Is Your Membership Expiring?
If you haven't renewed your membership for the 2017 calendar year, you can renew by following the steps below:
2. Click on "My Account."
3. Select "View My Transactions."
4. Click on "Pay Open Orders."
5. In your open order, make sure the box next to your name is checked, and click "Next" to proceed to the payment screen.
You can also renew by contacting the ACS office at 720-328-2788.
We look forward to supporting you in 2017!
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Certification News
2017 Exam Applications
The next ACS CCP® exam will be held on July 26, 2017 in Denver.
Applications will be accepted January 6 through March 31, 2017. Anyone who did not pass this year's exam, or who deferred and wishes to take the 2017 exam, will not need to reapply: simply
contact Jane Bauer by March 31.
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Make Your Plans for Cheese with Altitude!
July 26-29, 2017
Registration opens May 3rd!
As 2016 comes to a close, we encourage you to make plans to join fellow ACS members (more than 1,200 of you!) for "Cheese with Altitude," our 2017 Annual Conference! Mark your calendar to join us in Denver, Colorado:
Registration rates:
- Early: $499
- Regular: $599
- Late/On-Site: $699
Need some motivation to visit ACS in the Mile High City?
- Lonely Planet notes, "The secret is out: the Mile High City is more than just a gateway to the Rockies. Today's Denver is young and thriving, combining rich cultural offerings, a booming microbrewery scene, big league sports...and a lifestyle focused on the outdoors."
We hope to see you here in our hometown this summer!
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Meet an ACS CCP®
Amanda Hartman
L'Albatros Brasserie & Bar, Cleveland, OH
Five years ago, I started work as a server at L'Albatros Brasserie. The cheese program was like nothing I'd ever experienced before. The quality, quantity, and variety of the cheeses to which we had access implied a depth and scope of the subject of which I hadn't been aware. In short, my mind was blown. I was overwhelmed, a little intimidated, and fascinated.
When a cheese course is ordered at L'Albatros Brasserie, the designated cheesemonger of the evening brings over the selections: a wooden board of roughly 3 square feet holding 25-30 cheeses of all styles, milks, regions, and flavor profiles. In addition to service, there is also care of the cheese, which involves setting up the evening's board, tasting each individual cheese to know the ripeness
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Gruyèyre AOP Awards ACS CCP® Scholarships
Gruyère AOP has announced the winners of its 2016 scholarship for ACS Certified Cheese Professionals®! The three winners will each receive a trip to the Gruyères Region of Switzerland in the Spring of 2017, where they will travel throughout the region and learn all about the people and the region that create Gruyère AOP.
The winners are:
- Ann Campbell, Di Bruno Bros. Philadelphia, PA
- Izzy Creveling, Peterson Cheese Company, Auburn, WA
- Wendy Johnson, Whole Foods Market, West Des Moines, IA
Congratulations to the winners!
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If you've renewed your ACS membership for 2017, or received your reminder but haven't yet gotten around to renewing, you may have noticed a few things:
1) ACS membership dues have not increased in
over a decade.
2) Your category of membership is not always obvious -- and
it can be confusing to determine where you fit.
3) Others in your organization who wish to join
may not have an opportunity in your existing membership category.
We've noticed too -- and we've been exploring new membership models and dues structures that might better reflect our changing industry and your evolving needs. The ACS Board of Directors has made this a priority in its upcoming Strategic Plan. With the feedback we have received from you through member surveys, focus groups, and one-on-one discussions, and the directive of the Board that any membership changes better reflect our
Core Values, we'll be working on a new membership and dues structure to better serve you in the coming years. We'd love to roll this out for the 2018 dues cycle, and with your input and understanding, we can make this change while ensuring your service is uninterrupted.
Change is never easy, but we know we can make ACS stronger, more inclusive, and more responsive to your needs in the future. Interested in being a part of a focus group, sharing ideas, or talking about potential membership changes? We'd love to get your thoughts: email Nora at
nweiser@cheesesociety.org.
Sincerely,
Nora Weiser & Jeff Jirik
Executive Director & President
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Submit Your Nominations for the ACS Board of Directors
The ACS Nominating Committee is seeking nominations of cheese industry professionals to serve in leadership positions on the
ACS Board of Directors.
In 201
7,
two new directors will be added to the Board
from among our Producer/Cheesemaker members.
The ACS Board of Directors is an active and dynamic group that is deeply committed to ACS's vision to be the leader in supporting and promoting American cheeses. The Board is tasked with fiduciary oversight and the long-term strategic growth of the organization. Board members take an active role as leaders, advising on matters of strategic import and organizational policy, serving on committees and task forces, developing future leaders, and working with staff and volunteers to foster a vibrant, passionate, and knowledgeable cheese community.
The Nominating Committee is currently reviewing candidates and will select a slate to run in the 201
7 Election this summer. A number of desired attributes are integral to the selection process.
Learn more about the these attributes, Board member responsibilities, and the nomination process.
If you or someone you know is a strong candidate, please email an official letter of nomination to nweiser@cheesesociety.org by February 28, 2017.
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Marketing It In America: Guiding Cheese from Farm to Plate
More than one hundred members logged online earlier this month for
Marketing It In America, a webinar led by Jasper Hill's Zoe Brickley. In the webinar, Zoe explored typical supply chain pathways, and the opportunities and challenges of different approaches to navigating them. She also talked margins, promotions, staffing and budgets, distributors, wholesalers, and direct to consumer outlets.
If you missed the webinar, it's available to members free-of-charge with password
acsmember. Watch below!
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Apply to Be an Official Conference Cheesemonger by January 11
Each summer, the ACS Conference runs seamlessly with the help of a team of three Official Conference Cheesemongers (OCCs) that oversees and manages the movement, storage, and preparation of thousands of cheeses and accompaniments that play a starring role in the Conference.
We're currently accepting applications for our 2017 Official Conference Cheesemonger team. This three-person team will receive airfare to Denver, seven nights' stay at the Conference hotel, personalized chef's jackets, a profile in the printed Conference guide, and registration for our 2018 Conference.
"Being an Official Conference Cheesemonger was amazing and will be one of the most memorable events of my career. I gained lasting experience, knowledge, and friendship. It helped me realize my existing skillset and expand upon others. I enjoyed unparalleled leadership, communication, and teamwork thanks to my co-OCCs. I will always be thankful for the confidence in myself and my trade that I acquired during the conference. I definitely recommend it to anyone who is detail driven, enjoys working with others, and is passionate about the best food ever...cheese!" -Arielle Neher, 2016 OCC
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A Reminder from the Judging & Competition Committee
 Producers: if you have a new recipe in development, please remember that it must be available for sale to the general public by January 22, 2017 in order to be eligible for entry.
Products placed on the market after this date are not eligible for the 2017 Judging & Competition; we encourage you to enter them in 2018.
Lastly, if you plan to enter the ACS Judging & Competition in 2017, be sure to renew your membership! The Judging & Competition is open to current members.
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The Challenges & Successes of
Sheep Milk Cheese
In last month's issue of CheeseBytes, we shared an
update to our Judging & Competition categories for 2017.
In response to our members' feedback as well as the noted growth of sheep milk cheeses in recent years, the Judging & Competition Committee has separated sheep milk entries into their own subcategories based on the style of cheese or cultured product. The Committee hopes this will spark creativity and encourage new entries in these categories.
Alongside exciting growth and change, writer Janet Fletcher also points out some of the unique challenges facing sheep milk cheesemakers. To learn more about the landscape of sheep milk cheesemaking in the United States, read her recent New York Times story,
Sheep's Milk Cheeses in U.S. Earn Ribbons but Scant Profits.
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In Case You Missed It! The Ten Minute Cheese Plate
ACS recently made our Facebook Live debut with "The Ten Minute Cheese Plate," a primer on how to create an elegant and composed cheese plate for entertaining during the holidays. In this short video, ACS Content Manager
Sarah Spira explained how to select, cut, and present several award-winning cheeses, for a spectacular centerpiece. The video has had more than 1,800 views to date!
If you missed it, be sure to watch The Ten Minute Cheese Plate, below, and please share it with your friends, customers, and colleagues. We'll be planning more Facebook Live events in the coming year. Do you have feedback on the presentation? Is there a video you'd love to see us share? Let us know by sending a quick note to
info@cheesesociety.org.
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Holiday Leftovers Galette
If your family is anything like mine, your holidays are filled with kids, laughter, a few too many Manhattans, and lots of leftovers. This holiday was a bit tamer than years past -- with our baby due in just over a month, we did not travel anywhere but instead let family come to us. There was less alcohol (for me, at least) but still plenty of laughter and jokes, and yes ... there were leftovers. This savory galette is the perfect way to use up whatever is left in your fridge, be it cheese, cooked vegetables, salad greens, or poultry.
This recipe features ricotta, crème fraiche, and ACS award-winning Hand Bandaged Goat Cheddar from Avalanche Cheese Company. But you can be creative and incorporate any ingredients you like! You can't go wrong.
Find this recipe, and find many more,
here on The Cultured Kitchen
.
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Valentine's Day is for Cheese Lovers
We're thrilled to share a set of Valentine's Day cards designed just for cheese lovers! These unique cards, designed by the ACS team, are a great way to let friends or loved ones know you care about them...and about cheese, of course.
Each boxed set includes 12 cards (3 each of 4 designs;
see them all here) with "Happy Valentine's Day" printed on the interior, leaving plenty of room for your own personalized message. Twelve blank envelopes are also included.
Plan early, and order a set to send or share this February!
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