American Cheese Society Celebrates 35th Annual Conference and Competition
More than 1,400 cheese and specialty food professionals are expected to attend the American Cheese Society’s (ACS) 35th Annual Conference & Competition, “Forged in Cheese” at The David L. Lawrence Convention Center, in Pittsburgh, Pennsylvania on July 25-28, 2018. More than 2,000 different cheese products are expected to be judged in the world-renowned ACS Judging & Competition, with the top cheeses named best of show. The public can sample and purchase competition cheeses at the Festival of Cheese and Cheese Sale on Saturday, July 28, from 7:00 – 9:30 p.m. Proceeds from the Cheese Sale benefit the nonprofit American Cheese Education Foundation. Tickets can be purchased at bit.ly/CheeseFest18.
Acknowledged as the foremost educational gathering for the cheese industry in North America, the ACS Conference and Competition broke all previous records in 2017, with 2,024 entries of cheeses and cultured dairy products from 281 companies, a 10 percent growth over the prior year. Thirty-six U.S. states, four Canadian provinces, Mexico and Colombia were represented, with a similar attendance expected in Pittsburgh at the 35th Annual Conference.
“It’s exciting to see the growth of this event each year,” said Nora Weiser, Executive Director of ACS. “It is a testament to how strong the cheese community truly is. Cheesemakers, buyers, retailers, distributors – pretty much anyone who cares about making, selling and enjoying great cheese – comes together for education, networking, and camaraderie. Business gets done, connections get made and friendships get solidified. There is really no other professional industry event quite like it!”
The ACS Judging & Competition will take place over two days, with winners announced at the Awards Ceremony on Friday, July 27. A panel of internationally renowned judges will evaluate the entries for their aesthetic and technical merits. Last year’s best of show winner was Tarentaise Reserve from Spring Brook Farm /Farms for City Kids Foundation in Vermont. St. Malachi from The Farm at Doe Run in Pennsylvania was second, while third-place best of show went to Cellars at Jasper Hill’s Harbison. The 2018 winners will be highlighted at the Festival of Cheese on July 28, where conference attendees and the general public can taste competition cheeses while sampling craft beer, cider and specialty foods from artisan producers around the country.
Education plays a central role at the ACS Conference, including:
- Opening keynote: “Ignite Your Goals: Simple steps to accomplish more and accelerate your success,” presented by Gerry O’Brion, author of “What Big Brands Know.”
- More than 40 educational sessions geared toward cheesemakers, retailers and distributors.
- Sensory Deep Dive: “How Sweet Are You? The Science of Taste“ session with Russell Smith of Dairy Australia (one session offered each day).
- First-come, first-serve tasting sessions, including “Celebrating a Fermentation Renaissance,” “‘Drink the Apples – Eat the Cheese!” “Old and New Frontiers in Bandaged Cheddar” and “The Cornerstone Project: An American Original.”
- ACS Certified Cheese Professional® Exam
- Inaugural ACS T.A.S.T.E. Test™ (Technical, Aesthetic, Sensory, Tasting Evaluation)
- ‘Meet the Cheesemaker’: Conference attendees can meet and sample cheese and cultured dairy products from more than 100 producers
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Registration for Forged in Cheese is available at www.cheesesociety.org.
Organic Valley Introduces Delicious Grassmilk Yogurt For Kids
Ask just about any parent and they’ll say yogurt in tubes and little cups delights their children. Those tube and little cups also make moms and dads feel good about providing a wholesome snack. That’s why Organic Valley, the number-one brand for organic, 100 percent grass-fed dairy, is introducing Grassmilk Kids Yogurt, a variation of its award-winning Grassmilk Yogurt – but formulated with kids’ palates in mind. It provides superior nutrition and great taste in packaging so kid-friendly, the under-5-foot set won’t even realize they’re eating something that will grow their bones, and their brains.
Available in both 4-ounce cups and 2-ounce tubes, Grassmilk Kids is a homogenized whole-milk yogurt made from extraordinary organic milk that comes from cows that are 100 percent grass-fed — receiving no supplemental feed, grain or soybeans in their diet, just fresh pasture and dried forages. Nutritionally, Organic Valley Grassmilk Kids Yogurt flows with exceptional levels of naturally occurring calcium, conjugated linoleic acid (CLA) and omega-3s.
“People are increasingly looking for organic, 100 percent grass-fed options because they understand that when cows eat as nature intended they produce more nutritious milk,” said Organic Valley Brand Manager Andrew Westrich. “But no one had created options made just for kids. As parents ourselves, we wanted to provide that superior nutrition in a product kids would love.”
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Organic Kids Yogurt is the largest sub-segment of organic yogurt – a $137 million category with units growing at 57 percent year over year. Organic Valley’s Grassmilk Kids Yogurt combines whole milk with organic fruit purees – strawberry, blueberry and bananaberry – to create a minimally processed snack with kids’ palates in mind. Smooth and creamy, it’s a great source of calcium and features a simple ingredient statement with no added gums or artificial flavors. And since it’s Organic Valley, it’s always organic, which means no antibiotics, synthetic hormones, toxic pesticides or GMOs.
Four-packs of kid-sized cups and eight-packs of tubes both have a suggested retail price of $4.79. These latest offerings join Organic Valley’s Grassmilk line, which features whole milk yogurt in tubs and cups, fluid whole and 2 percent milk and two cheddar cheese varieties.
Fourth Annual SF Cheese Fest Brings Local Cheesemakers and Enthusiasts Together for Two Days of Cheese Bliss
California Artisan Cheese Guild (CACG), the state’s only nonprofit dedicated to sustaining California’s artisan cheesemaking community, announces the Fourth Annual SF Cheese Fest taking place September 15 and 16. Due to the ever-growing excitement around local cheese, SF Cheese Fest is expanding to two days of cheese education and enjoyment, featuring Saturday night’s popular walk-around tasting event, the Cheesemaker Celebration, at the historic Social Hall SF, and introducing a brand new series of Sunday Seminars with The Cheese School of San Francisco.
This year’s theme is “4 x 4” in honor of the SF Cheese Fest’s fourth anniversary and the fact that this year’s events will be celebrating cheeses made with all four types of milk (cow, goat, sheep, and water buffalo). At Saturday night’s Cheesemaker Celebration, guests will meet and mingle with over 20 Guild-member cheesemakers from across the state, sampling dozens of new and classic California cheeses. The cheeses will be paired with artisan pickles, preserves and charcuterie as well as plenty of local beer, cider and wine to ensure lively pairing discoveries. While sipping and sampling, guests will also enjoy live music and all attendees will receive a free 1-year subscription to Culture magazine.
SF Cheese Fest has become a beloved yearly tradition for local foodies and cheese lovers, and this year’s expansion to two days demonstrates the public’s desire for more cheese education. “The SF Cheese Fest’s theme of ‘4 x 4’ promises a fun and delicious weekend of tasting and learning about the differences that types of milk can have on a cheese’s style,” says CACG Executive Director, Anthea Stolz. “We are very excited to partner with The Cheese School of San Francisco this year to expand our offerings to include hands-on educational seminars on Sunday.”
The roster of participating cheese companies ranges from pioneering cheesemakers Bellwether Farms, Cowgirl Creamery, Cypress Grove, Laura Chenel’s, Marin French Cheese and Point Reyes Farmstead to local favorites Achadinha Cheese, Bleating Heart, Moonside Creamery, Nicasio Valley Cheese and Tomales Farmstead Creamery. From the around the state, Central Coast Creamery, Pedrozo Dairy & Cheese, Stuyt Dairy Farmstead Cheese and William Cofield Cheesemakers will join the festivities, alongside Utah cousin-in-cheese Beehive Cheese, and newcomers to the SF Cheese Fest scene, Folly Cheese Co. and Nicolau Farms.
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Saturday night’s Cheesemaker Celebration takes place from 6-9pm on Saturday, September 15 at Social Hall SF, located at 1270 Sutter Street in San Francisco. Tickets for the Saturday Celebration are $84 each and include all food and beverage sampling and live music. Limited “Bring a Friend” tickets will be $149 for two. Tickets will go on sale Tuesday, July 17 through the SF Cheese Fest website www.sfcheesefest.com/tickets.
The Sunday Seminars will take place on September 16 at The Cheese School of San Francisco’s new Ghirardelli Square campus. More details about the classes will be announced shortly, and tickets will go on sale Tuesday, July 17 via Eventbrite.
SF Cheese Fest is made possible by continued sponsorship, including Silver Sponsors Bellwether Farms and World’s Best Cheeses; and Bronze Sponsors Cypress Grove Cheese, Beehive Cheese Co., and Tony’s Fine Foods.
SF Cheese Fest is the primary fundraiser for the California Artisan Cheese Guild, a nonprofit organization dedicated to supporting artisan cheesemakers throughout the State.
