American Cheese Society

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The American Cheese Society (ACS) is a nonprofit organization promoting the United States cheese industry, founded by Frank Kosikowski of Cornell University. The group represents artisan cheesemakers, as distinct from American cheese types or "American" style processed cheese, and has advocated for the manufacture of raw milk cheese to be allowed in the United States.[1] The American Cheese Society issues awards recognizing fine cheeses. Since 1983 dairy famers, cheese makers, and buyers have attended the group's annual meetings.[2][3]


To promote & support American Cheeses manufacture and also provide education, training and networking support to enthusiasts in the art of cheese manufacture and production.[4]


The membership to ACS is available in 3 levels based on the proficiency of the individual.It is as follows:[5]

  1. Producer (professional)
  2. Trade affiliate (professional)
  3. Associate (non-professional: student and enthusiast levels)

See also[edit]


  1. ^ Corby Kummer Craftsman Cheese; American makers of raw-milk cheese, having survived an unwarranted health scare, are creating products that rival Europe's December 2000 The Atlantic
  2. ^ O'Reilly, David (July 17, 1985). "American cheese: More than just bland spread". The Evening Independent. Retrieved 20 November 2013. 
  3. ^ [1]
  4. ^ "Mission values". ACS website. American Cheese Society. Retrieved 12 February 2014. 
  5. ^ "benefits". ACS website. ACS membership. Retrieved 12 February 2014.