DENVER, CO – The American Cheese Society today named a new Executive Director in
an effort to successfully transition its growing membership into a self-managed
organization.
Nora Weiser, a retail business entrepreneur and former assistant director of the
Museum Store Association in Denver Colo., takes the helm of the ACS, an
organization that leads in the understanding, appreciation and promotion of
farmstead, artisan and specialty cheeses produced in the Americas.
“At more than 1,200 members strong, this is the perfect time for the ACS to move
to self management,” said David Gremmels, President of the ACS Board of
Directors. “As our new Executive Director, Nora brings with her a great deal of
experience, skill and passion to lead our growing organization into a future of
increasing membership and financial stability.”
Weiser offers an extensive background in all facets of non-profit association
management. In her former work with the Museum Store Association, she directed
membership and trade show activities serving 1,800 museums and 900 industry
suppliers. She has studied in both London and France, is fluent in French and
Dutch, and holds a Master’s Degree in Art History from the Courtauld Institute
of Art in London. She was profiled in the March 2006 issue of Business Week
after successfully starting her own online retail business, BetterWall.com.
Since 2001, the ACS has worked with FSA Management Group in Louisville, KY to
assist with the many demands of managing, marketing, member services, and events
planning, including hosting its Annual ACS Conference & Cheese Competition,
slated this year for Aug. 25-28 in Seattle, Wash. The hiring of an executive
director is the first step in the ACS’s transition to self-management. The
transition from FSA to ACS self-management will be complete by March 31.
Since its founding in 1983, the ACS has provided advocacy, education, business
development and networking opportunities for cheesemakers, retailers,
enthusiasts and the extended industry. ACS is the leader in promoting and
supporting American cheese. For more information visit
www.cheesesociety.org.
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