The American Cheese Society (ACS) has announced that it will bring its annual Conference & Competition to New England for the first time in nearly a decade. With the theme of “ACS Cheese Camp 2015: Craft, Creativity, Community,” the 32nd Annual Conference & Competition takes place July 29 through August 1 at the Rhode Island Convention Center and at various locations around Providence. More than 1,000 cheese industry members are expected to attend, including cheesemakers, retailers, distributors, importers, specialty food producers, and even enthusiasts who simply appreciate great cheese.

As a well-known foodie haven of the East Coast, Providence is the ideal locale for “ACS Cheese Camp,” which is centered around three cornerstones of the American cheese industry: craft, creativity and community. This theme reflects the excitement and growth of the artisan and specialty cheese industry throughout the Americas. The four-day conference provides an opportunity for attendees to enjoy unparalleled educational, tasting and networking opportunities with industry leaders from around the world.

The conference also hosts the 4th annual ACS Certified Cheese Professional Exam, the only exam of its kind, which encourages improved standards of comprehensive cheese knowledge and service throughout the industry. There are currently 406 ACS Certified Cheese Professionals throughout the United States and Canada, and more than 250 candidates will sit for the exam in Providence.

Kicking off ACS Cheese Camp on Thursday, July 30, is a keynote speech by fourth generation restaurateur Mark Canlis, as well as an opening reception hosted by Marquee Sponsor the Vermont Cheese Council. The conference also gives attendees the opportunity to hear the latest regulatory news in a briefing by FDA representatives, as well as the popular annual “Meet the Cheesemaker” event, where attendees can learn about and taste cheeses directly from producers. Unique educational and tasting sessions are offered throughout the conference, such as “Pairing Principles of Cheese & Wine,” “Delicious Molds & Mushrooms” and “Quattro Portoni: Water Bufala in Northern Italy, a Transition that Worked.” There will also be opportunities to take regional tours and to meet with scholars-in-residence and a business strategist-in-residence for one-on-one cheesemaking and business consultations.

The largest competition of its kind, the ACS Judging & Competition saw a record 1,685 entries in 2014, submitted by 248 cheesemakers. Participation in the 2015 Judging & Competition, which recognizes cheeses of the highest quality for their aesthetic and technical merits, is expected to exceed these numbers. After two intense days of judging, the first-place winners in each category will be evaluated together, and a “Best of Show” will be chosen. The winners will be revealed at the annual ACS Awards Ceremony on Friday, July 31. On Saturday, Aug. 1, the “Festival of Cheese” will allow conference attendees and members of the public to sample over 1,600 competition cheeses plus artesian foods from across the Americas.

Members of the public are encouraged to participate in the 2015 ACS Conference & Competition by volunteering (all volunteers receive one complimentary ticket to the Festival of Cheese), purchasing tickets to the Festival of Cheese, and attending the annual Cheese Sale. The Cheese Sale, on Sunday, Aug. 2, offers the opportunity to purchase artisan cheeses at incredible prices, with all proceeds benefiting the nonprofit American Cheese Education Foundation. Cheese grabbags will also be available for sale at both the Cheese Sale and the Festival of Cheese.

To learn more about the ACS Conference & Competition, visit www.cheesesociety.org.