American Cheese Society, Inc.

ACADEMY OF CHEESE

Providing recognition and incentives by the way of awards to demonstrate excellence in the field of valuable contributions that impact the American cheese industry;

AMERICAN CHEESE SOCIETY

Color is not claimed as a feature of the mark.;Trade association services, namely, promoting the interests of cheese makers with educational resources and networking opportunities, while encouraging the highest standards of cheese making for the purpose of safety and sustainability within the cheese community;CHEESE SOCIETY;

CERTIFIED CHEESE PROFESSIONAL

services of a cheese industry professional with comprehensive cheese knowledge in the areas of (1) raw materials for cheese making; (2) cheese making processes; (3) cheese ripening (affinage); (4) cheese categories and types; (5) cheese assessment and evaluation; (6) cheese storage and handling; (7) cheese distribution and transport; (8) cheese marketing, merchandising and selling; (9) cheese service; (10) cheese nutrition; and (11) regulations and regulators, in order to perform specific job activities related to working with cheese from the time it leaves the creamery to the time it is received by the consumer, namely, understanding all of the following: raw materials for cheese making; all aspects of cheese making; ripening cheese; aging cheese; establishing and sourcing a cheese menu; assessing and evaluating cheese; safe and proper storing and handling of cheese; distributing and transporting cheese; marketing, merchandising and selling cheese; serving cheese; providing cheese nutrition information; conforming with cheese industry regulations; procuring cheese; determining cheese and food pairings; determining cheese and beverage pairings; and providing expert service to cheese consumers;Color is not claimed as a feature of the mark.;The certification mark, as used by persons authorized by the certifier, certifies that such persons meet the certifier's standards as to quality and proficiency in providing the requisite knowledge and skills in the areas of (1) raw materials for cheese making; (2) cheese making processes; (3) cheese ripening (affinage); (4) cheese categories and types; (5) cheese assessment and evaluation; (6) cheese storage and handling; (7) cheese distribution and transport; (8) cheese marketing, merchandising and selling; (9) cheese service; (10) cheese nutrition; and (11) regulations and regulators, in order to perform specific job activities related to working with cheese from the time it leaves the creamery to the time it is received by the consumer and such persons have demonstrated the knowledge and competencies necessary to work effectively within all domains of the cheese industry, have successfully passed Applicant's certification exam, and are dedicated to continuing professional development.;CERTIFIED OR PROFESSIONAL;

CERTIFIED CHEESE SENSORY EVALUATOR

Cheese evaluation services in the nature of identifying accurately cheeses and cheese styles, identifying positive cheese attributes as well as technical flaws, assessing and judging cheese, using a consistent lexicon of sensory terms to describe and discuss cheese with producers, buyers, and consumers, determining cheese and food and/or beverage pairings, providing consultation to industry professionals to enhance cheesemaking or handling, and providing expert sensory guidance to cheese consumers; all the foregoing performed by a cheese industry professional with comprehensive cheese knowledge in the areas of cheese condition, cheese quality, cheese flavor, cheese body, cheese texture, and cheese appearance, in order to evaluate cheese using sensory and organoleptic assessments;The certification mark, as intended to be used by authorized persons, is intended to certify that the person using the mark has demonstrated the knowledge and abilities necessary to evaluate cheese using sensory and organoleptic assessments, has successfully passed Certifier's certification exam, and is dedicated to continuing professional development.;

T.A.S.T.E. TEST

TASTE TEST;TEST;Testing, analysis, and evaluation of the knowledge, skills and abilities of others in the field of sensory and organoleptic assessment of cheese to determine conformity with certification standards;