Author Archives: News

ACS entries due June 12

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Dear Cheesemakers and Friends,

We are now accepting entries for the 25th Anniversary Judging & Competition, held August 4-5, 2009 in Austin, Texas. Last week, we mailed a competition entry packet to cheesemaker members; however, you may now access all of this information and pay for your entries online at cheesesociety.org.

Submit your entry forms with payment to headquarters by Friday, June 12, 2009 to pay the regular rate of $55 per entry.

Entries received from June 13 – June 19, 2009 will be subject to an additional late fee, so do not delay! Entries will not be accepted after June 19, 2009.

Important Links:

If you are not a cheesemaker but know of other producers who might be interested, please forward this email or contact headquarters. We would be happy to contact them with more information!

If you plan to enter but have questions or require further information, please do not hesitate to contact headquarters at acs@hqtrs.com or (502) 574-9950.

Best regards,

American Cheese Society

Father’s Day Event

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Sweetgrass Winery and Savage Oakes Vineyard in Union are repeating their Father’s Day wine and cheese event again this year. They are looking for cheese participants!

If interested, please contact Keith at Sweetgrass: info@sweetgrasswinery.com

Ricotta As Local As Your Kitchen

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Portland Press Herald columnist Anne Mahle writes about how to make ricotta in your own kitchen:

Thanks to the surge in interest in “keeping it local,” good things are happening — to our economies and to the quality of our food.

What’s true for that carrot also is true for fresh cheeses and dairy products. And it’s easy to make your own ricotta, yogurt, buttermilk and even cheeses such as mozarella, fromagina and ricotta salata.