ACS 2025 - Monterey Jack Cheese: The Real Story And A Tasty Throwdown
ACS CONFERENCE 2025 WEBSITE
TASTING SESSION - Monterey Jack Cheese: The Real Story And A Tasty Throwdown
1:45 p.m. - 3:00 p.m. PDT Friday, July 25
Ballroom B9-B10 - SAFE Credit Union Convention Center
Body of Knowledge:
Domain 3: Cheese History and Definitions and Categorization, Other
Tags:
Cheesemaker, Affineur, Retailer, Distributor, Farmer
Level:
Beginner - Individuals with less than 4000 hours of experience in the cheese industry.
There is a lot of folklore about the origins of California Jack, but what is the true story? Learn about how Monterey Jack, Dry Jack, and new versions of the California original were created and developed. How is Original Jack different from Dry Jack and where did they REALLY originate? Taste a few varieties and see for yourself how different they can be. Understanding the history and evolution of a regional cheese can strengthen a brand’s sales and marketing efforts by connecting consumers to its heritage and origin story.
Felice Thorpe
Felice Thorpe is a sales and marketing leader with over a decade of experience driving growth for cheese and dairy brands. She partners with clients to expand retail pipelines, launch innovative products, and build customer loyalty, leveraging deep industry expertise and strong retailer relationships. Felice currently advises global dairy brands on U.S. market strategy and serves as an advisor for dairy organizations and non-profits.
Her career highlights include leading national sales strategies for cheese and dairy companies and driving record-breaking growth. A trusted industry voice, Felice has instructed at the Specialty Food Association, Cal Poly University Creamery, and Oregon State Food Innovation Center. She currently serves on the board of the Daphne Zepos Teaching Endowment, chairs the Good Food Awards Cheese Category, and was the previous President of the California Artisan Cheese Guild
Valerie Miller
Valerie Miller left her CFO position after a 30-year accounting career to co-found and become a cheesemaker at Orland Farmstead Creamery. Starting by teaching herself cheesemaking due to excess milk from her daughter's 4-H goat project, she later taught home cheesemaking classes and partnered with a local dairyman to establish Orland Farmstead Creamery. Although the company closed in 2020, Valerie, a long-time Guild member, is now the Executive Director of the California Artisan Cheese Guild.
Andy Fitzgerrell
Andy started in Cheese over 16 years ago, when he and his wife moved to Salt Lake City, Utah. Faced with the choice of the Bakery or Specialty department at the downtown Whole Foods Market, "I love to eat cheese" was his response. Despite no prior experience, it only took a few weeks to be down the rabbit hole and a full-fledged turophile. He spent over 7 years working retail counters at WFM, Caputo's Market, and Harmon's, in a variety of roles before moving to working at a distributor. Spending most of those years in category management, he helped retailers with selecting and carrying a strong selection of Specialty items, both steadfast and new to market. He now works as the Western US Sales Manager with Rumiano Cheese Company spreading the good word about organic, non-GMO, humane-certified dairy. Andy has co-created/lead two tasting sessions at previous ACS conferences, is a part of the ACS Certification Committee, and has been a Good Food Award judge the last few years. In his free time, he loves working as a photographer and has a lifelong obsession with riding bicycles.
David Viviani
David Viviani’s cheesemaking career was as the third generation owner of the Sonoma Cheese Factory “Home of Sonoma Jack” on the historic Sonoma Plaza. David followed the legacy set by his grandfather, Celso and father Pete Viviani. He became an innovative cheesemaker and retail merchant by refining the "Cow to the Counter” path. The Sonoma Cheese company was the first to make and market pepper jack cheese in 1981, with many flavors and varieties to follow. He has held numerous leadership roles in industry and civic organizations. His is a graduate of California Agriculture Leadership program and served in the U.S. Air Force. David remains respectful of the special place Monterey Jack cheese holds in California’s dairy history.