American Cheese Society 2021 Annual Conference: Full Schedule

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

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 →

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

Level beginner
Audience cheesemaker, farmer
Subject Area food safety
Cheesemaker Yes
Retailer No
Affineur No
Distributor No
Farmer Yes

10:00am MDT

CONCURRENT SESSION - The Homogenization of the Dairy Industry: BIPOC Folx in Cheese, Agriculture, and Specialty Foods

BIPOC folx are often overlooked in the cheese, agriculture, and specialty food and beverage industries. This session highlights Black, Indigenous, and People of Colour in cheese, while also discussing some of the challenges we've had to overcome and continue to face in order to be seen, heard, and respected. Our panel includes speakers with experience across different segments of the cheese industry.

Speakers

Whitney Roberts

Board President, Cheese Culture Coalition

Whitney Roberts began her career in the cheese industry as a cheesemonger at Whole Foods Market. She then became a cheesemaker at Pure Luck Dairy in central Texas, and now teaches virtual cheese classes with Antonelli's Cheese Shop in Austin. Having always recognized the lack of diversity... Read More →

Agela Abdullah

Marketing Director

Natasha Bailey

Green Dirt Farm

Jessica Fernandez

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

Educational Session

Level beginner
Audience cheesemaker, farmer, affineur, retailer, distributor
Subject Area human interest, dei, hr

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

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

Educational Session

Level intermediate
Audience cheesemaker
Subject Area food safety, business/ finance

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

Post-Session Continued Discussion

11:00am MDT

Break Sponsored By: FOODMatch

FOODMatch

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

Break

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

Exhibit Hall

11:15am MDT

It's "A Gouda Time" to Network

Network with industry professionals on topics attendees have selected.

Thursday July 29, 2021 11:15am - 12:00pm MDT

Networking Lounge

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

Patrick Geoghegan

Executive Vice President Industry Relations, Dairy Farmers of Wisconsin

Stephanie Skinner

Publisher, Culture magazine

Marty Mundy

Executive Director, Vermont Cheese Council

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

Educational Session

Level beginner
Audience affineur, cheesemaker, distributor, farmer, retailer
Subject Area human interest

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

Zoe Brickley

Director of Marketing & Sales, Jasper Hill Farms

Tony Hook

Hook's Cheese

Tony and Julie Hook have been making artisan cheddar, blue cheese, world champion colby and many other varieties for over 45 years. Established in 1976, Hook's Cheese Company is a family owned and operated business located in the historic "Shake Rag" district of scenic Mineral Point... Read More →

Paul McNeely

Food Safety & Quality Manager, Sugar Mountain

Bill Rufenacht

Technical Service, Customer Service, Sales, Dairy Connection

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

Educational Session

Level intermediate
Audience retailer, affineur, distributor
Subject Area business/ finance

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

Gil Tansman

Account Manager, DSM

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

Educational Session

Level beginner
Audience cheesemaker, affineur, retailer
Subject Area science / research

1:00pm MDT

Break

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

Break

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

Exhibit Hall

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

Networking Lounge

1:00pm MDT

Post-Session Continued Discussion

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

Post-Session Continued Discussion

1:15pm MDT

Business Meeting, Committee Updates, & Q&A

Thursday July 29, 2021 1:15pm - 1:30pm MDT

General Session

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

Dave Potter

Vice President, Dairy Connection Inc

Emily Harbison

Technical Specialist, Dairy Connection Inc.

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

Educational Session

Level beginner
Audience cheesemaker, retailer, distributor, farmer
Subject Area business/ finance, human interest

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

Matt Benham

Jasper Hill Farm

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

Educational Session

Level intermediate
Audience cheesemaker, retailer, farmer
Subject Area dairy / milk, science / research

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

Katie Schall

Marketing, Beehive Cheese Company

Kimberly Bowsher

Owner, kbENT, a boutique marketing, PR agency

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

Educational Session

Level beginner
Audience cheesemaker, retailer
Subject Area business/ finance

3:30pm MDT

Post-Session Continued Discussion

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

Post-Session Continued Discussion

3:30pm MDT

Break

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

Break

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

Exhibit Hall

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

Networking Lounge

4:15pm MDT

Happy Hour With Prairie Farms

Happy Hour with Prairie Farms! Come meet some of the team and learn a new cocktail and appetizer recipe from our very own PF chef, Rob Lagerlof. Remember to BYOP, Bring Your Own Pairing, to share with the group!

Thursday July 29, 2021 4:15pm - 5:15pm MDT

Spotlight Event

5:30pm MDT

Cheese, Cheers and Beers Sponsored by Dairy Farmers of Wisconsin

Game Night Done Right with Wisconsin Cheese

Are you as brainy as a ripe geo rind? Flex your superior knowledge over three rounds of interactive games, all focusing on the wonderful world of cheese. You’ll be joined by award-winning Wisconsin cheesemakers who will share their knowledge in subject areas like pairing, history and cheese science. Registration ends July 25th - be sure to sign up early to receive your game kit, which includes samples. Spaces are limited.

If you have already registered for the ACS Annual Conference and would like to register, please contact events@cheesesociety.org for the registration link.

Thursday July 29, 2021 5:30pm - 6:30pm MDT

Spotlight Event

Level intermediate
Audience affineur, cheesemaker
Subject Area business/ finance, food safety, science / research

9:00am MDT

Solutions Session with Dairy Connection Inc

Friday July 30, 2021 9:00am - 9:20am MDT

Spotlight Event

9:30am MDT

FDA Session

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

General Session

9:40am MDT

Solutions Session with Tillamook

Friday July 30, 2021 9:40am - 10:00am MDT

Spotlight Event

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

Eris Schack

Veronica Pedraza

general manager and head cheesemaker, Blakesville Creamery

David Gremmels

President, Rogue Creamery

Michael Koch

President & Co-Founder, Firefly Farms

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

Educational Session

Level intermediate
Audience cheesemaker, affineur, distributor, farmer, retailer
Subject Area dei, hr, human interest, networking/ interactive

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

Matthew Brichford

Jacobs & Brichford Cheese

Ralph Schlatter

Co-Owner, Canal Junction Farm

Peter Dixon

Owner and Maker, Parish Hill Creamery

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

Educational Session

Level beginner
Audience affineur, cheesemaker, distributor, farmer, retailer
Subject Area dairy / milk, environment/ sustainability

10:00am MDT

CONCURRENT SESSION: Center for Dairy Research - Controlling Cheese Quality: Common Defects Seen at Retail & Their Root Cause During Cheesemaking Sponsored by Dairy Connection Inc.

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.

Speakers

Gina Mode

Assistant Coordinator Cheese Industry & Applications, CDR, Center For Dairy Research

Gina is involved with everything from cheese trials and troubleshooting to short courses and outreach efforts. She has a B.S. in Food Science and a MBA. Gina was raised on a fifth generation family dairy farm and has been making cheese as a licensed Wisconsin cheesemaker for over... Read More →

Andy Johnson

Assistant Coordinator Cheese Industry & Applications, CDR, Center For Dairy Research

As a licensed cheesemaker with over a decade of industry experience, Andy Johnson brings a great deal of knowledge and expertise to CDR in his dual roles as program coordinator of the Wisconsin Master Cheesemaker Program as well as his work with CDR clients looking to develop and... Read More →

Rebecca Hohlstein

Cheese Outreach Specialist, CDR, Center For Dairy Research

Rebecca joins CDR with 35 years of experience in the dairy industry, including technical support, training, product development, and troubleshooting. Over her career, Rebecca has taken many CDR short courses as well as presented. In her previous employment with industry culture houses... Read More →

Ben Ullerup Mathers

Research Cheesemaker, CDR, Center For Dairy Research

Previously a software developer, Ben's growing interest in fermentation and food production led him to accept a 3-month position at Uplands Cheese doing affinage for Rush Creek Reserve in the Fall of 2019. Finding a love for the art, science, and culture of cheesemaking, Ben then... Read More →

Dean Sommer

Cheese & Food Technologist, CDR, Center For Dairy Research

Dean serves as a technical resource to the industry regarding cheese, whey products and processing. He assists manufacturers as well as their customers by serving as a consultant and educator. Dean is often involved with trouble shooting, public and private company short courses and... Read More →

Mark Johnson

Distinguished Scientist Extraordinaire, CDR, Center For Dairy Research

A wealth of knowledge, Mark has been with CDR for more than 30 years. Honored with the NCI Laureate Award and many other awards, Mark is a resource for both staff and industry. As CDR Assistant Director, Mark is a close advisor to the Director and often represents CDR when the Director... Read More →

Pat Polowsky

Training Facilitator, CDR, Center For Dairy Research

Pat serves as the training facilitator for CDR. He works closely with CDR staff and industry experts in creating engaging learning materials for the dairy industry. Pat is a food scientist and product developer by trade, with extensive experience creating technical teaching tools... Read More →

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

Educational Session

Level intermediate
Audience cheesemaker, affineur
Subject Area science / research

11:00am MDT

Post-Session Continued Discussion

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

Post-Session Continued Discussion

11:00am MDT

Break

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

Break

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

Exhibit Hall

11:15am MDT

It's "A Gouda Time" to Network

Network with industry professionals on topics attendees have selected.

Friday July 30, 2021 11:15am - 12:00pm MDT

Networking Lounge

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

Trevor Thomas

Senior Manager of Retail Merchandising & Cheese Education, Lactalis American Group

Sheri Allen

Founder, Artisan Pairings by Sheri

Rebekah Baker

Western Regional Sales Manager, Tillamook County Creamery Association

Bill Stephenson

DPI Specialty Foods, Director of Cheese Training

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

Educational Session

Level beginner, intermediate
Audience affineur, cheesemaker, distributor, farmer, retailer
Subject Area business/ finance, networking/ interactive

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

Sam Alcaine

Assistant Professor, Food Science, Cornell College of Agriculture and Life Sciences

Clint Stevenson

Associate Professor of Food Science, North Carolina State

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

Educational Session

Level beginner
Audience cheesemaker
Subject Area food safety

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

Peter Dixon

Owner and Maker, Parish Hill Creamery

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

Educational Session

Level beginner
Audience cheesemaker, affineur, distributor, retailer
Subject Area dairy / milk

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

Networking Lounge

1:00pm MDT

Post-Session Continued Discussion

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

Post-Session Continued Discussion

1:00pm MDT

Break

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

Break

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 - 2:00pm MDT

Exhibit Hall

2:00pm MDT

CONCURRENT SESSION - You Be The Judge

A short session guided by the executive team for the Judging & Competition Committee!

Speakers

Rich Rogers

Cheesemonger, Scardello

Rachel Perez

National Sales Director, Cowgirl Creamery

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

Educational Session

Level beginner
Audience cheesemaker, affineur, distributor, retailer

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

Kendall Antonelli

President, Antonelli's Cheese, LLC

Michael Landis

Food and Beverage Educational Services

Laura Werlin

Author, Laura Werlin

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

Educational Session

Level beginner
Audience cheesemaker, retailer, distributor
Subject Area business/ finance

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