Archive for the ‘Opportunities’ Category
MOFGA certified organic milk available July 29 to Aug 4th. We are currently making ~400# per day, last test 6-17-13 3.5BF 3.0P 48SCC. We are due to test again the week of July 15th and will have current numbers available. Jersey & Normande cows, grazing herd. FMI, Contact Heather or Doug 213-3159 or 213-3158 firstname.lastname@example.org
On Friday afternoon – September 13th the group of 350 riders doing the Bike Maine 400 mile Bike Around Maine event will be arriving at Camp Jordan in Ellsworth. I am the Food Director (Patti Hamilton – Barred Owl Creamery) and we are looking for any and lots of cheesemakers interested in both sampling & selling their cheese to the bikers as they finish their ride for the day.
They will arrive in camp hungry & it is important that we have good healthy, local food available for them to eat. It is a great opportunity to market your cheese – half of the riders will be from Maine and half from out of state. The ride ends on Saturday at noon – so hopefully there will be people buying more than they want to eat right then (to take home with them). We (at Bike Maine) are working hard to make this event a local food event as much as possible – to showcase Maine farms and food.
If you are interested at all please email me @ email@example.com
A great opportunity – lets take advantage of it.
We have some surplus cheese cultures available if you can or want to use. Danisco MA 11 and 19 they are in 250 DCU bags. No charge just arrange for pick up or shipping. Contact Mark firstname.lastname@example.org for more info.
Equipment List for Longfellow’s Creamery July 15, 2012
Equipment and supplies for purchase on a first-come first-serve basis before November 1st, 2012, can be found below along with the contact information:
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Silvery Moon Creamery at Smiling Hill Farm in Westbrook, Maine is looking for a cheesemaker, preferably full time. Learn all steps in the cheese making process: basics about different cheese families and how they are made, affinage, packaging, and marketing. Reliability and attention to detail are a must. Hard, rigorous work, early mornings, long days, but rewarding. Physically demanding. Experience in cheesemaking a plus. For more information and to apply, please email email@example.com
Looking for a used, mid-sized to small vat pasteurizer or steam kettle. Please contact Tide Mill Creamery with any leads: (207) 733 7533 or tidemillcreamery AT gmail.com
The Topsham Winter Market is looking for a cheese maker who might be interested in participating in our winter farmer’s market beginning on Saturday, Nov. 6th located at the Topsham Grange Hall in Topsham. The market is open every Saturday thru April with the exception of day before Christmas and New Years. The hours are from 9 – 12:30.
Last year was our first year at this location and we were very pleased with the response from our current customer base in that area and feel confident the market will experience more growth this year. We have received positive feedback from our customers that they are very glad we are returning to the same location again this year.
We currently have 15 vendors and have room for 3 more spaces. It is an ideal location with easy access off the highway and plenty of parking available. The building is handicapped accessible which makes it convenient for vendors transferring their product inside.
is looking for a small, fully functioning, easy to set up bulk tank in Maine.
Please email or call Kim Roos @ 434-2674-thank you, firstname.lastname@example.org
I’m looking for recommendations for a cream separator to produce 10 pounds of butter a week
A beautiful agricultural estate in Duchess County, NY is expanding their operation to include farmstead cheeses. But, first, they need to find a cheesemaker with a dream, skills and passion! The job will be full time and residential here at the farm. It would be ideal situation for a family. This will not be a 9-5 job. It will include designing, setting up and maintaining the entire cheesemaking operation. The cheese will be from an organic, grass-fed herd on site plus additional milk from nearby. There are no cows yet on site; a herd manager will be hired once the right cheesemaker is found.
Qualities sought: At least 3 years experience in artisan cheese-making, preference for training in Italian fresh cheeses, confident in use of equipment at the 400 gallon vat scale, interest in start up phase of cheese operation. Person should be motivated, conversant in the world of artisan cheese, familiarity with HACCP/ GAP plans, adaptable and easy going.