ACS aesthetic judges must have an expansive knowledge of domestic and internationally made cheeses and play an important role in helping cheesemakers understand the positive attributes of their products. They are comprised of the following groups:
- Members of the Cheese/Dairy Industry with consecutive years of work history in the Retail, Food Distribution, or Importing businesses.
Retailers and distributors CANNOT judge if employed by a company that enters cheese or co-brands another cheesemaker’s product under their own label into the ACS Judging & Competition.
- Food Service professionals and Authors with specific work history of using cheese, making cheese, developing recipes with cheese, or are ACS Certified Cheese Professionals.
Chefs, Caterers, Culinary School Instructors need to demonstrate the same source of “expansive knowledge of domestic and internationally made cheeses” required of all prospective judges.
- Foreign-based Cheese Retailers, Distributors Exporters, Cheesemakers, Dairy Scientists, NOT commercially associated or consulting for any Cheesemakers in the Americas eligible for entry into the ACS Judging & Competition.
- ACS Board members who are NOT Brokers, Sales Representatives, owners or employees of a Dairy, or associated with any company eligible to enter cheese in the ACS Judging & Competition.
- ACS J&C Committee members who are NOT Brokers, Sales Representatives, owners or employees of a Dairy, or associated with any company eligible to enter cheese in the ACS Judging & Competition.
Committee members should only be employed as judges when a confirmed judge cannot perform their duties during the competition or when a new judging technique is employed.
Retired Cheesemakers, former employees of Cheese Dairies NOT currently employed by another Cheesemaker or Dairy, and former owners and employees of a Dairy which has ceased operations are considered on a case by case basis by the ACS J&C Committee.