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American Cheese Society 2021 Annual Conference
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Wednesday, July 28
 

3:00pm MDT

Opening Session
Wednesday July 28, 2021 3:00pm - 4:00pm MDT

4:00pm MDT

Meet The Cheesemaker
Meet the people behind your favorite cheeses.

Wednesday July 28, 2021 4:00pm - 6:00pm MDT
 
Thursday, July 29
 

9:00am MDT

Morning Activity
Thursday July 29, 2021 9:00am - 9:30am MDT

9:30am MDT

Welcome

Thursday July 29, 2021 9:30am - 10:00am MDT

10:00am MDT

CONCURRENT SESSION - Practical Tools and Solutions for Developing and Implementing Your Food Safety Plan
COVID-19 raised consumer awareness around the importance of food safety.  During this 60-minute session, Dr. Sam Alcaine, Assistant Professor at Cornell University, will briefly highlight the benefits of having a robust food safety plan in place and tools/resources that are available to assist in development efforts.  Dr. Alcaine will then moderate a Q&A with other food safety experts to discuss the most common struggles that cheesemakers may encounter when developing and implementing a food safety plan.  Plus, share creative solutions that can be used to ease implementation  Come prepared with your questions for this panel to share their knowledge and experience.



Speakers
avatar for Dennis D'Amico

Dennis D'Amico

Associate Professor- Dairy Foods, University of Connecticut Animal Sciencee
My primary research and outreach efforts focus on improving the safety and quality of cheese. I work extensively with small to very-small producers on product development, process control, environmental monitoring, and the development and implementation of food safety management systems... Read More →
avatar for Sam Alcaine

Sam Alcaine

Assistant Professor, Food Science, Cornell College of Agriculture and Life Sciences
My overall research program focuses on developing technologies that improve the quality, safety, and potential applications of fermented dairy products and co-products. My current projects explore: i)the applications of bacteriophage to improve health, dairy safety, and fermentation... Read More →


Thursday July 29, 2021 10:00am - 11:00am MDT
  Educational Session

10:00am MDT

CONCURRENT SESSION - The Homogenization of the Dairy Industry: BIPOC Folx in Cheese, Agriculture, and Specialty Foods
BIPOC folx are overlooked in the industries of cheese, agriculture, and the specialty food and beverage. The session mission is to highlight Black, Indigenour, and People of Colour in the industry while also discussing some of the challenges we've had to overcome in order to be seen, heard, and respected. Panel will include people from different segments of the cheese world.

Speakers
avatar for Agela Abdullah

Agela Abdullah

Marketing Director
avatar for Natasha Bailey

Natasha Bailey

Green Dirt Farm


Thursday July 29, 2021 10:00am - 11:00am MDT

10:00am MDT

CONCURRENT SESSION - Troubleshooting - Small Things Have an Impact on Quality and Productivity
Cheesemaking:  Trouble shooting those items that often find one at a loss.  What can be observed, measured, recorded and applied to bring financial gain through preventive loss and quality improvement.  Get an unique view point of how small things can make an impact on your product and your operation.  What seems obvious is often overlooked or not monitored.

Speakers
avatar for Gary Pieper

Gary Pieper

Technical Sales Manager for Cultures and Enzymes, Chr. Hansen Holding A/S
Gary Pieper, Technical Sales Manager for Culture and Enzymes, Chr. Hansen Inc..  Home office in Davis, Illinois.  Spent 10 years as a Technical / Application Manager for Fermented Products in North America and is in his 10th year as a Technical Sales Manager in the Midwest Region... Read More →


Thursday July 29, 2021 10:00am - 11:00am MDT

11:00am MDT

Post-Session Continued Discussion
Continue the discussion on the session you just attended with other industry professionals that attended the same session.  Ask additional questions to your peers and hear what others have to say.  

Each session will have its own post-session discussion.


Thursday July 29, 2021 11:00am - 11:30am MDT

11:00am MDT

Gold Level Sponsored Break 1
Thursday July 29, 2021 11:00am - 12:00pm MDT

11:00am MDT

Come "Talk Curd-Y to Me" in the Exhibit Hall
Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 11:00am - 12:00pm MDT

11:00am MDT

It's "A Gouda Time" to Network
Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 11:00am - 12:00pm MDT

12:00pm MDT

CONCURRENT SESSION - Crisis Marketing: Dispatches from the Pandemic Era
Good marketers know that in order to capitalize on shifting market dynamics, competitive threats, and evolving consumer demands businesses must be agile enough to deviate from their best laid plans. But what happens when the disruption is so massive that even the best marketing plans go out the window? Crises require more than agility, they require action. In this session, you will hear from industry leaders about their organizations' response to the crises of 2020, and hear insights into how to build an effective crisis marketing strategy into your own marketing plan.

Speakers
avatar for Patrick Geoghegan

Patrick Geoghegan

Executive Vice President Industry Relations, Dairy Farmers of Wisconsin
avatar for Stephanie Skinner

Stephanie Skinner

Publisher, Culture magazine
avatar for Marty Mundy

Marty Mundy

Executive Director, Vermont Cheese Council


Thursday July 29, 2021 12:00pm - 1:00pm MDT

12:00pm MDT

CONCURRENT SESSION - The Real Cost of Having (or Not Having) an Aging Program
Aging high-quality cheese to develop more mature flavors and increase value can be relatively inexpensive. Choices made in managing an aging program have a significant impact on a cheese business. A company can compromise cash flow at the risk of losing value on unsuitable-aged cheese if not properly monitored. Employing trained individuals to assess cheese on a routine basis carries a cost. Maximizing value from a living food, especially during a pandemic where no one has a crystal ball, is a major challenge. This panel of industry professionals will present their approaches, experiences, and field questions from the audience.

Speakers
BR

Bill Rufenacht

Technical Service, Customer Service, Sales, Dairy Connection


Thursday July 29, 2021 12:00pm - 1:00pm MDT

12:00pm MDT

CONCURRENT SESSION: Unlocking Flavor Development in Cheese
"As a producer and marketer of cheese, how do you attract customers and keep them interested in your product? Consumers cite flavor as the primary driver behind their cheese purchases, which is no surprise, as cheese has the potential to deliver an impressive culinary punch. The cheese flavor is also enormously diverse, varying both among and within cheese varieties. But how are so many delicious flavors formed in cheese and what can a cheesemaker do to influence flavor?

The dazzling cascade of reactions that generate cheese flavor is driven by the cultures and enzymes that cheesemakers use during the making process. Cultures and enzymes break down cheese proteins and fats during aging to develop delicious aromas and tastes. In DSM labs, scientists are teasing apart the biological and chemical reactions that lead to different flavors. This talk will present insights into the complex processes of flavor formation in cheese and will provide tools that cheesemakers can use to create their signature flavor."



Speakers
avatar for Gil Tansman

Gil Tansman

Account Manager, DSM


Thursday July 29, 2021 12:00pm - 1:00pm MDT

1:00pm MDT

Break
Thursday July 29, 2021 1:00pm - 1:30pm MDT

1:00pm MDT

Come "Talk Curd-Y to Me" in the Exhibit Hall
Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 1:00pm - 1:30pm MDT

1:00pm MDT

It's "A Gouda Time" to Network
Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 1:00pm - 1:30pm MDT

1:00pm MDT

Post-Session Continued Discussion
Continue the discussion on the session you just attended with other industry professionals that attended the same session.  Ask additional questions to your peers and hear what others have to say.  

Each session will have its own post-session discussion.


Thursday July 29, 2021 1:00pm - 1:30pm MDT

1:30pm MDT

Board Meeting & Town Hall
Thursday July 29, 2021 1:30pm - 2:30pm MDT

2:30pm MDT

CONCURRENT SESSION - COVID's Impact on the Cheese Industry: Artisan Industry Supplier POV
The coronavirus pandemic has impacted general business, the food industry, and artisan cheesemakers in unpredictable ways. With the situation developing differently throughout the country and over the last year, businesses further up in the supply chain may offer a unique view of the industry. Suppliers with frequent, routine relationships with cheesemakers nationwide may be able to offer quantifiable measures to illustrate the effects of COVID-19.

Speakers
avatar for Dave Potter

Dave Potter

Vice President, Dairy Connection Inc
avatar for Emily Harbison

Emily Harbison

Technical Specialist, Dairy Connection Inc.


Thursday July 29, 2021 2:30pm - 3:30pm MDT

2:30pm MDT

CONCURRENT SESSION - DZTA Recipient: Growing Great Cheese: How Feed Influences Flavor
This session is the Daphne Zepos Teaching Award Recipient for 2020.  

Much has been made about the importance of grassy hillsides and Alpine pastures to the cheeses made there, but how does animal feed affect our cheeses really? Join Matt Benham, cheesemaker and recipient of the 2020 Daphne Zepos Teaching Award, as he unpacks the science of feed and its effect on milk chemistry, and ultimately, on the cheese we make, sell, and enjoy. Matt draws upon the expertise of scientists, farmers and cheesemakers at home and abroad to help demystify the complex relationship between animal feed and cheese character, and explores how we might tailor our feed programs in order to realize the full potential of our cheeses.



Speakers
avatar for Matt Benham

Matt Benham

Jasper Hill Farm


Thursday July 29, 2021 2:30pm - 3:30pm MDT

2:30pm MDT

CONCURRENT SESSION - Selling More Online: Integrating Your Email and Social Marketing on an Artisan Budget
Social media is exciting, but good old fashioned email still drives online sales. Join Katie Schall of Beehive Cheese and Kimberly Bowsher of kbENT Media for a lesson in how these two channels can work together to build a base of loyal online customers.

In this session, you’ll hear how Beehive Cheese integrated their email with organic and paid social media marketing strategies to grow their eCommerce business on an “artisan budget.” Kim and Katie break down how to use your email subscriber list to build better targeted audiences and run the most effective social media ads. They also discuss best practices for managing a successful relationship between agencies and cheesemakers/retailers.

By the end, you will walk away inspired to launch a year’s worth of automated email campaigns that require little time and maintenance, but drive sales! 



Speakers
avatar for Katie Schall

Katie Schall

Marketing, Beehive Cheese Company
avatar for Kimberly Bowsher

Kimberly Bowsher

Owner, kbENT, a boutique marketing, PR agency


Thursday July 29, 2021 2:30pm - 3:30pm MDT

2:30pm MDT

CONCURRENT SESSION - You Be The Judge
A short session guided by the executive team for the Judging & Competition Committee!

Speakers
avatar for Rich Rogers

Rich Rogers

Cheesemonger, Scardello
avatar for Rachel Perez

Rachel Perez

National Sales Director, Cowgirl Creamery


Thursday July 29, 2021 2:30pm - 3:30pm MDT

3:30pm MDT

Post-Session Continued Discussion
Continue the discussion on the session you just attended with other industry professionals that attended the same session.  Ask additional questions to your peers and hear what others have to say.  

Each session will have its own post-session discussion.


Thursday July 29, 2021 3:30pm - 4:00pm MDT

3:30pm MDT

Gold Level Sponsored Break 2
Thursday July 29, 2021 3:30pm - 4:15pm MDT

3:30pm MDT

Come "Talk Curd-Y to Me" in the Exhibit Hall
Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 3:30pm - 4:15pm MDT

3:30pm MDT

It's "A Gouda Time" to Network
Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 3:30pm - 4:15pm MDT

4:15pm MDT

Spotlight Activity 1
Thursday July 29, 2021 4:15pm - 5:45pm MDT

4:15pm MDT

Spotlight Activity 2
Thursday July 29, 2021 4:15pm - 5:45pm MDT
 
Friday, July 30
 

9:30am MDT

FDA Session
Friday July 30, 2021 9:30am - 10:00am MDT

10:00am MDT

CONCURRENT SESSION: LGBrieTQ+ Cheesemakers Panel
Following up the first ACS LGBrieTQ+ panel. Moderated by cheese industry LGBTQ+ activist, Eris Schack, questions will explore the unique challenges that these LGBTQ+ cheesemakers faced in building their businesses, as well as exploring what draws members of the queer community to work in our industry. Talk of history of what it was like being out and queer in the past, plus has things have changed and how they can improve. Will include an open question and answer period during the second half of the presentation, for industry members to ask their own questions from these accomplished panel members.

Speakers
avatar for Veronica Pedraza

Veronica Pedraza

general manager and head cheesemaker, Blakesville Dairy
avatar for David Gremmels

David Gremmels

President, Rogue Creamery
avatar for Michael Koch

Michael Koch

President & Co-Founder, Firefly Farms


Friday July 30, 2021 10:00am - 11:00am MDT

10:00am MDT

CONCURRENT SESSION: Milkfarming: The Evolution of Dairying for Raw Milk Cheesemaking
Veteran farmstead cheesemakers discuss their current approaches to dairy farming, where they started and how they got there. Hear how their farming methods have evolved to produce the milk necessary to make the highest quality, ACS award-winning raw milk cheese.  How raw milk cheesemaking has determined their breed, feed and land management decisions, and how they’ve dealt with challenges particular to this mode of production, including working with the changes inherent in seasonal production.


Speakers
avatar for Matthew Brichford

Matthew Brichford

Jacobs & Brichford Cheese
avatar for Ralph Schlatter

Ralph Schlatter

Co-Owner, Canal Junction Farm
avatar for Peter Dixon

Peter Dixon

Owner and Maker, Parish Hill Creamery


Friday July 30, 2021 10:00am - 11:00am MDT

10:00am MDT

CONCURRENT SESSION: Center for Dairy Research - Controlling Cheese Quality: Common Defects Seen at Retail & Their Root Cause During Cheesemaking
From excessive squishiness to soapiness, some defects are omnipresent in the cheese retail cooler. This session will explore several of the main flaws that are common in certain cheese varieties and how they come about during the cheesemaking process and the supply chain at-large. We will conclude with a mini case study, where participants will be given a “whodunnit” style mystery to solve!

This will be a 3 hour session with a Q&A to follow.

Friday July 30, 2021 10:00am - 1:00pm MDT

11:00am MDT

Post-Session Continued Discussion
Continue the discussion on the session you just attended with other industry professionals that attended the same session.  Ask additional questions to your peers and hear what others have to say.  

Each session will have its own post-session discussion.


Friday July 30, 2021 11:00am - 11:30am MDT

11:00am MDT

Come "Talk Curd-Y to Me" in the Exhibit Hall
Network with industry professionals on topics attendees have selected.

Friday July 30, 2021 11:00am - 12:00pm MDT

11:00am MDT

It's "A Gouda Time" to Network
Network with industry professionals on topics attendees have selected.

Friday July 30, 2021 11:00am - 12:00pm MDT

11:30am MDT

Break
Friday July 30, 2021 11:30am - 12:00pm MDT

12:00pm MDT

CONCURRENT SESSION - ON: "I'm an ACS CCP ... Now What?"
This is a mix of a panel discussion plus interactive Open Networking event that will help current ACS CCP's look at options of where their accreditation can possibly take them within their own towns, companies, and beyond.

Speakers
avatar for Trevor Thomas

Trevor Thomas

Senior Manager of Retail Merchandising & Cheese Education, Lactalis American Group
avatar for Sherri Allen

Sherri Allen

Founder, Artisan Pairings by Sheri
avatar for Rebekah Baker

Rebekah Baker

Western Regional Sales Manager, Tillamook County Creamery Association
avatar for Bill Stephenson

Bill Stephenson

DPI Specialty Foods, Director of Cheese Training


Friday July 30, 2021 12:00pm - 1:00pm MDT

12:00pm MDT

CONCURRENT SESSION: Environmental Monitoring: Too Much or Too Little
Join Dr. Sam Alcaine, an Assistant Professor at Cornell University and Dr. Clint Stevenson, Associate Professor in the Department of Food, Bioprocessing and Nutrition Sciences  and Distance Education Coordinator at North Carolina State University during this 60 minute session where they will help participants increase their knowledge of environmental monitoring, how to identify how much is ‘too much’ or ‘too little’ when managing risks and ensuring the safety of their cheese products.  Access to resources, templates, upcoming workshops, and one-on-one coaching support will be offered in addition to a Q&A session at the end.  

Speakers
avatar for Sam Alcaine

Sam Alcaine

Assistant Professor, Food Science, Cornell College of Agriculture and Life Sciences
My overall research program focuses on developing technologies that improve the quality, safety, and potential applications of fermented dairy products and co-products. My current projects explore: i)the applications of bacteriophage to improve health, dairy safety, and fermentation... Read More →
avatar for Clint Stevenson

Clint Stevenson

Associate Professor of Food Science, North Carolina State


Friday July 30, 2021 12:00pm - 1:00pm MDT

12:00pm MDT

CONCURRENT SESSION: Salt: The Magical 1%
Salt makes up an average of just 1% of a final cheese, but it is vital to flavor development and the prevention of spoilage.   The source and the size of the grain are determined by the technical application as well as the philosophy of the cheesemaker.  Historically, the methods of employing salt were determined by geography and circumstance, but now this is a matter of choice.  Discussion will include the role salt plays in making and aging of cheese, and the different ways that salt is used in cheesemaking and affinage.

Speakers
avatar for Peter Dixon

Peter Dixon

Owner and Maker, Parish Hill Creamery


Friday July 30, 2021 12:00pm - 1:00pm MDT

1:00pm MDT

Come "Talk Curd-Y to Me" in the Exhibit Hall
Network with industry professionals on topics attendees have selected.

Friday July 30, 2021 1:00pm - 1:30pm MDT

1:00pm MDT

It's "A Gouda Time" to Network
Network with industry professionals on topics attendees have selected.

Friday July 30, 2021 1:00pm - 1:30pm MDT

1:00pm MDT

Post-Session Continued Discussion
Continue the discussion on the session you just attended with other industry professionals that attended the same session.  Ask additional questions to your peers and hear what others have to say.  

Each session will have its own post-session discussion.


Friday July 30, 2021 1:00pm - 1:30pm MDT

1:30pm MDT

Break
Friday July 30, 2021 1:30pm - 2:00pm MDT

2:00pm MDT

CONCURRENT SESSION - ON: Marketing Inclusivity
This round table discussion will function as a seeded conversation on ways that the cheese and dairy industry and its businesses can better serve minority demographics, via promoting inclusivity in their overall practices. Featuring members of marketing teams, retail management, and all of the different and shared minority groups, the seeded members of the round table foster conversation on how inclusivity strategy can open businesses to new customers and markets. This timely conversation spearheads how modern targeted marketing can backfire, and even unintentionally exclude greater demographics from one’s own business. The table members comprised of BIPOC and LGBTQ+ individuals look at how the inclusivity of employers, inclusivity of infrastructure, and inclusivity in overall practices can lead to marketing that reaches all demographics effectively.

Speakers
avatar for Agela Abdullah

Agela Abdullah

Marketing Director
avatar for Cesar Olivares

Cesar Olivares

Fromager, Staff Of Life Natural Foods


Friday July 30, 2021 2:00pm - 3:00pm MDT

2:00pm MDT

CONCURRENT SESSION: Virtual Tastings and Instruction: Why They're Here to Stay
When the pandemic-related lockdown became a reality, businesses at all levels were left scrambling. Some businesses and individuals wasted no time reinventing or perhaps inventing their businesses in the only way they could: online. No one ever expected the lockdown to last as long as it did (or has?), but it not only ushered in a new way of doing business, it also brought in a new way of life. Even those perfectly able to get out of their houses decided they liked cheese classes coming to them. Businesses that relied on in-person training re-evaluated the need for travel. Cheesemakers recognized they needed to show up at their computers (and upgrade their wi-fi) for Zoom events The panelists in this session embraced technology to maintain and even grow their businesses early on and, despite the challenges, helped define the cheese business for the digital age. They will share their stories, their pain, and essentially, some how-tos for those who are still trying to navigate this unexpected way of doing business and, for that matter, living.



Speakers
avatar for Kendall Antonelli

Kendall Antonelli

President, Antonelli's Cheese, LLC
avatar for Michael Landis

Michael Landis

Food and Beverage Educational Services
avatar for Laura Werlin

Laura Werlin

Author, Laura Werlin


Friday July 30, 2021 2:00pm - 3:00pm MDT

2:00pm MDT

CONCURRENT SESSIONS: Let's Get Serious About Sustainable Dairy - From Farm to Cheese
Greenhouse gases, water usage, environmental care, runoff – they may be buzzwords in the media, but they’re real concerns for anyone involved in the dairy industry. Learn how they define sustainability and the methods these farmers and processors are taking to ensure the utmost care of the land and water while producing award-winning cheeses and dairy products.


Speakers
avatar for Mark Crave

Mark Crave

General Manager & Owner, Crave Brothers Farm
avatar for Jay Richardson

Jay Richardson

Owner & President, Son-Bow Farms
avatar for Colleen Geurts

Colleen Geurts

Environmental & Sustainability Director, Schreiber Foods
avatar for Rachel Turgasen

Rachel Turgasen

Director of Milk Supply & Policy, Foremost Farms USA


Friday July 30, 2021 2:00pm - 3:00pm MDT

3:30pm MDT

Break
Friday July 30, 2021 3:30pm - 4:00pm MDT

3:30pm MDT

Post-Session Continued Discussion
Continue the discussion on the session you just attended with other industry professionals that attended the same session.  Ask additional questions to your peers and hear what others have to say.  

Each session will have its own post-session discussion.


Friday July 30, 2021 3:30pm - 4:00pm MDT

4:00pm MDT

Closing & See You In Portland 2022
A celebration to close the conference!

Friday July 30, 2021 4:00pm - 5:30pm MDT