Holiday Tomme is Coming Up
***MAKE DATE: On or Around Labor Day Weekend***
Last year’s Holiday Tomme event was so successful, this year we’re asking all the Guild members to make a Tomme based on the SAME RECIPE, and then to bring them to the Maine Cheese Guild Christmas party (December 13th at Hahn’s End) to sample them, and the best of them made by licensed cheese makers will be auctioned off as a fundraiser for the Guild.
The differences will be found in the milks (we had cows, goats, sheep, and mixed milks last year), in the hand of the cheesemaker (cutting, stirring, and draining the curd), and in the aging environments (last year many cheeses were aged in large sealable plastic tubs).
The make date is coming up: Labor Day Weekend. On or around the weekend of September 4th, make a 4 lb. (give or take) Tomme using the recipe below using whatever milk you have available. Age them as you would normally age a cheese like this (or discover the joy of aging cheeses by experimenting with this cheese. On December 13th bring them to Phippsburg to sample, and then sell.
All cheese makers should use Peter Dixon’s “Tomme Style Cheese” recipe that is posted on-line here:
Next Meeting: Monroe Cheese Studio
| October 4, 2010 | ||
| 10:00 am | to | 2:00 pm |
Our next meeting will take place in Monroe at the Monroe Cheese Studio on Monday, October 4th. Stay tuned to this article for more details and directions to be posted.
Open Creamery Day Sunday, October 10
As the hardwood foliage bursts into a blaze of colors on Columbus Day weekend, take in the spectacular sights and come taste some award winning cheese during the Maine Cheese Guild’s annual Open Creamery Day. Visit many of Maine’s cheese makers in their creameries, meet the animals, and learn the stories behind Maine’s more than 150 artisan cheese varieties. Along the way you could also visit a farmers’ market, stop at an orchard, explore one of Maine’s premier breweries or winemakers, pick fruit at Maine’s legendary orchards, and drop-in on one of the many artisan bread makers our state has to offer. You’ll love the views, and the taste of Maine cheeses, straight from the source, will be the best memory of all!
A list of participating creameries and links to maps are added below:
Guild Members Awarded at 2010 ACS Competition
Congratulations to two Maine Cheese Guild cheese makers who were awarded multiple ribbons at the 2010 American Cheese Society conference competition, the largest cheese competition in North America including entries from the US, Canada, and Mexico.
A total of five awards went to the two Guild members: Pineland Farms Creamery won three awards; Appleton Creamery won two awards. Maine maintains its lock on the Feta category, with each cheese maker winning ribbons there, while Pineland’s Salsa Jack has won awards for several years.
All the 2010 ACS competition awards can be found here.
Soft-ripened white mold cheeses, flavor added:
1st place — Appleton Creamery, “Camella”
Feta, cow’s milk:
3rd place: Pineland Farms Creamery, “Feta”
Feta, sheep’s milk:
1st Appleton Creamery, “Sophia Feta”
Monterrey Jack, flavor added:
3rd place: Pineland Farm Creamery, “Salsa Jack”
Cheese Spreads, flavor added:
2nd place: Pineland Farms Creamery, “Spreadable Salsa Jack”
30 Quart Steam Kettle For Sale
Posted by Longfellows Creamery in Opportunities on August 24th, 2010
For Sale: Groen 30 quart tilting steam kettle with 10 temp settings. Perfect condition. Can be seen at Second Chance Farm–call 639-2074. Asking $5,000 (over $10,000 new).
Meeting: Olde Oak Farm
| August 16, 2010 | ||
| 10:00 am | to | 2:00 pm |
We had a very pleasant meeting with Scott, Arline, and everyone at Olde Oak Farm in Maxfield, north of Orono. Most interesting was a tour of Scott’s mobile cheese plant — a 12′ x 32′ structure complete with instant hot water, refrigeration, a twelve cheese press, and room for a walk-in cooler — which he moved from his previous location in Orono to this site. As he explained: “We were making cheese within fifteen minutes of the cheese plant being set down on the site.” Not only is the plant mobile, but almost everything in it is mobile, set on wheels. He has made every effort to reduce the lugging and lifting chores of the cheesemaker.
Flying Goat Farm
Posted by Flying Goat Farm in Find Cheese, Goats Milk on August 5th, 2010
Cara Sammons & Devin Shepard
413 Mann Road
Acton, ME 04001
207 636 7321
207 776 1846
flyinggoatfarmmaine.com
facebook.com/flyinggoatfarm
Flying Goat Farm produces small hand-crafted batches of fresh chevre in several varieties, as well as feta. We are also known to occasionally make goats’ milk yogurt, and sweet chevres for special occasions. We strive to manage our small herd of (spoiled) Nubian dairy goats with a primarily natural and holistic approach and it is important to us to know each animal as an individual. Simply put, we believe that tasty cheese comes from happy and healthy animals!
Available At:
- Sanford Farmers’ Market
- On site or by delivery by appointment only.
Boston Globe Boosts Maine Cheese and Wine
An article in Sunday’s Boston Globe spreads the word about all the good fermented products being made far to their north. Many thanks to Caitlin for spending a chunk of time with the writer, as well as boosting Open Creamery Day on October 10th.
Benefit Supper For Painted Pepper Farm
| July 24, 2010 | ||
| 5:00 pm | to | 7:00 pm |
BENEFIT SUPPER
Lisa Reilich of Painted Pepper Farm was in a serious auto accident on May 25th. She needs our help. Join us for a spaghetti supper with salad and dessert and silent auction to help Lisa and her three girls.
DATE: July 24th, 2010
PLACE: First Congregational Church of Ellsworth
TWO SEATINGS: 5pm & 6pm
PRICE: $8 per person at the door & $7 before July 20th
Sponsored in part by:
Mix & Match 4-H Goat Club, First Congregational Church, and many generous donations from friends and business associates of Lisa Reilich. For more information or to purchase tickets before July 20th, contact Ruth Tainter 664-7520 or Lore Lipkvich 537-5673. Also, contributions can be mailed to Ruth Tainter.
