This is a Hands-on Two Day Workshop
April 20-21 (Saturday/Sunday), 2013 from 9am to 5pm
State of Maine Cheese Company, Route 1, Rockport, ME
Bonnyclabber Cheese founder Rona Myers Sullivan of Sullivan’s Pond Farm, Inc., will offer a workshop covering the basics of her clabbered milk cheeses and their natural wraps and coverings. Rona will go over the conditions, techniques and troubleshooting methods that she finds crucial to the most consistent rustic fermented milk cheese. You’ll learn about culinary-safe leaf wrapping options and how she macerates them. Rona will share the secrets of her beeswaxing technique and appliques, and how you can make your own grapevine ash in a retort. Bonnyclabber curds take a couple of days to prepare, so they’ll be ready before class for your hands-on shaping, wrapping, ash coating and waxing pleasure!
Space will be limited to this hands-on two day workshop: the first 15 students who send a deposit into our Guild Treasurer will be guaranteed a spot. Additional students may choose to be placed on the waiting list in which case they will need to be prepared to join the class with a few days notice in case of any cancellations.
COST: $150 for Guild members, $175 for non-members (price includes a one year membership to the Guild)
Send your $75 deposit (checks can be made out to the “Maine Cheese Guild”) to guarantee a spot to:
The Maine Cheese Guild
c/o Mark Whitney, Treasurer
32 Farm View Drive
New Gloucester, Maine 04260
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For those of you who could not stay for the visit to Savage Oakes Winery after the meeting on Monday, here is part 2 of the meeting.
The Maine Wine Guild sponsors a Wine Pavilion at the Union Farm, August 21-27. Last year, they sold tickets for $8 for which attendees received samples of several different Maine wines. It was a huge success, and this year, they would like to add in a Maine Cheese Plate. They will purchase the cheese — they are not looking for donations — and Fair Volunteers will assemble the plates. They are looking to us for cheese suggestions as to what cheeses to put on each plate, and a suggested ticket price. With enough cheesemakers participating, it won’t even add up to that much cheese to commit. Last year, they sponsored a winery a day, with a representative of that winery on hand to answer questions. They would like to do that with cheesemakers, to have a cheesemaker or two a day on hand. They would also welcome the Cheese Guild’s display, and would make the suggested wine and cheese pairings.
I think this is a tremendous opportunity to spotlight Maine cheese with a minimum of effort on our part. I would be willing to be the drop-off point for any cheeses (I’m only five miles away from the Fairgrounds).
If you are interested, either let me know, and I will pass along your contact info, or contact Elmer and Holly Savage directly at firstname.lastname@example.org
We’ll be firing up the pizza oven, so bring your favorite toppings! After the meeting is over, we have a tour scheduled at nearby Savage Oakes Winery, so bring some of your cheeses to taste against their wines. It should be a fun-packed day! Also to discuss: updates to the ACS conference, Common Ground Fair, and our non-profit paperwork.
See you there!
On Monday, October 26, Beijing Cheese lovers celebrated Fall in New England, with a selection of artisan cheeses from Maine. Over 100 people, including many Maine ex-pats, turned out to enjoy the evening’s activities, which included a quiz about Maine. Cheeses were represented by Appleton Creamery, Hahn’s End and State of Maine Cheese Co. A good time was had by all! Thanks to Bambi Jones for hand-carrying and delivering the cheese, and avoiding the infamous cheese-sniffing dogs.
Three Maine Cheese Guild members — Appleton Creamery, Longfellow Creamery, and Pineland Farms Creamery — won awards at the 2009 American Cheese Society Conference that just concluded in Austin, TX.
Maine retained the blue ribbon for Feta with Pineland Farm Creamery’s first place award; Appleton Creamery followed up last year’s success by scoring second place again for their Chevre in Grape Leaf in the Aged Goat Cheese category; and a newcomer to the ACS awards honor roll: Longfellow Creamery won third place for their Kenabago Camembert in the Farmhouse category.
Download all the information for all the winners at:
Dear Cheesemakers and Friends,
We are now accepting entries for the 25th Anniversary Judging & Competition, held August 4-5, 2009 in Austin, Texas. Last week, we mailed a competition entry packet to cheesemaker members; however, you may now access all of this information and pay for your entries online at cheesesociety.org.
Submit your entry forms with payment to headquarters by Friday, June 12, 2009 to pay the regular rate of $55 per entry.
Entries received from June 13 – June 19, 2009 will be subject to an additional late fee, so do not delay! Entries will not be accepted after June 19, 2009.
- Main Competition Page
- 2009 Producer Letter & Guidelines (PDF)
- 2009 Cheese Categories (PDF)
- Important Milk Source Letter (PDF)
- Printable Entry Form (PDF) | Electronic Entry Form (Excel)
- Enter and Pay Online
If you are not a cheesemaker but know of other producers who might be interested, please forward this email or contact headquarters. We would be happy to contact them with more information!
If you plan to enter but have questions or require further information, please do not hesitate to contact headquarters at email@example.com or (502) 574-9950.
American Cheese Society
Sweetgrass Winery and Savage Oakes Vineyard in Union are repeating their Father’s Day wine and cheese event again this year. They are looking for cheese participants!
Vermont is hosting a Vermont Cheesemakers Festival on August 23rd at Shelburne Farms. We have about 35 cheesemakers attending with tables and would like to see any of the NH guild members or Maine Guild members would be interested in having a table. The thinking is that a one-day regional event might capture a lot of the retailers from New York North who might not be traveling to Austin. We are hoping for 1000 attendees (consumer and trade) . This would be a great opportunity for any cheesemaker who is looking for good regional exposure and new customers. If you think that there would be interest, I would be happy to put together a more formal letter to your members. I would need to get your assistance in distributing it. Thanks in advance for your thoughts. The almost ready site is at www.vtcheesefest.com.
Vermont Butter & Cheese Company
P.O. Box 95
Websterville, Vermont 05678