American Cheese Society
The American Cheese Society (ACS) is an association for the US cheese industry founded in 1983 .
history
The American Cheese Society was founded in 1983 by the American nutritionist Frank Kosikowski , a professor at Cornell University . Kosikowski is the author of several specialist books and numerous other publications on cheese. Kosikowski's goal was to found a grassroots movement that would bring together cheese merchants, scientists, journalists and laypeople interested in cheese in addition to the small cheese factories working with traditional methods. During the first few years, the volunteers experienced slow growth in the organization and a lack of resources. That was primarily the result of a market lacking interest in quality cheese. In the 1980s and 1990s, the market was focused on convenience food , and American cheese was understood to mean individually wrapped processed cheese slices.
In 2000, the American Cheese Society, along with other organizations, achieved a success in fending off increasing legislative pressure on cheese producers. At that time there were efforts to restrict or ban the processing of raw milk and natural production methods in the interests of food safety . In the years that followed, traditional cheese production in the USA experienced a strong boom, in terms of the number of dairies , the amount produced, and the quality of the cheese. The American Cheese Society also benefited from this. Its membership has now risen to around 1,800.
In the 21st century, the American Cheese Society is the leading lobbying organization for the US cheese industry. In addition, it offers its members a variety of opportunities for further training and promotes professional exchange between its members. A subsidiary organization for the implementation of educational programs is a non-profit organization according to United States Internal Revenue Code (26 USC § 501 (c)) . After all, the American Cheese Society promotes American cheese among the population.
The American Cheese Society has held an annual competition since 1985. In the first year already, 89 cheeses were submitted by 30 cheese manufacturers. In 2000 there were 367 cheeses, in 2007 1201 pieces, and in 2015 1799 cheeses from 267 producers were submitted.
Web links
Individual evidence
- ^ A b c d Christine Hyatt: American Cheese Society . In: Catherine Donnelly (Ed.): The Oxford Companion to Cheese . Oxford University Press, Oxford 2016, ISBN 978-0-19-933088-1 , pp. 20-21 .
- ^ Catherine Donnelly: Introduction . In: Catherine Donnelly (Ed.): The Oxford Companion to Cheese . Oxford University Press, Oxford 2016, ISBN 978-0-19-933088-1 , pp. ix-xii .