Membership FAQs

How do I login?

If you are currently a member of the California Artisan Cheese Guild, from the website cacheeseguild.org, select the menu option “MEMBER LOGIN.” From the login page, enter your email address and password and click on the “Log In” button. If you haven’t yet logged into the new website, or if you don’t know your password, click on the “Lost Password” link and enter your email address and click on the “Get New Password” button. You will be sent a confirmation link to the email address you provided. Click on the link provided in the confirmation email to reset your password.

What is group membership?

If your company has purchased either a cheesemaker or trade company or corporate membership, you have a group membership. Group membership simply means that multiple membership seats where purchased simultaneously. The group is comprised of a single group sponsor as well as additional sponsored members. The group sponsor is the person who signed up the group for membership and is the primary point person for the membership. The group sponsor is also the person who renews the group membership in the Guild. During membership activation or renewal the group sponsor is provided a group code that can be used to sign up additional members to the group from their organization.

How do I use my group code?
If you are a sponsored member you will need a group code to activate your membership. Obtain the group code from the group sponsor of your organization. To activate your membership select “Our Members” from the menu then select “Become a Member/Renew.” From the Membership page, scroll down to where it says “Do you have a group code” and click on “click here to become a member.” On the next page, select the membership type of your organization (Company or Corporate) then enter the group code and click on “Apply”. Continue with entering your information on the page. When you are finished click on the “Submit and checkout” button.

What If I want to remove or update a sponsored member from my group?
If there is someone in your group that shouldn’t be, please send an email to web@cacheeseguild.org providing information about the member that should be removed.

Do group members need to renew membership? No, group members are renewed automatically when the sponsored member renews membership. Group members will not receive a reminder email to renew membership.

How do I renew my membership with the California Artisan Cheese Guild?

If your membership has not yet expired: If your membership is approaching its expiration date you should have received a reminder email with a link and instructions for renewing. If you did not get or cannot locate this reminder email you can still log in to renew. Log in to cacheeseguild.org. Upon logging in you will see your membership account page. If your membership is about to expire you will see a few links for: Change, Renew, and Cancel under “My Memberships.” Click on “Renew” and proceed with the onscreen instructions.

If your membership has expired: If your membership expiration date has past, no worries, your membership information is still on file with the Guild. Log in to cacheeseguild.org. Upon logging in you will see the ‘Memberships’ page. Select the membership type (Company, Corporate, Individual, or Enthusiast). On the next page your profile information will be pre-filled in for you. Make any changes here and then enter your payment type and billing information. Complete the check out process by clicking on the ‘submit and checkout’ button.

Sponsored members need not renew membership since their membership is renewed automatically when the group sponsor renews membership.

Can I still pay by check? What if I need an invoice to renew my membership?

Yes, during checkout you have the option to pay by credit card or to pay by check.  If you want to submit payment by check, select the option to pay by check and complete the checkout process.  You will receive an email confirmation upon completing checkout. After checking out, mail your check payment to:

California Artisan Cheese Guild
P.O. Box 40398
San Francisco, CA 94140

Once your payment is received your membership will be activated.

If you need an invoice for membership renewal, please contact Anthea Stolz at director@cacheeseguild.org

California Artisan Cheese Guild

UPCOMING EVENTS

Feb
9
Sun
2020 Annual Meeting of Members @ The Tomales Town Hall
Feb 9 @ 11:00 am – 2:00 pm
2020 Annual Meeting of Members @ The Tomales Town Hall | Tomales | CA | United States

For current Guild members only, please join us for our Annual Meeting of Members. The Guild Board will serve up brunch before the start our of annual business meeting. Kindly RSVP using the Eventbrite link.

Feb
26
Wed
Cheese Aging Class w/ Prof. Rosenberg of UC Davis @ Tomales Bay Foods
Feb 26 @ 8:30 am – Feb 27 @ 4:30 pm
Cheese Aging Class w/ Prof. Rosenberg of UC Davis @ Tomales Bay Foods | Petaluma | CA | United States

Join Prof. Moshe Rosenberg of UC Davis for a deep-dive into cheese aging, exploring the technology, the science, and the practice.

Course Description:
The quality, commercial value and acceptability of cheese is determined by the proper evolution and manifestation of a desired set of cheese quality attributes. These attributes include flavor, aroma, texture, functionality and appearance. The development of cheese quality attributes occurs during the transformation of curd into cheese, during the aging (or ripening) stage of cheese making. Proper development of cheese quality and properties is governed by the combined influence of a multitude of biochemical, physical, microbiological and chemical events. Proper and desired evolution of cheese quality attributes reflects the manifestation of the potential that has been introduced during cheese making and the introduction of specific environmental conditions and treatments during cheese aging. Each of the cheese making elements, from milk through cheese aging, has a critical influence on the development of cheese quality attributes. Designing, introducing and controlling the evolution of cheese quality attributes require cheese makers to develop an in-depth understanding about the multitude of technological, scientific and practical aspects of cheese aging. Success in controlling and routing the evolution of desired cheese quality attributes is also dependent on cheese makers’ ability to introduce, adjust and control the environmental conditions to which cheese is subjected during aging (temperature and relative humidity) and on application of cheese type- specific treatments during aging.
The two-day course is designed to introduce and discuss the broad array of physical, biochemical and microbiological aspects that are associated with- and govern cheese aging. The discussion will address common as well as cheese-type specific aspects. The course will also introduce and discuss cheese aging practices and facilities.

Topics covered include:
1. Curd and salt – brining and salting of cheese and curd – technological, practical and scientific aspects
2. The biochemical transformation of curd to cheese
a. Proteolytic, lipolytic and glycolytic events during cheese aging and their impact on the development of cheese quality attributes (Cheddar, Dutch type cheeses, Swiss type cheeses, surface mold ripened cheese, blue vein cheeses, washed rind cheese varieties)
b. Proteolytic, lipolytic and glycolytic agents in cheese aging
3. Microbiological aspects of cheese aging (Cheddar, Dutch type cheeses, Swiss type cheeses, surface mold ripened cheese, blue-vein cheeses, washed rind cheese varieties)
4. The development of cheese texture and structure
5. Design and operation of the cheese aging facility
6. Cheese treatments during cheese aging
7. Cheese packaging and coating
8. Assessing the evolution of cheese quality attributes

Details:
Ticket price includes two days of instruction, class materials, as well as coffee/light breakfast and lunch each day.
Class is from 8:30am-4:30pm on February 26 and February 27.
Instructor: Dr. Moshe Rosenberg, Professor and Dairy Specialist
Department of Food Science and Technology University of California, Davis Davis, CA 95616

Mar
27
Fri
California Artisan Cheese Festival @ Santa Rosa, California
Mar 27 @ 8:30 am – Mar 29 @ 4:00 pm
California Artisan Cheese Festival @ Santa Rosa, California | Santa Rosa | CA | United States

Join us at the 14th Annual California Artisan Cheese Festival for three days full of cheesy fun! All tickets on sale now.

CALIFORNIA ARTISAN CHEESE GUILD

Our Mission is celebrating the quality and diversity of artisan cheese produced in California through partnerships, outreach and education.

FOLLOW US:

CONTACT US

P.O. Box 40398
San Francisco, CA 94140

Inquiries:
info@cacheeseguild.org

Web Support:
web@cacheeseguild.org

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