{"id":3917,"date":"2024-07-25T03:00:30","date_gmt":"2024-07-25T03:00:30","guid":{"rendered":"https:\/\/www.sutyo.com\/canada-wins-big-at-american-cheese-society-2024\/"},"modified":"2024-07-25T03:00:30","modified_gmt":"2024-07-25T03:00:30","slug":"canada-wins-big-at-american-cheese-society-2024","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/canada-wins-big-at-american-cheese-society-2024\/","title":{"rendered":"Canada Wins Big at American Cheese Society (2024)"},"content":{"rendered":"
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ACS Conference Photo credit Valerie Tobias<\/p>\n<\/figcaption><\/figure>\n

Sometimes it pays to stop and remember that \u201cAmerican\u201d isn\u2019t a modifier limited to that which comes from the United States, a fact that rang especially true during this year\u2019s American Cheese Society<\/a> Conference, which took place July 10 to 13 in Buffalo, New York. \u201cThe best cheese in America right now is Canadian,\u201d is tempting as a pithy headline, (and more to come on that score) but doesn\u2019t give appropriate credit to the fact that ACS isn\u2019t just a U.S.-supporting organization, and represents the broader definition of American, with not only Canadian, but also Central and South American cheeses and makers. <\/p>\n

That being said, it\u2019s probably worth mentioning that you can actually see Canada from Buffalo, not even a mile away, just across the Niagara River. And just like the thundering of Niagara Falls nearby, there was an undeniable surge of energy surrounding Canadian cheese at this year\u2019s conference.<\/p>\n

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Canadian Cheese Tasting<\/h2>\n
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Canadian Cheese Tasting photo credit Pamela Vachon<\/p>\n<\/figcaption><\/figure>\n

Tasting sessions are among the most popular educational opportunities at ACS, with people lining up well in advance to make sure to score a seat for whatever lineup is at hand. The tastings at this year\u2019s ACS included New York State, Hidden Gems of the Northeast, Ephemeral American Cheeses, Cheese R&D, and yes, Canadian Cheese Coast to Coast. Perhaps it was foreshadowing, but on the first day of the conference it was impossible not to notice the line that formed as much as 30 minutes before the Canadian cheese tasting, snaking around the Buffalo Convention Center in a manner that suggested that maybe all 1200 or so conference attendees were trying to get a taste of what Canadian cheese had to offer. (The tasting sessions seat about 220, with limited capacity for overflow.)<\/p>\n

And overflow it did \u2014 Niagara imagery intended \u2014 with extra chairs set up along both sides of the room to accommodate additional participants willing to settle for scraps. And, in my opinion, they were right to do so. Presented by Kelsie Parsons, National Sourcing Manager for Sobey\u2019s Inc<\/a>. and co-leader of the Canadian Cheese Collective<\/a>, and Erin Harris, Business Development Manager for Aux Terroirs<\/a>, it was among the most informative sessions of the conference, with time devoted to the History of Canadian cheese, the Canadian Cheese Collective, Dairy Economics, the State of the Industry in Canada, and its Future of Cheese.\u00a0<\/p>\n

Of interest, Canada\u2019s dairy farm and cheese production model allows for a culture of success. Milk, production, and import quotas, along with the consistent pricing for milk and cheese, allows for a reliable income for farmers, and provides an atmosphere that engenders a certain safety net for ambitious cheese makers, established and emerging both.<\/p>\n

This was reflected in the five dynamite cheeses that were presented to illustrate the various subheadings of the presentation:<\/p>\n