You will also continue to receive exclusive benefits such as access to webinars and online resources, a subscription to this CheeseBytes e-newsletter, opportunities for product promotion at industry and consumer events, discounts on valuable products and services, and much more! And don't forget that ACS members also enjoy discounted registration rates for our Annual Conference & Competition, may enter products into our prestigious Judging & Competition, and receive discounted pricing for the Certified Cheese Professional™ Exam.
All ACS memberships are structured on an annual calendar year cycle. Renew by December 31 to take full advantage of your 2013 membership investment.
If you haven't done so already, click here to renew your membership today. We look forward to another successful year together!
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Required FDA Registration for Food Facilities
Opens
After a delay, the FDA's mandatory biennial registration for food facilities is now up and running. All domestic and foreign facilities that manufacture, process, pack, or hold food, feed, or supplements for human or animal consumption in the U.S.A. are required to register or renew their registration by December 31, 2012 - regardless of whether they engage in interstate commerce. Many foreign facilities are also required to register. Even if you are already registered with the FDA, guidelines of the new Food Safety Modernization Act (FSMA) require that you re-register your facility by December 31. Learn more and register on the FDA™s website.
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Apply to be a 2013 Official Conference Cheesemonger
Are you ready to test your mettle and skills as the next Official ACS Conference Cheesemonger? Well, now's your chance to throw your name in the hat for the opportunity to serve in this prestigious role. Join past cheesemongers Paige Lamb, Jeanne Rodier, Kelly Sheehan, and most recently, Alexander Kast and Rachel Perez in an elite group of volunteers who have braved the role and received all the benefits this volunteer position offers.
As an Official ACS Conference Cheesemonger, you will be eligible for the following:
- Roundtrip airfare to Madison, WI
- 7 nights hotel stay at the conference hotel
- Personalized ACS logo chef's jacket
- Free registration for our 2014 conference (you'll be too busy in Madison to catch the sessions!)
- Your retail shop's profile on our web site, in our CheeseBytes e-newsletter, and in the conference guide
- Your personal profile on our web site, in CheeseBytes, and in the conference guide
A full job description and application are now available on our website. Please note the deadline for applying is December 15, 2012.
We hope to see you in Madison!
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Special Offer for ACS Members from NASFT
Through ACS's ongoing alliance with the National Association for the Specialty Food Trade (NASFT), two valuable resource manuals are now available to ACS members at a substantial discount -- 80% off. To take advantage of the discounted price of $40 each (regularly $200 each), follow the links below and use code ACS12.
- The NASFT Traceability Manual provides critical information on product tracking for domestic specialty food producers under the Bioterrorism Act, examining the "how-to" steps of tracing a product's origin one step back (incoming product) and one step forward (outgoing product) as well as options for building your own simple system and sample forms.
- The NASFT Recall Manual is the first of its kind for the specialty food industry providing a thorough primer on food safety and product recalls in the specialty food industry.
If you have any questions about this offer, please contact nasfteducation@nasft.org.
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ACS is Now Accepting 2013 Scholarship Applications
Each year, in conjunction with the American Cheese Education Foundation and the John Crompton Memorial Scholarship Fund, ACS awards full and partial scholarships to cheesemakers, retailers, students, and local chefs to attend the ACS Conference and Competition.
In 2013, full scholarship recipients will receive four nights' hotel accommodation in Madison, up to $500 toward travel expenses (reimbursed upon submission of a post-conference essay), and a complimentary conference registration. Partial scholarship recipients will receive a complimentary conference registration.
Applications are now available for submission on the ACS website. Completed applications must be received by Friday, March 29, 2013. Scholarship recipients will be notified by Tuesday, April 30, 2013. Please contact Jana Hemphill at jhemphill@cheesesociety.org or 720-328-2788 with any questions.
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Judging & Competition News
Believe it or not, the Judging & Competition Committee has already begun preparing for the 2013 Judging & Competition in Madison, WI. The week of October 8, Michelle Lee, Tom Kooiman, and I visited the Monona Terrace Convention Center to ensure we understand and can visualize the path all your cheeses will take as they travel through the competition.
Our first stop on the tour is perhaps the least exciting, yet most important, place for our competition...the docks. We assess the dock area for ease of access to the receiving area, as well as the actual judging room. We evaluate the slope of the docks, whether or not they are self-leveling, and if they are located on the interior or exterior of the building. All of this information helps us plan our strategy for ensuring your cheeses are handled properly and with care. This year, we will utilize two dock areas, where we will receive and store all the cheese and dairy products for the Judging & Competition.
All entries will be received on Thursday, July 25 and Friday, July 26, 2013 on the east loading dock and taken directly to Exhibit Hall A for processing. Here, all products will undergo a thorough examination to ensure they are fit for competition. Once a company's entries have been received, they will be assigned to one of the four reefer trailers by category where the cheese will rest comfortably until competition. On July 29 and 30 all the entries will be sent to the Madison Ballroom where this year's Judging & Competition will take place.
Last year, we set another record with 1711 entries from 254 companies. This year, we are anticipating over 1900 entries which will require two additional judging teams, for a total of 38 judges. The continued growth year after year is extremely exciting for the J&C Committee and ACS. This committee works hard to prepare for this growth and will continue to keep you up to date on the progress of the 2013 Judging & Competition. Future agenda items and newsletter articles will include category and score sheet review, judge selection, and volunteer responsibilities. Be sure to look for more updates in the next CheeseBytes.
We are excited to be heading to Madison next year and are looking forward
 | The 2013 ACS Judging & Competition is sponsored by Atlanta Foods International |
to all the great cheese you will be entering in 2013!
Todd Druhot
ACS Judging & Competition Chair
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American Cheese Month Celebration Grows in
2012
Thanks to the enthusiasm and support of ACS members, the 2nd annual American Cheese Month was a great success! A few highlights from this year's celebration:
- Nearly 170 events or promotions took place around the country.
- Events were held in 63 different cities, in 31 different states, covering more territory than in 2011.
- The American Cheese Month Passport Program tripled from 12 participating businesses in 2011 to 36 in 2012, covering 28 states!
- For the second year, an official proclamation was issued by Colorado Governor John Hickenlooper declaring October to be American Cheese Month in the State of Colorado. (Contact the ACS office to find out how to ask your state representative to recognize American Cheese Month in 2013!)
Check out some of the great media coverage of American Cheese Month 2012, and save the dates for next year: It's never too early to start planning!
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It All Started With a Goat and a Little Hope
About a year and a half ago, ACS member Montchevré began working with the Children's Home of Hope in Ghana, in an effort to improve the lives of the children living there. Montchevré, an award-winning goat cheese producer out of Belmont, Wisconsin, was connected to the Children's Home of Hope by the daughter of President Arnaud Solandt.

This journey has taken Montchevré from Wisconsin to a small village in western Africa. The Children's Home of Hope, in Asebu, Ghana, currently houses 28 children between the ages of 2 and 15. Most of the children have lost their parents to HIV/AIDS and have no other family to care for them.
When Arnaud visited the Children's Home of Hope for the first time, he brought some plain and cranberry-flavored fresh goat cheese along. An Aponkye (Fante word for "goat") party was held and Arnaud picked up some bread for the cheese. Since refrigeration is rare in the area, many of the children had never tasted cheese before. "The younger ones loved it," said Arnaud, "but the older ones couldn't find a palate for it. They were all very polite about it, though."
Originally, Montchevré wanted to help set up a dairy farm at the Children's Home of Hope, but there were several factors that prevented this. The largest problem was that the children would have needed to wake up at 3 am each
day in order to get chores on the dairy farm done before heading to school. The focus instead was shifted towards providing meat goats. Goats and feed were procured for the orphanage, and the children helped build a goat house.
Montchevré started by providing one meat goat per child, and the herd has since multiplied to nearly 50 goats. "The children really love caring for the goats," said Arnaud. The meat goats have also improved the children's nutrition. Previously, the children ate meat once or twice a year. Now, Children's Home of Hope harvests one goat to eat per month. In addition, they are able to sell one goat per month at market, paying for their entire month's nutrition expenses.
Along with the goat farm, Montchevré has assisted Children's Home of Hope by bringing electricity and running water to their location, and is in the process of building an addition that will house children with HIV and AIDS. "It's very basic, but that's how we started. We try to help and do something we know," said Arnaud.
For more information or photos, visit Montchevré's on Facebook or YouTube.
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Ask Dr. Cheese: Sizing Up Goat Cheese
In recent years, California's Redwood Hill Farm has introduced larger versions of two of its most popular goat cheeses: Cameo, an 8-ounce version of the 5-ounce Camembert-style Camellia; and Terra, a 5-ounce version of its 3-ounce California Crottin. In this interview with San Francisco Chronicle cheese columnist Janet Fletcher, Redwood Hill proprietor Jennifer Bice discusses the challenges of changing formats.
Why did you want to make the same cheese in a larger size?
Our 3-ounce Crottin was modeled after the French Crottin, which dries and gets hard as a rock. But Americans really like soft and creamy. They don't like the Crottin when it gets hard. In retail environments with all that refrigeration, especially in coffin cases, there's a lot of cold air movement. The Crottin gets put near a wind tunnel and it dries even more quickly. So then the cheesemonger overwraps it with plastic to keep it moist and it gets ammoniated. Making a bigger cheese was, in part, an effort to try to ensure better cheese for the retail customer. It stays moister and softer longer...
To Read More, click here:
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2012 ACS Holiday Pairing Guide
For the third year in a row the American Cheese Society (ACS) has released a Holiday Pairing Guide. ACS has coordinated with five (5) newly Certified Cheese Professionals™ (CCP's) to create cheese plates featuring their favorite ACS Award Winning cheeses for the holiday season. CCP's Michele Harem of Emmi Roth U.S.A. in Austin, TX, Jeffrey DiMaio of Mazzaro's Italian Market in Bradenton, FL, Suzanne Wolcott of Goose Island Beer Company in Chicago, IL, Leah McFadden of Whole Foods in San Jose, CA, and Matt Caputo of Tony Caputo's Market & Deli in Salt Lake City, UT all chose to pair different award winning cheeses with beer, wine, sparkling wine, spreads, and cured meat.
The variety of cheeses selected offers something sure to suit anyone's tastes. Including hard, soft, goat, cow, flavored, fresh, and aged cheeses, these creative professionals have pulled together unique cheese plates showcasing the versatility of great American cheeses and the talent of American cheesemakers. Download each CCP's cheese plate by clicking on their name above and read their tasting notes to learn why each pairing works. Then enjoy these delicious suggestions with friends and family this holiday season!
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Connect to ACS
Stay connected to ACS no matter where you are! Follow us on Facebook, Twitter (@CheeseSociety), LinkedIn, or our member networking site, CheeseWire. Get the latest updates from the cheese community, connect with fellow cheesemakers, retailers and enthusiasts, and tell us what's happening in your world. |
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