American Cheese Society Conference Offers Back Stage Passes To Volunteers

July 8, 2011

by The American Cheese Society
Posted: Thursday, July 7, 2011 at 3:14PM EDT  

MONTREAL – Want a back stage pass to the biggest cheese show in North America? Then sign up to volunteer at the 2011 American Cheese Society’s 28th Annual Conference & Competition this August in Montréal, Québec, Canada.

 

With more than 1,650 artisan, farmstead, and specialty cheeses from Canada, U.S.A., and Mexico needing to be sorted, judged, sliced and served, volunteering at the annual ACS Conference & Competition provides a unique way to get an up-close-and-personal look, sniff and taste at hundreds of artisanal cheeses, many of them not available on a national retail level.

 

Volunteers who offer time to support the ACS Conference & Competition in Montréal between July 28 and August 6 not only earn a free t-shirt to show off to their cheese-geek friends (past years’ t-shirts have gained a cult following amongst cheese groupies) – volunteers also earn a free ticket ($85 value) to the fabulous Festival of Cheese on Saturday evening. The Festival features all cheeses entered in the ACS competition, as well as a wide array of accompanying foods, wine and beer.

 

Learn more and sign up to volunteer at http://www.cheesesociety.org/conference/volunteer or email volunteer@cheesesociety.org.

 

The American Cheese Society (ACS) is the leading organization supporting the understanding, appreciation, and promotion of farmstead, artisan, and specialty cheeses produced in the Americas. Over 1,400 members strong, ACS provides advocacy, education, business development, and networking opportunities for cheesemakers, retailers, enthusiasts, and extended industry. ACS strives to continually raise the quality and availability of cheese in the Americas.

 

Source: The American Cheese Society

Trivia: That’s The Lady on the right in the above picture…

 

 

 

 

 

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2 Responses to “American Cheese Society Conference Offers Back Stage Passes To Volunteers”


  1. Do you have to be a cheese “professional” to volunteer?


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