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      • 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
      • ACS Conference Registration Opens!
      • ACS Conference Price Increase
      • ACS Conference Price Increase
      • ACS CCP® and ACS CCSE® Application Deadline
      • ACS J&C Entries Deadline
      • ACS Scholarship Application Deadline
      • ACS Award Nominations Deadline
      • ACS Judging & Competition
      • ACS Annual Conference
      • 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?
      • ACS Webinar: Brazilian Cheesemaking: Bridging Local Traditions with Global Innovation
      • ACS Webinar: Agritourism - Bringing Consumers to your Creamery & Dairy to Increase Sales
      • ACS Judging & Competition
      • 2026 Dairy Products, Process & Packaging Innovation Conference
      • 2nd International Conference on Applied Science, Engineering and Technology
      • Cheese The Day!
      • Early Bird Deadline for Call for Entries for 2026 ACS Judging & Competition
      • Deadline for ACS Board of Directors Nominations
      • Deadline to Apply for ACS Conference Scholarship
      • Deadline for Call for Entries for 2026 ACS Judging & Competition
      • Deadline to Apply for ACS CCP® Exam or ACS CCSE® Exam
      • Deadline to Submit Nominations for ACS Industry Awards
      • Special Event: A Guided Cheese Tasting with Trevor Warmedahl
      • ACS Webinar: Beyond the Acronyms: What to Know About ACS Certification in 2026
      • Deadline to reserve your space in the ACS Partner Pavilion at the Specialty Food Association's Summer Fancy Food Show
      • ACS Partner Pavilion at Specialty Food Association's Summer Fancy Food Show
    • Submit Industry Event
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  4. Meet the Cheesemaker
MTC23Edit 7904

Meet the Cheesemaker

bleu cheese

DATE AND TIME OF MEET THE CHEESEMAKER

Friday, July 10, 2026
12:45 pm – 2:45 pm: Meet the Cheesemaker Vendor Install
2:45 pm – 3:30 pm: Retailer and Distributor Preview
3:30 pm – 6:00 pm: Open to all Attendees
6:00 pm – 7:00 pm: Meet the Cheesemaker Load Out

SHIPPING TO MEET THE CHEESEMAKER

Shipping to the Kentucky International Convention Center – Details will be provided at a later date.

Meet the Cheesemaker participants are responsible for costs associated with shipping and material handling if items are not hand-delivered. If a delivery needs dock space, a forklift, or larger than a personal dolly, material handling services will be required.

EXHIBITING AT MEET THE CHEESEMAKER

To reserve a table at Meet the Cheesemaker, you must be an Organizational Member of ACS who is eligible to enter our Judging & Competition. Table reservations for Meet the Cheesemaker are separate from your ACS Conference registration and must be processed using your Organizational Membership credentials. If you do not meet the eligibility requirements, check out the Marketplace Sponsor opportunity.

Register for Meet the Cheesemaker here. Space is limited.

Please note by registering for the event, all Meet the Cheesemaker vendors must adhere to the terms and conditions for sampling and food safety as outlined by the health department.

Meet the Cheesemaker registration includes:

  • 1 skirted table, 2 chairs
  • 2 set-up personnel passes

 

Meet the Cheesemaker

 Table Fees

March 4 - April 7 April 8 - May 12 May 13 - June 2 June 3 - July 10 if space is available
$290 $325 $375 $500

 

ATTENDING MEET THE CHEESEMAKER

Admission is open to all ACS Conference registrants (Full Conference registrants and Friday Day Pass holders).

If you are a registrant and would like to purchase additional passes, guest passes may be purchased during the Conference registration process, or by contacting the ACS office.

MTC23Edit 7981

MARKETPLACE SPONSORS AT MEET THE CHEESEMAKER

Marketplace Sponsors have the opportunity to add a non-cheese product table with sampling at Meet the Cheesemaker for $1,500. To participate you must be an Organizational Member of ACS.

Meet the Cheesemaker Marketplace Sponsor registration includes:

  • 2 MTC exhibit personnel passes
  • 1 Networking Passes (for use by one staff attending Meet the Cheesemaker)
  • 1 skirted table, 2 chairs

Register as a Marketplace Sponsor here. Space is limited.

Please note by registering for the event, all Meet the Cheesemaker vendors must adhere to the terms and conditions for sampling and food safety as outlined by the health department.

Cancellations
Cancellation requests are accepted for Meet the Cheesemaker and Marketplace sponsors and must be submitted in writing. Registrations are refundable up to three (3) weeks before the first day of the Conference less a $75 administrative processing fee. Refunds will be processed within two (2) weeks of approval of the cancellation request to the original method of payment. After June 17th, registrations are NOT refundable.

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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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