Membership Benefits & Services

International members receive member pricing on certifications, conferences, and education (often saving $400+ annually), access to the online course library and monthly webinars, eligibility for ICF certifications (CCP, ACS, AAC, CSQP), connection to the global cheese professional network through chapters and forums, industry research reports and technical resources, member directory listing with international visibility, and advocacy support.

International members may pay via wire transfer. Contact finance@intlcheese.org for instructions.

While both organizations serve the cheese industry, they have different focuses. ICF is primarily a credentialing and professional development organization. Our core mission is advancing cheese professionals through certification programs, continuing education, and research. We’re structured like PMI or SHRM — focused on individual professional credentials and career development.

American Cheese Society focuses more on artisan cheese advocacy, competition, and community building. They’re known for their annual conference competition and strong local chapter networks.

Many cheese professionals maintain membership in both organizations for complementary benefits.

Regional guilds typically focus on local networking, state-level advocacy, and regional cheese traditions. ICF operates at the national/international level providing nationally recognized professional certifications, research and technical resources with global scope, larger-scale education programs and conferences, standardized continuing education tracking, and professional credentials that transfer across regions.

Many members maintain both ICF membership (for credentials and national scope) and regional guild membership (for local networking and state issues). They serve complementary rather than competing purposes.

Yes, consultants are welcome. Consultants typically join as Professional Members if they devote 50%+ of their time to cheese-related consulting, or as Associate Members if cheese consulting is a smaller part of their practice.

Both categories receive full access to education, events, certifications, and member pricing. The primary difference is voting rights and governance eligibility (Professional members can vote and serve on committees/board).

Yes. ICF membership is open to professionals working across all segments of cheese and cheese-alternative production, including plant-based, cultured, and hybrid products.

Professional membership requires 50%+ of work time devoted to cheese or cheese-alternative production, quality assurance, distribution, retail, education, or related functions. ICF’s certification programs and education content cover traditional dairy cheese science, but we recognize the growing role of cheese alternatives in the global food system.