This past week, the American Cheese Society was honored to be asked to help another industry organization, the US Cider Maker's Association (USCMA), establish itself and start down a path that many in the world of cheese started 30 years ago this summer at Cornell University. During the three decades that have followed, our industry has been nothing if not dynamic, and recent regulatory actions show that this continues to be the case. At this juncture in our history, we are well-positioned to chart a course for our own future.

When ACS was asked to join a select group of organizations on an FDA stakeholder call last week, we knew that information important to our members was about to be released. That information is now posted to the Federal Register in the form of a quantitative risk assessment of soft-ripened cheeses. I encourage ACS members to read the document, or at least the executive summary, in order to understand the research and analysis that were undertaken jointly by FDA and Health Canada to arrive at their conclusions.  

ACS is fortunate to have an active and engaged Regulatory & Academic Committee that includes respected academics, legal counsel, researchers, cheesemakers, technical consultants, and other industry experts. This group is currently analyzing the report and sharing input and recommendations. With this guidance, ACS is taking a measured approach in crafting a specific, science-based response that we will issue as our official comments on the report. We are also reaching out to allied industry groups and other stakeholders to share our thinking and learn about theirs. We will keep members posted, and ask that you review the document and email your thoughts to ACS, as well as direct your comments to the Federal Register. This is an opportunity for ACS and its members to serve as ambassadors of our growing industry, and to represent our professionalism and passion for what we do.

In the past several years, ACS has redoubled its efforts to create content and opportunities for our members to produce and sell the highest quality cheese produced under the safest of conditions. Through our year-long educational efforts, the structure of our committees, our advocacy with key stakeholders, and through the content of our annual conference, ACS is committed to helping our industry be recognized as an example of which we can all be proud. This is something we can only do together, through attention to our own business practices and those of our friends and neighbors in the industry. In this, our 30th year, cheese in the Americas is poised to achieve many positive historic milestones -- and it is only possible with a collaborative and constructive industry, where the rising tide lifts all boats.  

Greg O'Neill
President

While ACS is carefully reviewing the recently published FDA/Health Canada Quantitative Assessment of Listeriosis from Soft-Ripened Cheeses, we continue to focus our efforts on providing timely education and resources to our members.  Thanks to all who made yesterday's webinar, Surviving a Recall, a great success, with nearly 100 members signing up -- and for those who missed it, the video can be viewed on our Member Resources page. 

We also continue to collaborate and reach out to industry groups both in cheese and beyond. Last week, Greg O'Neill and I were asked to facilitate a meeting of American hard cider producers, and we were excited to help them officially form the US Association of Cider Makers. The group looked to ACS as a trade association it hopes to mimic in terms of what we offer our members, how we advocate on your behalf, how we elevate and promote the industry, and the spirit in which we bring together a diverse industry under a common umbrella. We were flattered to be held up as an example they admire, and we were happy to share our expertise to spur another industry's growth. Besides, Valentine's Day is a great time to bring together two products that are easy to love: cheese and cider. So tonight, break out your favorite cheese and take a tip from our friends at Farnum Hill Ciders in New Hampshire -- serve cider to gladden the moment! 

Nora Weiser
Executive Director

From the Member Services Desk 

Each month, in this new feature, you'll learn about a great ACS benefit available to members. Be sure to get the most out of your ACS membership by taking advantage of these valuable, educational, and money-saving benefits.

Each winter, ACS presents educational webinars available at no cost exclusively to our members. This year's webinar series kicked off this week with Surviving a Recall. To watch this webinar and archives of previous webinars, members can visit the Member Resources section of our website. Previous webinars include but are not limited to "Preparing a HACCP Plan", "Risk Reduction in Cheesemaking Facilities", and "Storage Temperatures Necessary to Maintain Food Safety".

Scholarship applications for ACS cheesemakers, retailers, students, and chefs to attend ACS's 30th Annual Conference & Competition are now being accepted. Full scholarship recipients receive a complimentary conference registration, up to four nights' hotel accommodation in Madison, and up to $500 toward travel expenses.  Partial scholarship recipients receive a complimentary conference registration. For more details on qualifications and responsibilities, or to apply, click here. 

ACS Releases 2012 Cheesemaker Industry Data 

Watch Surviving a Recall - Webinar Video Now Available!  

Don't Miss Your Chance to be Certified!  

Spaces for the Certified Cheese Professional™ Exam are filling quickly! If you plan to take the exam on July 31 in Madison, WI, be sure to submit your application and the $35 application fee as soon as possible. For organizations that have reserved multiple seats, all applications and fees are due February 28. For individuals, applications and fees are due March 31.   

Member Profile: Author Kirstin Jackson  

Save the Dates! ACS 30th Anniversary: In a Dairy State of Mind