The Maine Supreme Judicial Court issued a ruling against Dan Brown (aka “Farmer Brown” in Blue Hill), upholding a lower court’s decision that he had broken the law by selling raw milk from his unlicensed, un-inspected Gravelwood Farm. Here is the link to read the BDN story.
This ruling lifted Mr. Brown’s crusade to the national spotlight with a recent New York Times article covering the history and outcome of his, and the supporters of municipal “Food Sovereignty” ordinances, fight against state regulation.
After “clarifying” it’s position on using wood boards to age cheese by saying that wood can NOT be used to safely produce aged cheese, the U.S. FDA moved to dampen fears it will ban all cheese aged on wood.
Meanwhile the American Cheese Society has issued its response to the FDA’s “clarification” on using wood in aging caves and is working to get more information from the FDA on what evidence for their clarification was used, and help them get more information about the issue that may help them see that wood has been used to safely age trillions of pounds of cheese over the last 10,000 years.
UPDATE 16 June 2014:
Based on a unanimous vote at our June 2014 Maine Cheese Guild meeting, the membership of the MCG publicly supports the American Cheese Society’s position statement on the safety of aging cheese on wood, as well as the work of ACS to maintain open lines of communication with the FDA and other governmental regulatory agencies.
Below are the licensed cheese makers in Maine as published by the Department of Agriculture
There are 71 Processed Dairy Facilities as of June 2013
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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:
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Our next meeting will be held on June 16th at Appleton Creamery in Appleton, Maine. Caitlin Hunter is the founding President of the Guild and has been making and selling cheese in Maine for over twenty years, and what is more amazing is how she manages an entire milking herd of Alpine goats, has been training many young cheese makers many of whom go on to be hired by major US artisan cheese companies or they start their own award winning creameries, AND she continues to make award winning cheeses in a very tiny (but efficient) space on her small farm in the hills of Appleton. There is much to learn from her efforts, and from the cheese-driven life that she has created.
Caitlin adds: “the Maine AgraAbility folks coming to give a presentation about farming smart as we age. Just got my new hydraulic lift table to help move those pesky full buckets around. We will also have the pizza oven fired!”
From the North:
Get on to Maine Rt. 131 heading south from Searsmont Village. After you pass the intersection with Rt. 105, drive another mile or two to the next left on Sennebec Rd. About a mile later continue straight-ish onto Sleepy Hollow Rd., go down across a small bridge then up and take your first right onto Gurneytown Rd. Appleton Creamery is less than a mile down the road on your right, clearly marked.
From the South:
Find Sennebec Rd. heading north off of Route 17 directly across from the intersection with Route 235. Drive north about three miles then take the RIGHT fork to get onto Gurneytown Rd. Appleton Creamery is a little more than a mile farther north on the left, clearly marked
I hope to see you there.
Beginner Cheesemaking Workshop with Arlene Brokaw and Beth Calder. Come join us to learn the basics of safe sanitation in the home kitchen and how to make boursin and feta style cheeses at home. This class will feature a hands-on cheese making demonstration for all participants. No prior cheese making knowledge necessary!
Location: University of Maine, Orono Campus School of Food & Agriculture’s Commercial Kitchen, Hitchner Hall, Rm 160 (look for signs for the Pilot Plant) Date: Friday, June 27, 2014 Time: 9:00am-4:00pm Cost: $60.00 Please bring your lunch and coffee/tea will be provided.
Space is limited to the first 12 people.
Please tie back long hair, wear comfortable clothing and shoes, and bring along an apron. We will be standing for most of the workshop.
To register, please contact Melissa Libby at 207.581.2788 or 1.800.287.7170 (in Maine) or email@example.com.
Parking Passes: Parking is located near Hitchner Hall. Melissa will be either e-mailing or mailing parking passes. Participants will need to park in the designated Black Commuter Student Parking Lots. The closest Black Lot is behind Nutting Hall, which is the building next to Hitchner.
Driving Directions: https://umaine.edu/about/driving-directions/
Campus map: http://www.umaine.edu/locator/printable-campus-maps/ If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Libby (UMaine Cooperative Extension, Rm 134 Hitchner Hall, UMaine) at 207.581.2788 or 1.800.287.7170 (in Maine) to discuss your needs. Receiving requests for accommodations 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut.
This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and nutritional end product, while addressing the stringent regulations coming from the FSMA. The workshop will include topics such as GMPs, sanitation, preventative and microbial controls, environmental monitoring, and ingredient and product pathogen testing.
Food safety is an important issue, and we recognize that you work with many individuals who may find this workshop valuable including cheese makers and manufacturers, extension and industry professionals, and retail and foodservice cheese buyers. We’d greatly appreciate it if you would share the attached flier with your colleagues and other individuals who may be interested in attending this workshop.
To register visit: www.dairyevents.com
Have a great day!
UMass Extension CDLE Team
201 Natural Resources Way
305 Bowditch Hall
Amherst MA, 01003
P: (413) 545-5221
May 10th: I have heard reports that LD1786, An Act To Allow the Sale of Unregulated Farm-produced Dairy Products at the Site of Production, has “died” in the legislature. However due to the completely opaque and asynchronous nature of the Maine Legislature’s bill tracking web tool and that nothing appears to have been reported on it’s status in the press it is difficult to tell exactly what happened and when. When I have found something definitive regarding its status, I’ll update that in this space. If you have links to official information regarding the bill’s status, please post a comment with that link.
Just started making “fromage blanc” with whatever raw and organic milk I had. Can’t say I know what I’m doing except that everything involved is clean, clean, clean. I make yogourt the old way my friend from Gujarati, India taught me; and then I strain it in cheese-cloth till it looks like fromage and I add some sea salt and herbs. Voila. But I am looking forward to learning how to make locally unique aged cheeses, mostly with goat milk.
We are in the process of starting a farmstead creamery to partner with our dairy at North Branch Farm. However, the creamery will not be up and running till the end of the season and so we have lots of milk for sale from May – August or later! Here is some info about our milk:
- Our cows are 100% pasture and dry hay fed
- We have a mixed herd of Red Milking Devons and Canadienne Jerseys totaling 7 cows
- We’ll have 10 or more gallons/day of milk for sale
- We transport in 5 gallon food grade buckets, delivery is a possibility depending on distance
- We farm with organic practices although our dairy is not certified organic
- We are a seasonal dairy, our cows freshen the end of April – beginning of May
Please give us a call if you are interested! I would be happy to talk about our milking practices and and answer any questions you may have. Call Elsie at 525-3505.
You can check out our website with more information about our farm: North Branch Farm
For the past 2 years we were selling our milk to a cheesemaker and she never had any issues with the quality of our milk. Here was our milk test results from the end of last milking season.
Antibiotics – Delvotest P NF
Butter Fat: % 6.84 (keep in mind this is late lactation milk, the butter fat is not always this high)
Coliform: per ml (g) <1epcc
DMSCC: per ml 140000
Freezing Point: °H -0.552
Solids Non-Fat: % 9.77
SPC: per ml (g) 6700
The Portland Press Herald has published a front page story about one topic at the Transatlantic Trade Partnership negotiations of restrictions on using protected Geographic Indicators (“GI”s) in the trade names of cheeses. A trade agreement could ban the use of these GIs when exporting US cheese to other countries and could possible also ban the use of these GIs in US made sales sold in the US. This could affect Brie, Camembert, Gorgonzola, Gouda, Parmesan and even Feta (which is already a protected GI in Europe). A number of Guild members shared their thoughts with the PPH reporter on this issue. Maine Senator Angus King has publicly urged the USDA and US Trade Representative to fight EU efforts to protect the use of GI cheese names in cheese exported from the US.