American Cheese Society Plans Rhode Island Conference

The American Cheese Society (ACS) will bring its annual Conference & Competition to New England for the first time in nearly a decade. 

With the theme of “ACS Cheese Camp 2015: Craft, Creativity, Community,” the 32nd Annual ACS Conference & Competition takes place July 29 to Aug. 1 at the Rhode Island Convention Center and at various locations around Providence. 

More than 1,000 cheese industry members are expected to attend – including cheesemakers, retailers, distributors, importers, specialty food producers and enthusiasts who simply appreciate great cheese.

As a well-known foodie haven of the East Coast, Providence is the ideal locale for ACS Cheese Camp, which is centered around three cornerstones of the American cheese industry: craft, creativity and community. This theme reflects the excitement and growth of the artisan and specialty cheese industry throughout the Americas. 

The four-day conference provides an opportunity for attendees to enjoy educational, tasting and networking opportunities with industry leaders from around the world. The conference also hosts the fourth annual ACS Certified Cheese Professional Exam, which encourages improved standards of comprehensive cheese knowledge and service throughout the industry. There are currently 406 ACS Certified Cheese Professionals throughout the United States and Canada, and more than 250 candidates will sit for the exam in Providence.

Kicking off ACS Cheese Camp on July 30 is an interactive opening session facilitated by fourth-generation restaurateur Mark Canlis, as well as an Opening Reception hosted by marquee sponsor Vermont Cheese Council. 

The Conference also offers the opportunity to hear the latest regulatory news from Dr. Susan T. Mayne, the new director of the FDA’s Center for Food Safety and Applied Nutrition, as well as attend the popular “Meet the Cheesemaker” event, where attendees can learn about and taste cheeses directly from producers. 

Unique educational and tasting sessions are offered throughout the conference, such as “Pairing Principles of Cheese & Wine,” “Delicious Molds & Mushrooms” and “Quattro Portoni: Water Bufala in Northern Italy, a Transition That Worked.” There will also be opportunities to take regional tours, and to meet with Scholars-in-Residence and a Business Strategist-in-Residence for one-on-one cheesemaking and business consultations.

The ACS Judging & Competition recognizes cheeses of the highest quality for their aesthetic and technical merits. Entries are judged blindly by 38 internationally renowned judges. After two intense days of judging, the first-place winners in each category will be evaluated together, and a Best of Show will be chosen. The winners will be revealed at the annual ACS Awards Ceremony on July 31. On Aug. 1, the Festival of Cheese will allow Conference attendees and members of the public to sample more than 1,600 competition cheeses and specialty foods.

To learn more about the ACS Conference & Competition, visit www.cheesesociety.org.