Our next meeting will be our annual Holiday Party which is now scheduled for a SUNDAY and starts a little later — from noon to 4pm. Our host will be Jean Koons and her Kennebec Cheesery family. Bring something yummy to share, and make sure to bring your Holiday Cheese — this year you should have made a Romano-type around the Fourth of July…?
I hope to see you there,
President, Maine Cheese Guild
For the first time ever I have a surplus of cheese after the fair. My plan is working – upping production so now I need to find other markets. I still do not think I want to do farmers markets but would like to explore the restaurant scene. Do any of you sell to them? How does it work? I would love to hear your individual experiences, thoughts, suggestions etc
Below are the licensed cheese makers in Maine as published by the Maine Department of Agriculture. There are 72 Processed Dairy Facilities as of April 2015
The Maine Cheese Guild stands by it’s Quality Statement, issued in May 2009, with regard to the Local Food Ordinance proposals we have seen, and to the legislative bills introduced for the 2011 session (LD330 and LD366).
Our testimony against LD330, given to the Joint Standing Committee on Agriculture, Conservation, and Forestry at the March hearing on this bill follows:
Courtesy of Anne Saxelby of Saxelby Cheesemongers in NYC and Lucky Peach Magazine:
Notes on Water Buffalo Session at ACS Conference 2015
[photo courtesy of Zhangzhugang through Wikimedia]
Quattro Portoni: Water Bufala in Northern Italy? A Transition That Worked!
by Bruno Gritti, moderated by Michele Buster
1.9 million Water Buffalo in the world; 20% are in Italy (370,000), 2.9% in Africa, 0.7% elsewhere in Europe and North and South America combined; the remainder are in Asia.
Italian Bufala is considered a sub-species; its geneology is tracked back to 12,000 animals that survived WWII. Most are found in Campania (278,000), followed by Lazio (66,000), and then Lombardy (only 6,000).
Quattro Portoni is in Bergano Province in Lombardy, which is the alpine region of norther Italy. They have 60 Hectares of pasture and fields that grow wheat and tritcale as well as hay. They generate 99% of their feed on the farm. They maintain 250 milking cows, 100 “non-dairy” animals, 300 heifers, and 170 steers at any one time.
The 2015 Sheep and Goat Seminar will focus on marketing tips to equip producers with the skills and knowledge to improve their business. Topics will include using the internet to expand your market, researching your market, branding your product, determining a profitable price, and developing a marketing plan.
When: Saturday, November 14th, 2015. 9am – 4pm
Where: Kennebec Valley Community College in Fairfield
Cost: $35 per person
8:30 AM Check-in
9:00 AM Welcome
9:10 AM Marketing Tips for Farm Business Success
10:20 AM Questions & Break
10:40 AM Sheep & Goat Markets and How They Work
1:00 PM Update on the UMaine parasitology project
1:30 PM Branding and Marketing Via Social Media
2:45 PM Panel Discussion – Marketing Meat, Milk, Fiber
3:45 PM Evaluation & Adjourn