American Cheese Society Celebrates Old, New At 2002 Conference

In a city that has long been a place of both history and future, The American Cheese Society (ACS) will hold its annual conference with the theme "Celebrating Cheese: Tradition and Innovation" in Washington, D.C. August 1-3. The Capitol Hilton Hotel will host the expected 350 cheese makers, retailers, restaurateurs and others who will gather to explore the cheese industry of yesterday, today and tomorrow while celebrating its role in America.

The conference itinerary extensively spans the technical, artistic and delicious aspects of cheese as it addresses what's worked in the past, what's new and what's to come. Everything from the history of cheese making to genetic engineering to aesthetic cheese to, of course, cheese tasting is on the bill.

American Artisanal Cheeses From Coast to Coast, co-sponsored by the

Smithsonian Institute, presents American cheese making through time with experts from both coasts, including Henry Tweksbury, author of Cheeses of Vermont, and presenters from the California Farmstead Cheese Movement. Sampling and cooking examples will follow, including tastes of Cabot Creamery's Extra Sharp Cheddar, Grafton Village Cheese Company's Premium Vermont Cheddar, Spring Salad made with Great Hill Blue Cheese, and Savory Cheddar Polenta with Maple-Poached Apples.

What's affecting the cheese industry today is important to the ACS in its support of North American cheese makers. Workshops and presentations held throughout the conference include a variety of educational and commercial topics such as retail procedures, marketing, manufacturing practices, genetic engineering, distribution, farming, government regulations, organics and even the techniques of naming cheeses.

There are several opportunities for cheese makers to submit their products for competition and examination during the conference. The Cheese Evaluation Panel Discussion offers ACS cheese makers a chance to have their cheeses evaluated by a panel of experts moderated by Bob Lindsay of the University of Wisconsin-Madison. During The "Eyes" Have It, Sr. Noella Marcellino will be on hand with her microscope to examine cheeses and help makers identify bacteria and mold problems.

Judging for the American Cheese Society Competition takes place July 31 - August 1. Winners will be announced at the Festival of American Cheeses, an annual conference highlight that displays approximately 400 cheeses in every form imaginable.

The ACS conference has made arrangements for attendees to interact with some of the most influential people in Washington. At the United States Senate Building, ACS members and guests will meet and greet political representatives in a special American Cheese Society Congressional Reception. During a night on the town August 2, participants will be matched up with top chefs as they visit some of Washington's most prestigious restaurants to dine and converse.

The public is invited to join in on the festivities at the Dupont Circle Farmers' Market - American Cheese Takes the Spotlight! on Sunday August 4 where cheeses from the ACS Cheese Competition will be tasted and sold. This is an excellent opportunity for those outside the ACS to experience the wonders and delight of cheese made by those who know it best.

For more information on the ACS or the ACS Conference, please call or email Barry King at (502) 583-3783/bking@hqtrs.com

Founded in 1982, The American Cheese Society has grown to include approximately 650 members, including farmstead, artisanal, and specialty cheese makers; academicians, marketing and distribution specialists; specialty retailers, food writers and cookbook authors. Members of the Society work with the federal government and the FDA concerning issues that involve accepted standards and practices in the production of cheese and fermented dairy products.

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