Say Cheese! American Cheese Society Conference Brings 1,000 Cheese Makers and Aficionados to Chicago this July
Public events offer opportunities to sample and purchase American artisanal cheeses

On MoCHICAGO - April 3, 2008 - - - Cheese aficionados in Chicago will have an opportunity to savor, sample and purchase some of the best cheeses in the world when the American Cheese Society (ACS) hosts its 25th Annual Conference and Cheese Competition at the Hilton Chicago July 23-26, 2008. More than 1,000 cheese makers, retailers and restaurateurs will convene to celebrate the widespread enthusiasm for American specialty cheese. In addition, approximately 1,200 cheeses will be judged during a national competition.
 
While much of the conference is designed for members only, the public can participate in two stellar cheese events: the Festival of Cheese, which will be held at the Hilton Chicago on the evening of Saturday, July 26, and a Cheese Sale, which will be held at Kendall College the morning of Sunday, July 27.
 
"Because it is the 25th anniversary of our conference, we are planning these spectacular events for our members and the public to come and experience the finest array of hand-crafted cheeses ever assembled," said Marci Wilson, executive director of the American Cheese Society. "It's a rare opportunity for cheese lovers to peruse, sample, and purchase the top cheeses in North America all in one weekend."
 
The growth of the American Cheese Society Conference has been no less than explosive in recent years, said Wilson. Between 2005 and 2007, conference attendance increased by a remarkable 84 percent. The 25th Annual Conference is expected to be the largest in ACS history with more than 1,000 attendees.
 
"Chicago was chosen as the host city this year because it is a top-tier city that provides a big stage for our anniversary, and chefs and consumers in the area have a huge interest in cheese," she said. "We also chose Chicago because of its proximity to the Dairy State and Milwaukee in particular, which is the gateway to many cheese making operations."
 
The conference will be attended by cheese makers from all over North America, including Beecher's Handmade Cheese in Washington; Capriole in Indiana; Everona Dairy in Virginia; Redwood Hill Farm in California; Rogue Creamery in Oregon; Uplands Cheese in Wisconsin; and Vermont Butter & Cheese in Vermont.
 
In addition, local chefs including John Caputo of Bin 36, Susan Goss of West Town Tavern and Joshua Humphrey of Sam & Harry's will perform cooking demos with cheese during the conference.

The ultimate event for any cheese lover is the Festival of Cheese, which will be held Saturday, July 26 from 5:30 to 9 p.m. at the Hilton Chicago. Festival-goers will have the opportunity to taste more than 1,200 cheeses, including the award winners that will be announced earlier in the day. The cost to the public is $85 per person.
 
"The Festival offers a rare opportunity for people to taste a wide variety of cow, goat, and sheep cheeses, many of which are never sold beyond the region where the cheese is made," said Wilson. "Also, the Festival Marketplace will feature cheese-friendly products, wines and beers that complement the cheese tasting."
 
The cheese extravaganza continues with a Cheese Sale on Sunday, July 27 from 10 a.m. to 1 p.m. at Kendall College at 900 N. North Branch Street in Chicago, where the public will have the chance to buy specialty cheeses at rock-bottom prices.
 
"Our Cheese Sale is always a lively affair, as it provides cheese aficionados the opportunity to purchase artisanal cheeses not usually available and certainly not at such low prices," said Wilson.

To purchase tickets for the Festival of Cheese and for a complete list of ACS conference events, times and costs, please call the ACS headquarters at (502) 583-3783 or visit www.cheesesociety.org.
 
The American Cheese Society (ACS) was founded in 1983 and has grown to include approximately 1,400 members. The Society's membership includes farmstead, artisanal and specialty cheesemakers; academicians and enthusiasts; marketing and distribution specialists; food writers and cookbook authors; and specialty foods retailers from the United States, Canada and Europe. In addition, members of the Society work with the federal government concerning issues that involve accepted standards and practices in the production of cheese and fermented dairy products. Each year the Society hosts an annual conference and a world-renowned cheese competition, which culminates in the Festival of Cheese.