Small but Mighty

Every year, hundreds of industry leaders in the American Artisan Cheese community descend on a different city to learn, network and grow at the American Cheese Society (ACS) Conference.  Like many events this year, the 2021 conference was held virtually at the end of July.  Now more than ever, ACS’ dedication to education is vitally important as the industry evolves and new, unforeseen challenges come up.  Though the actual community of American cheesemakers is small, it is mighty.  Together we create a space that is collaborative, helping each other when faced with these new challenges, and we celebrate a vibrant and growing market of American-manufactured cheeses.

So what exactly is American Cheese Society (ACS) and what do we do at these conferences?  ACS is the leader in promoting and supporting American cheese.  The organization provides the cheese industry with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking.  As mentioned above, one of the key elements to this conference is education.  Over the course of three days, industry leaders lead panel sessions covering topics such as cheesemaking, food safety, marketing, retailer-specific topics, diversity and inclusion, and much more.  Another huge event is Meet the Cheesemaker.  This gives buyers from across the Americas the opportunity to meet with cheesemakers, sample some cheese and potentially bring these cheeses to their retail shops.  This type of networking helps makers like us get our cheese to you!  Another highlight of the conference is Judging and Competition.  This event has been postponed the last two years but is making an epic comeback in 2022.  Unlike in previous years, the competition will be held separately a couple months prior to the conference.  The big news for us is it will be held in Minneapolis!  Check out this story from Deli Market News to learn more.  And trust us cheese fans, ACS will be looking for volunteers to help out!

 

Between these sessions, Meet the Cheesemaker and Judging and Competition, there is always a mix of different networking opportunities and one of these sessions included a Happy Hour hosted by the Caves of Faribault and Prairie Farms Cheese Division.  This gave all the attendees the ability to give their mind a much needed rest, relax, and meet new people.  ACS would not be the same without the opportunity to mingle with peers.  This is key to the experience of the conference, and it strengthens the collaborative spirit across our community.  Like any successful Happy Hour, we knew a cheesy appetizer and complimentary cocktail would be necessary.  Luckily, our Prairie Farms co-op has a corporate chef who is well-versed in cooking with curds.  Rob Lagerlöf is the Director of Technical Services/Corporate Chef for Prairie Farms Dairy, Inc.  His duties include the overseeing of production and quality assurance in eleven plants as well as providing technical service and product development functions for all 44 plants operated by Prairie Farms.  He has cooked in kitchens worldwide and likes to highlight those different cuisines in his recipe development.  For this event, he came up with an extra cheesy, seasonal recipe highlighting the ever-popular summer squash and meltable cheese.  We made Chef Rob’s Cheese-stuffed Zucchini Boats with our St. Mary’s Grass-fed Gouda and paired it with a Black and Blue smash.  Check out the recipe card in our photo gallery to make at your home for a Happy Hour or as a decadent main dish.  Bon Appétit!