Membership FAQs

How do I login?

If you are currently a member of the California Artisan Cheese Guild, from the website, 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 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 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 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

California Artisan Cheese Guild


Designing + Introducing Cheese Quality Attributes
May 18 @ 2:00 pm – 2:00 pm
Designing + Introducing Cheese Quality Attributes

Course description:
The commercial success of a given cheese and its acceptability by consumers are critically dependent on its quality attributes. Cheese consumption, and thus the success of cheesemakers, is greatly governed by the profile of quality attributes manifested by a given cheese. Cheese quality attributes include: flavor, aroma, texture, appearance, functionality, composition, nutritional value, etc. Among the keys to success in cheesemaking is the ability of cheesemakers to design, introduce, modulate, and control the evolution and manifestation of desired quality attributes in a given cheese. Meeting the latter goal requires cheesemakers to acquire understanding and practices that draw on a broad array of disciplines. Among these are microbiology, chemistry, enzymology, biochemistry, physics, dairy science, technology, engineering, and many more. Perceived cheese quality, at the time of consumption, is determined and governed by the process history of the cheese. The latter spans from milk production and handling, through cheese-milk treatments, curd making, cheese aging, storage, and delivery. Designing cheese quality attributes is dependent first, on understanding what profile of cheese quality attributes are desired by consumers, and then, on wisely introducing and controlling the evolution and manifestation of the desired cheese quality attributes during cheese making and cheese aging.
Topics covered in this course:
Understanding cheese quality attributes
Quality and properties of raw milk and their impact on cheese quality attributes
Setting the physical stage – designing and constructing the curd
Introducing the desired microbiological populations and biochemical cascades that, collectively, govern the evolution of cheese quality attributes
The manifestation of the potential – the actual evolution of cheese quality attributes and how to control and modulate them
Introducing and controlling cheese flavor
Introducing and controlling cheese functionality
Introducing and controlling cheese texture and structure
The dynamic nature of cheese quality attributes
Assessing and quantifying cheese quality attributes
This remotely-instructed class will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers have to understand and implement in order to successfully design, introduce and control cheese quality attributes.
Who should attend?
The class is designed for cheese professionals with a basic understanding and knowledge in the concepts of dairy chemistry and microbiology as well as in the unit operations that are associated with cheesemaking and aging.
Course schedule:
This online class will be instructed via Zoom in 5 x 3-hour individual sessions from 2-5pm Pacific Time on the following dates:
Tuesday, May 18, 2021
Thursday, May 20, 2021
Tuesday, May 25, 2021
Thursday, May 27, 2021
Tuesday, June 1, 2021
Registered participants will receive an email invitation to join the Zoom sessions and a complete set of lecture notes for the course.
Moshe Rosenberg, D.Sc., Professor and Dairy Specialist
Department of Food Science and Technology
University of California, Davis
Davis, CA 95616

(Photo courtesy of Tomales Farmstead Creamery)

Cheese Flavor Chemistry & Terroir Class
Jun 6 @ 3:00 pm – 3:00 pm
Cheese Flavor Chemistry & Terroir Class

If all cheese has the same basic ingredients, how can there be a wide variety of flavors? What is “sharp”? How can cheese be sweet? Join Jess Perrie for this virtual class as she breaks down the key reactions of flavor chemistry, what influences these reactions, and how regional environments have developed the flavors of the iconic cheeses we know today.

The class is 90 minutes plus 30 minutes of Q&A and will be held via ZOOM. The link to join will be emailed to all participants the week of May 29.


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



P.O. Box 40398
San Francisco, CA 94140


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