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      • Dairy Economics and Unit Operations in Dairy Processing
      • Yogurts, Fermented Milks and Probiotic Dairy Products
      • Cheese Trivia with the Daphne Zepos Teaching Endowment
      • Dairy Basics: Fundamentals of Quality & Safety Workshop
      • Hazard Analysis & Preventive Controls for Small-Scale Dairy Processors Workshop
      • ACS Webinar: From Insights to Opportunity: Consumer Trends Driving Cheese Sales in 2024
      • ACS Webinar: Advances in Dairy Cattle Welfare Science
      • Vermont Cheese Summit
      • 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
      • Affinage: the Art and Science of Maturing Cheese course
      • Dairy Products Innovation Conference
      • Hispanic and Mediterranean Short Course
      • Vermont Cheese Week Kickoff Celebration
      • Vermont Cheese Camp: The Land of Milk & Mountains
      • Vermont Cheese Camp: Cheese as a Way of Life
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Biosecurity for On-Farm Dairy Processors
      • ACS Webinar: Evaluating the New Small Ruminant Mastitis Vaccine
      • Cheese Making Practical Shortcourse
      • ACS Webinar: Cutting Through the Quat: Tackling Dairy Wastewater Challenges
      • ACS Webinar: Shaping the Future of Artisan Cheese Through Today's Consumer Trends
      • The Dairy Connection on Milk and Cheese defects (Columbus, OHIO)
      • ACS Webinar: Brie-lliant Ideas: Building a Conference Proposal with the Education Committee
      • ACS Webinar: Two Approaches to the History of Ancient and Medieval Cheesemaking
      • Introduction to Artisan Cheesemaking: Milk to Make to Market
      • Affinage: Techniques, Microbes and Facilities
      • Advanced Cheesemaking: Simplifying Difficult Cheeses
      • 2025 Dairy Products Process & Packaging Innovation Conference
      • Innovation Center for U.S. Dairy Supplier Management Food Safety Workshop
      • 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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      • 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?
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  5. Official Conference Cheesemonger

Official Conference Cheesemongers

2026 OCC applications are now open! The deadline to apply is January 8, 2026.

Click Here to Apply
slideshow block image

Official Conference Cheesemongers

2026 OCC applications are now open! The deadline to apply is January 8, 2026.

Click Here to Apply
LeftSide Cheese

Overview

Official Conference Cheesemongers

Each year, the ACS Annual Conference relies on the hard work and dedication of countless volunteers. Among these key volunteers are the Official Conference Cheesemongers (OCCs). The OCCs are a crucial part of conference along with the Conference Back of House Team.

This team is a vital part of making ACS Conference successful, working to streamline Conference food receiving, inventory, preparation, and safety for all Conference events including food tasting sessions, Meet the Cheesemaker, special events and meals.

The OCCs create displays of cheese and accompaniments for meals, sessions, and events (ranging from a 200-person educational session to a meal for 1,000+ people requiring 90+ family-style platters), practicing safe handling, storage, and transport of all food and overseeing a team to volunteers.

RightSide Cheese

Why apply to be an OCC?

The OCC application process is competitive and being selected as an OCC comes with prestige and recognition in the cheese industry.

  • OCCs are promoted and lauded in all conference communications and materials.

  • The exclusivity of the position means those selected are recognized as a top-professional in the field (and recognition for their organization as one that sees the value in investing in their employees’ professional development.)

The OCC role is high-impact and high-importance, leading the heart of conference operations with the Conference Back of House Team.

  • The OCCs oversee hundreds of Conference cheeses and other specialty foods, creating displays and accompaniments for meals, educational sessions, special events, and sponsor displays. It’s an opportunity to flex their problem-solving and creative skills!

  • ACS is dedicated to best practices in food safety and OCCs are on the forefront of that, practicing safe handling, storage and transport of all food.

  • They lead a team of volunteers of various skill levels, overseeing their handling and transportation of conference products.

Being an OCC is an opportunity for career growth! 

  • OCCs work closely with the other Conference Back of House Team members, learning from and developing professional relationships with them that will last beyond Conference. This team is made up of highly respected, highly experienced and often longtime members of the cheese industry who are willing and able to share their skills and knowledge.

  • Former OCCs have even gone on to join ACS Committees and be elected to the ACS Board of Directors, groups that lead in supporting American cheeses and help set ACS strategy and goals.

  • OCCs refine their skills in organization, arrangement, tempering, and transportation of multiple products for events.

  • They leave Conference with valuable experience in catering management, staff and volunteer oversight, cross-departmental collaboration, event logistics, project management, food safety, and sponsor fulfillment.

  • Being an OCC helps refine personal skills as well, helping them grow professionally and creatively so they can better perform and advance in their regular jobs.

Eligibility and Selection Criteria

The Official Conference Cheesemongers must possess:

  • Strong ability to organize, arrange, and schedule the tempering and delivery of multiple products (including cheese, fluid milk, crackers, charcuterie, chocolate, beverages, etc.) for multiple events throughout the Conference

  • Catering experience

  • Experience managing staff or volunteers

  • Ability to be team players

  • Strong collaborative skills

  • Project management skills

  • Creative drive and strong work-ethic

Hours

OCCs
Pre-Conference:
March to July (before the Conference): 3-5 hours per month. The pre-Conference work will include but is not limited to:

  • Attending conference calls with ACS staff and the Conference planning team

  • Reviewing and updating volunteer schedules

  • Coordinating with tasting session presenters and Conference sponsors

On Site:
OCCs commit to spending approximately 5-6 days behind the scenes at the ACS Conference. OCCs should anticipate working extended hours and will be too busy to attend Conference sessions or events in the year they are serving in this role. Typical schedules average 12 hours per day.

Benefits

  • Travel to/from host city

  • Lodging for the duration of the Conference

  • Complimentary ACS Conference registration to attend in the following year

  • Personalized embroidered ACS chef coats

  • …And more!

Apply

Applications for the 2026 OCC team are open. Apply here.

Deadline to apply - January 8, 2026.

Before submitting an application, please have the below items ready to attach: 

  • Letter of recommendation

  • Letter outlining your interest in this role

  • Resume

  • Signed employer acceptance letter acknowledging volunteer requirements 

After the application period closes, the ACS Management Team evaluates all applications and conducts interviews with top applicants. The final three candidates are chosen and notified by the end of March of the conference year.

  • “I had the incredible opportunity to be an Official Conference Cheesemonger in the summer of 2022 for the American Cheese Society. The comradery between the team as we planned, prepared, and executed a variety of sessions throughout the conference was an experience I will cherish for a lifetime. The conference offers so many opportunities for growth as we honed our expertise, gained leadership, and worked together to create an amazing team. My OCC teammates have become friends that I hold dearly and whom I learned skills that I took back to my own organization. I will treasure my time as an OCC and encourage anyone that is up for the challenge to put their chops to work and give back to an amazing organization that has supported and continues to pursue growth in the industry.”

    Alicia Baldwin
    OCC 2022
  • "My time as an Official Conference Cheesemonger was a momentous experience! It gave me the opportunity to be an integral part of a conference that has given me so much, while also working alongside a team of cheese professionals with the same goals as mine. It was incredibly gratifying to be a part of something so big within our community."

    Liz Steeves
    OCC 2023
  • "Chosen as the initial Volunteer Coordinator for ACS in 2023, it was an honor & big responsibility. It was amazing being able to immerse myself into all facets of the ACS Conference. From recruiting volunteers for various roles throughout conference, working alongside Conference Planners, Industry Leaders, Cheesemongers, Educators and ACS Members & Attendees to make our Annual Conference run as smooth as it does. These relationships & friendships I made continue to grow today. Volunteers are the heart and soul of the ACS Organization and what makes our Annual Conference thrive!"

    Katie Quinn
  • "Volunteering behind the scenes at the American Cheese Society conference was an incredible experience! We had the chance to collaborate with outstanding cheesemakers, mongers, and educators to contribute to some really great sessions. It was so rewarding to be a part of that experience for attendees, and I will cherish the time spent with such amazing individuals in the cheese community."

    Alli Keyser-Marti
    CCP®
  • "Having the chance to volunteer as an OCC is an opportunity I feel fortunate to have had. The work itself was diverse and required performing a variety of tasks, some of which were physical, others analytical, but all aimed at trying to help ensure the conference proceeded as smoothly as possible. I worked together with a wonderful crew that made the work easier and more enjoyable. I found it overall to be a rewarding experience, and I’d recommend it to anyone who is considering applying for it."

    Lynn Affleck
    OCC 2022
  • “Being an OCC is a life-changing experience. It offers you the opportunity to form lasting friendships, strengthen existing relationships and serve your industry. It was truly an honor to support our community for one of the most important events for cheese and ACS members.”

    Devin Lamma
    OCC 2019
  • “The OCC experience was one that challenged me to take the skills I have been developing as a monger, manager, and caterer and display them on a whole new level! Having this experience alongside such a talented group of people developed some lifelong friendships as well as created new opportunities for growth that I never dreamed were possible. Joining such a great group of names who have worked as OCC over the years is truly an honor, and being able to give back to the industry that you love and care for so much is also a great honor. This is a huge event with so many moving parts. You will work long hard days, you will meet so many great people, you will be humbled by the commitment of amazing volunteers, you will throw something in frustration, you will forget to eat enough cheese because you have so much in your head… and, if I could, I would do it every year!”

    Evan Talen
    OCC 2019
  • “Such an amazing experience! It was enthralling to work alongside such motivated and capable cheese professionals. I walked away being confident in my own skills, motivated by the skills of my OCC family and reinvigorated in my commitment to the cheese community. I wanted to be an OCC for so long and had such high expectations of the role. Let me tell you, the experience did not disappoint. It was hard work, a test in organizational and coworking skills and I loved every moment of it.”

    Noreen Mayer
    OCC 2019
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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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