Tag Archives: ACS

ACS Raleigh — Day One

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Raleigh City Center Wednesday Farmers Market

On Wednesday we were greeted by a City Center Farmers Market at the base of the convention hotels this morning. It happens downtown every Wednesday from 10am to 2pm, but today it’s been enhanced with five local cheese makers (normally there are only two cheese makers) joining the other vendors, an ACS tasting tent offering local cheese and local beer pairings, a grilled cheese competition between local chefs, and a live band.

Cheesemakers at the market:

Chapel Hill Creamery
Hillsborough Cheese Co.
Goat Lady Dairy
Calico Farmstead
Holly Grove Farms

Others are off on tours of local cheese makers, farms, and food markets around The Triangle; or taking one of the “Deep Dive” workshops, such as “Food Safety and Artisan Cheesemaking”

Guild ACS Opportunities For 2012

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–Once again the Guild will pay for your FIRST ACS competition entry ($60 per entry — you need to be an ACS member to enter)
—the deadline for on-time competition entries is May 18th, so if you haven’t already submitted your entry forms, do so soon, and then send Mark Whitney your receipt for reimbursement.

–Once again the Guild will help pay for shipping your entries — up to $50 per participating Guild member. Once you have notified the Guild that you will be sending entries, we will attempt to coordinate a best and most cost-effective means of transport.

–This year the Guild will reimburse ONE Guild cheese maker for an ACS Level 1 Professional membership (a $199 value).
—To qualify to be chosen to receive this free membership for 2012 please respond to this email me your name and say “Add Me For A Free Membership” in the body of the email BEFORE Sunday, May 13th and your name will go into a hat. The randomly chosen member will be notified, and once they get receipt for joining the ACS the Guild will reimburse them.

–Once again The Guild wants to send up to FOUR Guild members to the ACS Conference for the full conference experience. The Guild will offer scholarships of at least $900 in expenses toward attending, which will cover the Conference fee of $465 plus some of the travel and lodging expenses.
—To obtain a scholarship email me your name and write “Add Me For A Conference Scholarship” in the body of the email BEFORE Sunday, May 13th and your name will pass on to all non-entered board members who will vote for the four Guild scholarship winners. If fewer than four Guild members apply for the scholarships, the total scholarship money will divided among the attending Guild winners up to but not exceeding their total expenses. The scholarship winners will each be responsible for at least one newsletter article about their conference experience, and for bringing as much of the information they’ve gathered back to future Guild meetings.
–The scholarship winners will be notified on Monday, May 14th so that they can register for the conference BEFORE the early bird deadline of May 23rd.

The results are in:

The Guild subsidized ACS membership goes to: Heather Donahue of Balfour Farm.

The four partial scholarships to attend the ACS Conference were awarded to:
  —Jessie Dowling, Fuzzy Udder Creamery
  —Heather Donahue, Balfour Farm
  —Eric Rector, Monroe Cheese Studio
  —Jamien Shields, Turner Farm Creamery

On behalf of the Guild, congratulations.

News About Raw Milk Oversight at Federal Level

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In March 2012 the US Center for Disease Control (CDC) released the results of a study titled “Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws—United States, 1993–2006” which is now posted on their web site.

In response to this report, the American Cheese Society issued a “Statement on the Safety of Raw Milk Cheese” which put some of the findings of the CDC study into context, as well as made corrections to some of its statements (such as that it is illegal to sell raw milk cheese in the US). Among the assertions in the ACS statement are: “Raw milk cheese, when produced and sold under current FDA guidelines, can be consumed without unnecessary risk” when that cheese is produced under the following circumstances:

  • producing cheese in licensed facilities that are routinely inspected on the local, regional, and
    federal level
  • producing cheese under the oversight of licensed dairy handlers
  • aging cheese for a minimum of 60 days before it is sold

According to the ACS’s latest newsletter: “In light of continued scrutiny, and with the goal of helping cheesemakers adhere to the highest standards of cheesemaking, ACS’s Regulatory & Academic Committee is at work compiling Best Practices for Cheesemakers. This document, as well as a related Best Practices for Retailers document, will serve as a resource for the industry to ensure awareness of current regulations and requirements, and to provide tools that can be implemented to meet those requirements.”