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Dec 14, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘American Cheese Society’

Two St. Louisans earn ACS Certified Cheese Professional designation

Wednesday, September 11th, 2013

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The American Cheese Society recently welcomed two local cheese professionals to its elite group of ACS Certified Cheese Professionals from the U.S. and Cananda. Vicki Decker Smith of Fox River Dairy and Melanie Coffey of Whole Foods in Town & Country were among the 132 industry professionals to pass this year’s rigourous exam.

The annual exam tests an individual’s knowledge and skills in all aspects of the cheese-making industry. It covers a broad range of cheese-related topics, such as raw ingredients, the cheese-making process, selecting distributors, regulations, sanitation and more. Once a member earns ACS CCP designation, they must actively participate in the cheese industry and earn recertification every three years. Recipients receive an official lapel pin, embroidered patch, certificate and the right to use the title ACS Certified Cheese Professional.

Decker Smith and Coffey are the latest to achieve this title, but they are not the only ones in Missouri. Diane Bruce and Andrew Fair, both of St. Louis, also are ACS CCPs.

 

 

The Scoop: Baetje Farms takes five medals at 2013 American Cheese Society competition

Monday, August 5th, 2013

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Congratulations to local cheesemakers Baetje Farms. The artisan cheese company, located in Bloomsdale, Mo., took home five medals at the American Cheese Society competition, which took place last week in Madison, Wis. Accolades for Baetje include a first-place medal for its Coeur de la Creme Herb de Provence in the category of fresh goat cheese with flavor added. Baetje’s Coeur du Clos and Bloomsdale received second-place medals, while its marinated feta and Coeur de la Creme Garlic and Chive each took third-place honors.

This year’s ACS competition saw the largest pool of entrants yet, with 257 artisan and specialty cheese companies from around the country submitting 1,794 different products. Cheeses were evaluated on both aesthetics and technical qualities. Other winners from The Show-Me state include Green Dirt Farm, Heartland Creamery and Homestead Creamery located in western Missouri. Green Dirt took home four medals, including a first-place finish for its fresh, rindless, sheep’s milk cheese, and Dirt Lover, a sheep’s milk cheese aged for 31 to 60 days. Heartland Creamery took top honors for its Fine Herb Muenster, and Homestead Creamery earned a nod for its Flory’s Truckle. A complete list of winners is available here.

 

 

Big cheeses

Wednesday, August 12th, 2009

A Saucy congrats to a trio of Missouri cheesemakers for placing at several big cheese competitions recently. Bloomsdale’s Baetje Farms won two third-place ribbons – one for its fresh Cranberry and Orange Coeur de la Crème and the other for its aged Bloomsdale – at the American Cheese Society’s annual conference and competition, held last week in Austin, Texas. Green Dirt Farm, located in Weston, near Kansas City, also did well in Austin, pulling in third-place ribbons for its sheep’s milk cheeses in the open and flavor-added categories.

And at the first North American Jersey Cheese Awards, held last month in Syracuse, N.Y., Homestead Creamery of Jamesport won a gold medal for its Country Classic hard cheese and a silver for its Golden Glow semihard cheese.

Photo courtesy of baetjefarms.com

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