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Have You Renewed?
If you haven't renewed your ACS membership for 2014, be sure to do so by the end of the year! You can renew now by simply following the steps below:
1. Log into cheesesociety.org. If you don't remember your username and password, you may reset them online, or call 720-328-2788.
2. Once logged in, click on "My Account."
3. Next, click on "View My Transactions."
4. Next, click on "Pay Open Orders."
5. Within your open order, make sure the box next to your name is checked, and hit "Next" to proceed to the payment screen.
Thank you for your renewed support of ACS in 2014!
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Inspiration for Your Thanksgiving Menu
It's hard to believe that Thanksgiving is just around the corner, but now's the time to finalize your menu for next Thursday's feast! Whether you're hosting or enjoying the meal as a guest, we hope these recipes will provide inspiration for creative dishes that highlight great American cheeses.
Readmore Apple Cider Caramelized Onion Tart from Vermont's Readmore Inn, featuring Vermont cheddar
Mini Eggnog Crumble Bundt Cakes with Eggnog Mascarpone Glaze from Grate. Pair. Share. Cooking & Entertaining with Wisconsin Cheese
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Book Review: The Life of Cheese by Heather Paxson
Reviewed by Diane Stemple
I knew I wanted to read Heather Paxson's book, The Life of Cheese: Crafting Food and Value in America, as soon as I heard about her. An MIT anthropologist taking a serious look at the cheese world! But I had no idea how much I would enjoy it, or how long it would take to digest it, or that I would feel, while reading it, how Paxson much more astutely puts into words the vague, unformed notions I've had on my own journey through the cheese world.
I, perhaps crazily, selected The Life of Cheese as my 3rd book on my new book review segment on Heritage Radio Network's "Cutting the Curd". Not only did I have to read with a deadline looming, I had to come up with some interesting and non-idiotic questions in order to conduct an on-air and in-person interview with Dr. Paxson herself...[continue reading]
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Upcoming Cheese Events
February 19-21, 2014
Lynden, WA
The Basic-Plus class will be held at Lynden, WA February 19-21, 2014. This 3-day offering is intended for the beginning cheese maker who is serious about pursuing cheese making as a business activity at the farmstead or artisan level. Avid hobbyist and enthusiasts are welcome too!
California's 8th Annual Artisan Cheese FestivalMarch 21-23, 2014Petaluma, CACalifornia's 8th Annual Artisan Cheese Festival in Sonoma County Wine Country. Three days of cheese bliss awaits. Meet the cheese makers and their cheeses at an intimate cheese, wine and beer reception. Take a farm tour on Friday, sign up for a class to learn from our experts' cheese making workshops; cheese pairing with wine or beer; learn cheese basics; how to cook with cheese; and more!
Find more events, and post your own cheese events, on the ACS Event Calendar.
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Look for ACS and Our Members at the Winter Fancy Food Show!
Looking for American cheese producers at the upcoming Winter Fancy Food Show in San Francisco? Don't miss the American Cheese Society member pavilion in the South Hall of Moscone Center. ACS members will be exhibiting in and around this pavilion, and ACS staff will be on-hand at booth #5017 to share information about our programs and events, from the 2014 Conference & Competition in Sacramento, CA to the 2014 ACS Certified Cheese Professional™ Exam.
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Taking Our Industry to New Heights
How did it get to be November already? It seems like 2013 has flown by at a particularly breakneck pace, and now it's game time: bring on the holidays. Since we know you are busy, we will keep things brief!
Since last we have been in contact, members of the ACS Regulatory & Academic Committee traveled to Harrisburg, PA for the annual conference of an important ACS partner, the Dairy Practices Council. This was time well spent and it gave us some insight into what's coming down the pike with the evolving regulatory landscape. Nora has more details in her letter below, but thanks to our committed volunteers for making the trip -- and to the ACE Foundation for helping to fund our participation (at year end, we hope you'll give generously so the ACE Foundation can continue to endow educational endeavors!). ACS realizes that important relationships like these are vital to our providing top level service and representation to our members in rapidly changing times. Look for more examples and news in subsequent issues of Cheese Bytes.
At year end, we are also gearing up for next year's board elections, and I hope you will consider how you, or someone you know, could make a difference with board service. Our board aims to be representative of all sectors of our membership, and many different skill sets are needed. Find more information about board nominations in this issue of CheeseBytes. Volunteerism is what has driven ACS for thirty years, and it sets us apart from many other industry organizations.
As I let you get back to your cheesemaking, routing, selling, or serving, I would ask you to start thinking about how we as a cheese industry can take quality, safety, and awareness to new heights in the coming year -- and how you in your role as an ACS member can personally contribute toward this.
Wishing you and yours a wonderful, cheese-filled Thanksgiving and some restful time with friends and family.
Best
Greg O'Neill
President
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Nothing Stays the Same
 There is a definite change in the weather in Colorado at this time of year. Warm, sunny fall days are turning into short, cooler winter days (what we call "Ski Season" here!). But, these are not the only -- and certainly far from the most important -- changes in the air. Earlier this month, I attended the Dairy Practices Council (DPC) conference in Harrisburg, PA along with a few members of the ACS Regulatory & Academic Committee. Our purpose was to gain insight into the latest happenings on the regulatory front, as well as to collaborate with colleagues in the dairy industry to update the useful and practical guidelines published by the DPC.
The bulk of our attention focused on updating the guidelines pertaining to on-farm and small-scale cheese production. It was clear to us that the work of the DPC is valuable, and quite time-consuming. Reviewing, updating, and maintaining the usefulness and accuracy of these guidelines is all done by volunteer Task Force members, much like key ACS projects which rely on the generous time donated by industry experts to get things done. We left the conference more aware than ever of the vastness of our own undertaking to create ACS Best Practices Guides for cheesemakers and retailers, but also more aware of their importance at this critical time for the artisan cheese industry. With the Food Safety Modernization Act (FSMA) moving full steam ahead, all indicators point to many impactful changes on the horizon for small producers. We will continue to do our best to build relationships and share resources with allied industry groups in order to help bring ACS members the most current information possible.
The changes that are coming will likely impact business practices and models in the short-term, but could ultimately allow for expanded opportunities for those producers who stay ahead of the curve and create food safety plans that are risk-based, validated, and consistent. HACCP (Hazard Analysis and Critical Control Points) was what we used to hear, but now we hear more and more about a shift towards HARPC (Hazard Analysis and Risk-Based Preventative Controls). While the acronyms differ by just one letter, what they spell for cheesemakers is a different approach to testing, vetting, and tracking along the production chain. Rest assured that as ACS learns more, we will continue to inform you about what these changes mean, and the procedures producers will need to have on their radar.
Nora Weiser
Executive Director
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News From the Member Services Desk
Connect with your peers and expand your education with access to a wide range of online resources, such as the member directory, historical conference session handouts, HACCP templates, Inspection Preparedness Plans, and Crisis Management Tools. To access these resources, go to www.cheesesociety.org, click the "Member Resources" tab on the upper right side of the page.
Previous conference session handouts from 2011-2013 are archived, such as "Strategic Planning for Small Businesses," "Seasonality for Small Cheesemakers," and "Everyone Likes a Good Deal: Managing Successful Promotions." Most session handouts also have contact information for presenters.
The Inspection Preparedness Plans include preparing for and managing an FDA preliminary audit inspection, a regulatory inspection standard operation procedures template, and details on FSMA. The Crisis Management Toolkit includes real-life case studies, basics of crisis planning, and messaging guidelines and templates.
In our searchable member directory, you can find other ACS members by searching by Name, Organization, City, and State. This directory only lists individual members (with their organizations listed below) receiving benefits.
Do you have other resources you'd like to see available online? Email me at jhemphill@cheesesociety.org and let me know!
Sincerely,
Jana Hemphill
Member Services Specialist
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ACS CCPs™: 253 Strong, Representing 64 Companies
As the deadline to apply for the 2014 ACS Certified Cheese Professional™ Exam, to be held on July 29 in Sacramento, is approaching, now is a good time to take a closer look at the current ACS CCPs™. Quite often we are asked, "How many companies have CCPs on staff, and what types of jobs do CCPs hold?" Currently there are 253 CCPs across the U.S. and Canada, and these individuals work in a variety of jobs from cheesemaking to restaurant service. There are 64 different companies that can boast of having a CCP on staff.
Even though the exam covers all tasks within the industry, the majority of CCPs represent the retail side of the industry. Both large and small retail stores are represented, and their locations are as diverse as ACS's membership. Here are some examples:
- Lincoln Broadbrooks works at The Better Cheddar in Prairie Village, KS. Lincoln is in charge of the cheese department and writes a regular column in The Kansas City Star, using his knowledge and experience to educate the community about cheese.
- Husband and wife team Haley and Erik Aquistapace, of Aquistapace's Supermarket in Covington, LA, passed the exam together. They use their knowledge to promote a wide range of cheeses in their newly remodeled gourmet cheese department.
- Whole Foods Market has CCPs in many locations throughout the U.S. and Canada. Tonya Huffman works at the...[continue reading]
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Featured Cheese: Sartori's Cognac BellaVitano
Just in time for the holidays, Sartori Company is releasing its Limited Edition Cognac BellaVitano, Winner of The Super Gold (Best US Cheese) at the 2012 World Cheese Awards. Each wheel is hand-inspected and signed by one of the Master Cheesemakers at Sartori's Antigo, Wisconsin Plant.
Created, made, and aged at least eighteen months by Master Cheesemakers at Sartori's Antigo Plant, literally out in the middle of nowhere in Northern Wisconsin, Cognac BellaVitano is a special cheese, partially because Antigo is a special place. According to Sartori's Owner, Jim Sartori, "Antigo is unique. The plant was originally the Antigo Brewery, established there because of the water, which is necessary to make beer. I've often wondered if the flora and the hops have continued to find life in the plant and that contributes to the unique flavors and quality of the world-class cheeses we make there. We have taken the same milk, the same recipes, and the same processes, and duplicated them in our other plants, but the finished cheeses just aren't the same as they are when they are made at Antigo."*
A few years back when I was still slinging cheese, I was introduced to BellaVitano Gold and fell in love with the nuttiness, creaminess and...[continue reading]
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Member Profile: Cherry Valley Dairy
In the cheese industry, collaboration is thriving. For Cherry Valley Dairy in Duvall, WA, and Trellis restaurant in Kirkland, WA, a collaboration has turned into an ACS Judging & Competition 2nd place win in the "Monterey Jack with Flavor Added" category.
Over two years ago, Cherry Valley Dairy's head cheesemaker Blain Hages met Trellis Executive Chef Brian Scheehser at a pre-production tasting. Weeks later, they profiled a four month old natural-rinded Jersey Jack and decided to collaborate on two flavored cheeses.
Blain initially offered to make Brian a typical pepper jack, using peppers from Brian's farm, which is 10.2 miles west of Cherry Valley Dairy. Blain and Brian also discussed more unique ingredients, with Brian coming up with a dried blueberry and basil cheese. A dried and powdered sweet carrot cheese with dried nasturtium...[continue reading]
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Retail Discounts for ACS Members
ACS members enjoy discounts on great cheeses at participating retailers via the ACS Retail Discount Program! This program allows you to receive discounts of 10-20% simply by presenting a valid ACS membership card at check-out. Click the map below for a full list of participating retailers in the U.S. and Canada.
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Retailer Profile: Cheese Louise in Richland, WA
 Cheese Louise, in Richland, WA, offers around 60 cheeses on a regular basis. Co-owners Bill and Tamara Krieger bring in additional cheeses for special events or occasions, such as Beecher's Yule Käse, Rogue River Creamery's limited-edition blues, and Okanogan Maple Leaf from Larkhaven Farm. Around half of their cheeses are from the US (and these are mostly focused on regional cheeses of Washington, Oregon, California, Idaho, and Utah). Cheese Louise also carries cheeses from the British Isles, Western Europe, the Mediterranean, and the Middle East.
They also carry a wide range of wines and craft beers, with 17 wines available by the glass and about 60 by the bottle. Since Cheese Louise is in the heart of Washington wine country, they have many wines from Walla Walla and Columbia Valley, while also stocking an array of French, Spanish, and Italian wines. They also have two sommeliers on staff to help customers make their selections. Bill recently shared a bottle of Kabinett Riesling with friends and laid out a board with Midnight Moon, Petit Livarot, and Zamorano. He enjoyed all the cheeses with the Riesling, although Zamorano seemed to be the crowd favorite...[continue reading]
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Shop Small this Holiday Season!
November 30 is Small Business Saturday, and it's the perfect time to support independent businesses run by many ACS members! According to the National Federation of Independent Business, 70 percent of small-business owners say that Small Business Saturday helps them draw new customers, and many businesses offer special promotions on this day in an effort to do so.
We hope you'll seek out small and independent retailers, cheesemakers, and other businesses on November 30 to help support your local economy! Learn more about Small Business Saturday here.
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Connect to ACS
Stay connected to ACS no matter where you are! Follow us on Facebook, Twitter (@CheeseSociety), or LinkedIn. 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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