This Guide gleans the key requirements, suggestions, and best practices from the vast sea of information available to cheesemakers, and condenses them into a more easily digestible format. We hope you will find that the information provided in this Guide is useful and answers some of your key questions.
The ACS Food Safety and Regulatory Committee reviews and updates the Guide regularly, publishing updates as needed to keep up with changing regulations and scientific advances.
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Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
| Full Guide |
| Section 1: Introduction |
| Section 2: Milk Handling and Production |
| Section 3: Cheesemaking & Aging |
| Section 4: Regulatory Compliance |
| Section 5: Selling Cheese |
| APPENDIX: Teaching Example |