Open Creamery Day 2009
| October 11, 2009 |
On Sunday, October 11th (Columbus Day Weekend) cheesemakers and creameries all over the state of Maine will open their doors to the public for a celebration of Maine dairy products.
Maine State Reception in August
Posted by President in Events, Guild, Opportunities on June 30th, 2009
| August 4, 2009 |
In 2010 Maine will host the 50th Annual Meeting of the Council of State Governments’ Eastern Regional Conference (CSG/ERC). In preparation of this big event, the State of Maine is planning a “teaser” reception at this year’s meeting in Burlington, VT and would very much like to feature Maine cheese (along with other Maine foods) at that reception.
They are expecting around 300 people to attend this reception, which will be held August 4th. Given that number I “guess-timated” that 10 pounds of cheese (among all the other food) would suffice. The Maine State Legislature (who is coordinating the events) is looking for donations, but is willing to pay for cheese if that would ensure a good turnout. The cheese will need to be shipped to the Burlington Hilton, and they are definitely willing to reimburse for the shipping costs. Given that the reception is on a Tuesday, and the caterers have asked that all food arrive at least the day before the event, the cheese would realistically need to be shipped to arrive on Friday, July 31st.
Please post a comment if you can contribute to this event, or email me directly.
Of course they are also interested in having the Maine Cheese Guild participate in the 2010 event (to take place in Portland) as well; I’ll have more info on that event as it approaches.
–Eric Rector
Culture Questions
Would you be interested in attending a workshop focusing on a review of the cultures and molds available to cheesemakers (what they are made of, and what specific characteristics they give in different cheese recipes), plus information about using them as ‘adjunct cultures’ to provide additional qualities and flavors through aging? This would mostly be lecture and reading, although there would probably be companion tastings of cheeses that best illustrate the effects of specific cultures and molds.
We have the opportunity to hire a culture expert to come to Maine for a one or two day workshop, but we want to know if there is enough interest to justify the cost. Please post a comment of whether this interests you or doesn’t interest you.
Rennet Ruminations
What kind of rennet do you use and why? Would you be interested in attending a workshop on how to make your own rennet? Please post comments with responses. Thanks!
Sanitation Products Training?
From Beth Calder:
“I am in contact with our Ecolab rep. His name is Mike Travers. He is really hard to get a hold of, but he is interested in helping the Cheese Guild with further trainings in the future if members are interested. I would recommend that this be held at a site off-campus since it is a conflict of interest for UMaine to endorse a certain company, but he could help people further with questions regarding detergents versus sanitizers, and whether he has products that are approved for organic use. We could discuss this at the next meeting and see if anyone is interested. ”
Would anyone be interested in further sanitation training like this?
Board of Agriculture Survey
Beth Calder writes:
“Hello fellow Cheese Guild members:
I was contacted about an important survey that the Board of Agriculture is conducting this summer, please see the email below and attached Word Doc. I realize summer is not the best time because you are all so busy, but your feedback to the Board is important so that your needs are appropriately addressed in their report especially in these trying economic times. I want to thank you in advance for your time and participation. Look forward to seeing everyone soon.
Beth
<><><><><><><><><><><><><>
Beth Calder, PhD
Extension Food Science Specialist
University of Maine
Department of Food Science & Human Nutrition
5735 Hitchner Hall, Rm #232
Orono, ME. 04469-5735
Dear Beth,
The Board of Agriculture is conducting a survey of research and extension education needs for agricultural organizations in Maine. The survey instrument is linked here. Submissions are due by August.
This survey is important to both UMaine Cooperative Extension and NSFA, so we would like to see a good return rate. The Board of Agriculture advises the University on program and staff needs. The new faculty positions identified as high priority
by the Board based on the last survey were eventually filled. The Board’s formal recommendations provide strong justifications for new position proposals to the University’s upper administration. We appreciate any help you can provide for a
successful survey.Shannon Johnson
Administrative Assistant II
College of Natural Sciences, Forestry, and Agriculture
Maine Agricultural and Forest Experiment Station
5782 Winslow Hall, Room 106
Orono, ME 04469
207-581-3205 P
207-581-9388 F
Maine Artisan Bread Fair and Trade Show Aug 1
The first annual Bread Fair will be in Skowhegan on Saturday, August 1st, from 10 am to 2 pm. Live music, fired-up ovens producing samples of bread made from Maine grains, and tables offering the accoutrement of bread pleasure and production - books, tools, small farm equipment, cheese, jams, grains, and flour - will invite ever more people to consider the good reasons for supporting local foods.
The Fair will be held in conjunction with the 2009 Kneading Conference in Skowhegan (July 30 and 31st), and the organizers are looking for local cheesemakers who would like to participate in the Fair, which will be free and open to the public.
Contact coordinator Wendy Hebb (wendyhebb@roadrunner.com) before June 22nd if you would like to sign up, or for more information.
Does Cheese Cause Global Warming?
The methane that cows (and other ruminants) emit while they digest their food is 20 times better at trapping heat in our atmosphere than CO2 — as a result, when Stoneyfield Farms commissioned a study on their company’s carbon footprint, they were shocked to find out that milk made more of an impact on global climate change than transportation, heating, or the energy used to run their plants.
Luckily, scientists are studying whether this must always be the case, and have now found that feeding cows a diet of flax and alfalfa (instead of corn and soy) reduces methane production significantly — and their coats are shiny too!
Goat milk for cheesemaking
Posted by springdaycreamery in Opportunities on June 4th, 2009
Licensed producer in Greene, ME.
Depending on volume and distance, delivery a possibility. Contact Sheldon Bubier (207) 212-2271
Maine Cheese Guild Quality Statement
The Maine Cheese Guild believes that cheese of the highest quality can only be made with a thorough and regularly refreshed knowledge of food safety.
The Maine Cheese Guild promotes and sponsors regular opportunities to learn about best practices for cheese making. The Guild also believes that the best way for professional* cheese makers to guarantee the quality of their product is by being appropriately licensed by the Maine Department of Agriculture, as only licensed cheese makers are legally allowed to sell cheese to the public, and only licensed cheese makers receive feedback from the dairy regulatory unit through regular testing for contamination and facility inspections. This feedback is critical, together with on-going education, in maintaining the high quality of award-winning Maine cheese.
* professional = selling cheese to the public
