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      • Call for Entries
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    • Certified Cheese Professional® (CCP) Exam
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      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: the Art and Science of Maturing Cheese course
      • 2025 Dairy Products Process & Packaging Innovation Conference
      • ACS Webinar: The Insider's Guide to Entering ACS Judging & Competition
      • Introduction to Cheese Making Technology short course- Hands on!
      • Los Angeles International Dairy Competition
      • The Science & Craft of Raw Milk Cheese Conference
      • Dairy Pasteurization Short Course
      • Cheesemaking Short Course
      • Three-Day HACCP Short Course
      • Artisanal Cheesemaking
      • ACS Webinar: Latest Updates on Avian Flu Issues
      • Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University
      • Introduction to Cheese Making Technology (spring, annually)
      • ACS Webinar: Unlock Salumiere Certification with the Charcuterie Professional Exam
      • Dairy Products 201
      • Counter Culture - Raleigh NC
      • Vermont Cheesemakers Festival 2025
      • ACS Certification - Live Ask Me Anything
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      • ACS Conference Price Increase
      • ACS Conference Price Increase
      • ACS CCP® and ACS CCSE® Application Deadline
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      • ACS Scholarship Application Deadline
      • ACS Award Nominations Deadline
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      • Vermont Cheese Week 2025
      • Frozen Desserts Innovation
      • Counter Culture Tampa - May 6, 2025
      • Counter Culture - San Diego May 16th
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Summer Fancy Food Show
      • ACS Member Meetup at IDDBA
      • Crafting the Perfect Creamer: From Formula to Foam
      • ACS Webinar: EDIJ Audit Survey Results, Part 2: Caseinic Boogaloo
      • ACS Webinar: Current Trade Policy and Ongoing Barriers to Cheese Trade
      • ACS Webinar: Understanding Immigration Enforcement: What Employers Need to Know
      • ACS Webinar: Behind Cheese Quality Schemes and Geographical Indications: Real Stories and Practical Benefits in Today’s Changing World
      • Cheese Composition and Yield Control
      • Introduction to Dairy Fermentations
      • ACS Webinar: A Wedge of Their Story: A Cheesemaker Celebration!
      • Maine Cheese Festival
      • Pasteurization Short Course
      • Cheesemaking Short Course
      • Cheese Making, Practical Short Course
      • ACS Webinar: The Bird Flu and Dairy Industry: What you need to know for your operation
      • ACS 2026 Annual Conference
      • The Wedge
      • Cheesemaker Education Day
      • Oregon Cheese Festival
      • ACS Webinar: The Art and Science of Coagulation and Curd Cutting, Their Effects on Quality and Profitability
      • ACS Webinar: CURD Program: Shaping the Future of Cheesemaking through Vocational Education
      • Vermont Cheese Council Autumn Conference
      • ACS Webinar: How Clean is Clean?
      • 2nd International Conference on Applied Science, Engineering and Technology
      • ACS Webinar: Brazilian Cheesemaking: Bridging Local Traditions with Global Innovation
      • ACS Webinar: Agritourism - Bringing Consumers to your Creamery & Dairy to Increase Sales
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  1. Home
  2. Competition
  3. Judging & Competition 2026
  4. Call for Entries

The 2026 Judging & Competition is OPEN for entries!

Submit Here
eWJ3A2508

The 2026 Judging & Competition is OPEN for entries!

Submit Here

Welcome to the American Cheese Society’s Annual Judging & Competition!

Call for Entries Information

Welcome to the American Cheese Society’s Annual Judging & Competition! This prestigious annual event offers an unparalleled opportunity for cheesemakers to gain recognition, network with industry leaders, and elevate their craft to new heights.

The 2026 American Cheese Society Judging and Competition, a technical and aesthetic evaluation of American-made cheeses, will be held May 18-22, 2026 at the Huntington Bank Stadium on the University of Minnesota, Minneapolis campus. The Judging and Competition (J&C) is now held separately from the Annual Conference, with the Award Ceremony being held during the Conference. You can view previous winners here.

If you have questions about entering the ACS Judging & Competition, you may find your answer(s) in the Frequently Asked Questions, or don't hesitate to Contact Us.

Important Dates

Call For Entries OPEN NOW through March 19

  • Early Bird Pricing $75/entry: January 6 - February 3
  • Regular Pricing $100/entry: February 4 - March 19

Receiving: May 18 - 20

Judging: May 21 - 22

Whether you're an established producer or an emerging talent, we encourage you to enter your best cheeses and be part of a community dedicated to excellence in cheesemaking. Explore the competition categories and submission guidelines below, and prepare to have your creations judged by a distinguished panel of experts. Join us in honoring the art of cheese!

Process for Submitting to Judging & Competition

    1. Determine Eligibility (review the eligibility requirements here)
      1. Note: only ACS organizational members are eligible to submit their cheese into the competition. You can read more and join ACS here.
    2. Choose the category where your cheese fits (review the categories here)
    3. Log in to your account (or create an account) on our platform, Award Force
      1. Need help? Email info@cheesesociety.org
      2. Note: If you submitted entries last year, you will use the same login information
    4. Go to My Entries
    5. Start a New Entry and fill out all the required information
    6. Click Add to Cart
    7. If you want to submit multiple entries, you can either duplicate a previous one and edit, or start a new entry.
    8. Check out and pay for your entries
      1. The deadline to enter is Thursday, March 19th, 2026.

You will receive additional information regarding how to ship your cheese to Minneapolis for judging at a later date.

Cost to Enter a Product

The competition is only available to Organizational members of ACS.

  • January 6th - February 3rd: $75/entry
  • February 4th - March 19th: $100/entry

Note: You can look up past entries in Award Force for reference at any time.

eWJ3A2508

Submit Your Entries Now

Call for Entries is open now on Award Force.

Log in to Award Force

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American cheese society logo

PO Box 3406

Englewood, CO 80155

phone: +1 720-328-2788

email: info@cheesesociety.org

  • Contact Us
  • American Cheese Education Foundation
  • Bylaws
  • Member & Events Code of Conduct
  • Privacy & Terms
  • Search
  • Sitemap

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