Archive for the ‘Events’ Category
Our next meeting will be our Holiday Party held on a new day — SUNDAY — December 15th from Noon to 4pm at 3 Level Farm in South China (directions to come). Please consider attending for a merry potluck, including (hopefully!) a vast spread of Christmas Curds to taste…including some of yours!
DIRECTIONS to 3 Level Farm:
From the south, Portland way, take 95 or 295 north (295 blends with 95 just south of Augusta) to the third Augusta exit, Exit 113, and head toward Belfast. About 10 miles east Rt 32 heads north (a left turn). 7/10 miles up Rt 32, as you reach the crest of the climb from Rt 3, 3 Level Farm will be on your right. We have plenty of off street parking.
From the east, Belfast way, take Rt 3 west until Rt 32 north takes off on your right. 7/10 mile up the grade and you are there.
From the north, Bangor way, you will probably take 95 south. Get off at the second Waterville exit, Rt 137, and follow it east through town until at a traffic light it takes a sharp right and shortly there after crosses the Kennebec River. Take it to the second traffic light after crossing the river which is Rt 32. Turn right and follow Rt. 32 south just about 10 miles. The farm will be on your left.
If you need to call for any reason, 445-FARM (3276).
I look forward to heralding and toasting good tidings with you all as we begin a journey into a new year…
President, Maine Cheese Guild
Last year Eric represented us at the Taste of Maine reception in DC. The Maine Chamber is replicating that model at the annual Maine Chamber Annual Dinner meeting on November 15th. Eric mentioned this in his post from last month’s meeting.
Here are the highlights of the event:
Don’t Miss the Chamber’s Annual Dinner with featured Guest U.S. Senator Angus S. King, Jr.
Join us on November 15th for the Maine State Chamber of Commerce’s 2013 Annual Awards Dinner – “Mr. King Goes
to Washington: An Independent’s Perspective on his First Year.”
They will be showcasing Maine foods at the reception and have invited us to participate. I will be there with my cheese and will represent the Guild. If anyone wants to donate cheese to the table and/or join me at the event, please let me know. The ideal time to bring cheese to include for the event is the annual meeitng on Monday, the 11th.
Hope to see everyone on Monday!!
State of Maine Cheese
The Maine Cheese Guild presents
Open Creamery Day 2013
on Sunday, October 13th from 11am to 3pm (unless ***otherwise noted*** below).
As the hardwood foliage bursts in a blaze of colors on Columbus Day weekend, take in the spectacular sights and 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 cheeses. Along the way you can also visit a farmers’ market, stop at an orchard, explore one of Maine’s premier breweries or wineries, 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 cheese, straight from the source, will be the best memory of all!
View Maine Open Creamery Day MAP in a larger form
2013 Participating Cheesemakers
Read the rest of this entry »
Our Meeting at Turner Farm was a wash-out in more ways than one. As the small group that gathered in the Rockland Ferry Terminal waiting room chatted merrily as we waited to board the ferry to North Haven, the ferry left without us.
It was pouring buckets of rain that morning, and Steph at Turner Farm was a good sport about it when I let her know we had *missed the boat* but it was still a shame to realize that we had struck out.
The group in the waiting room was so small I decided that I would send off my agenda items to the group electronically to get your feedback. The one topic I need to hear back about is an immediate workshop proposal:
Michael Kalish is an Affineur who has studied in Europe and worked at the Herve Mons caves. I will email around the links he sent from earlier classes he has put on for other groups, and he has said he can be available to teach a class here in Maine in late March 2014.
Are Guild members interested in scheduling an Affinage Workshop? For one day? Two days? More? Please respond by posting comments on the Guild web site article for the October 7th meeting.
Additional Items on my Agenda:
- More ideas for 2014 Workshops? Any follow-up info from earlier ideas?
- Most people should know this: Sarah from Winter Hill Farm is organizing Open Creamery Day — contact her if you would like to be added to the listings for this event, or want to print out a poster to advertise the event.
- The Maine Chamber of Commerce has announced that they want to organize another Taste of Maine event on November 15th at the Augusta Civic Center. For more information please contact Maine State Chamber Program Manager Amy Downing at (207) 623-4568 ext. 104, or email@example.com. If someone in the Guild would like to organize a Guild table as we did for the Washington, DC event in April, please let me know.
- The Guild has lost its Logo banner — it’s about two feet wide by three feet tall with the Guild log printed on it. Does anyone know where it might be stored (it is NOT with the trade show display)? If not, does the Guild want to replace it? I would argue that it’s very helpful, especially in events that do not favor the use of the trade show display. Please comment on the article about this if you have some ideas.
Our next meeting will be our Annual Meeting which we always hold at State of Maine Cheese Co. in Rockport. I hope to see you there.
President, Maine Cheese Guild
Our meeting on Monday, August 12th at Winter Hill Farm in Freeport took place on a glorious summer day that many Guild members were making more productive use of elsewhere. We focused the information sharing portion of our meeting on Pest Control, but there were lots of other items on the agenda such as an ACS wrap-up with Eric and Jean, upcoming events hoping to feature that Maine cheese that is suddenly in the news, and upcoming workshop ideas.
Possible Workshop Ideas for this fall/winter:
- Inside Competition Judging with John Greeley
- Setting Up a Small Dairy Business or a similar talk by Gianaclis Caldwell
- A talk by Heather Paxon, author of “The Life of Cheese“
- Green Dairy Practices by the Keller brothers of Jasper Hill Creamery
Please comment here to add your ideas, or second any of these. We will have a discussion on ideas to move forward with at our October meeting.
Early in the Festival, before the public was allowed to join the conference attendees, the Monona Terrace ballroom is filling up.
York Hill Farm’s award winning Capriano in the Farmstead Cheese category.
PIneland Farm Creamery’s Smoked Cheddar…
…and their first place Cheddar Spread
Silvery Moon Creamery’s Provalone in the Italian Style category
And from the Breakfast of Champions earlier in the day: Crooked Face Creamery’s Ricotta
Since 2009, Flying Goat Farm has been making fresh goats’ milk cheeses and yogurts in York County. Starting with a “herd” of just four animals, and two does in milk, the farm has now grown to more than 40 animals with ten does in milk this year and 20 or more expecting to be in production next year.
We have an amazing opportunity this summer to purchase some beautiful dairy equipment from a NH goat dairy that retired from the business this spring, and to help us get a leg up, we have launched a kickstarter campaign.
Please check out our project, contribute if you can, and share with your friends and other cheese fans!
Do you want your cheese to get recognized for its amazing taste?
If you make cheese and are a licensed cheese maker located in New England, send cheese samples (three samples) to 1305 Memorial Avenue West Springfield, MA 01089.
Offering classes to compete in there are numerous opportunities for all of your cheeses to be entered.
2013 Cheese Grant
In an effort to relieve the cost of competition participation on the cheese maker the following grants have been made available. A limited number of $25 grants are available courtesy of donations made by cheese enthusiasts. Click here for more information.
For more information contact Elena Hovagimian at 413-205-5011 or aginfo@TheBigE.com
The Good Food Awards launches its fourth year with a call for entries to American food producers across the nation, representing the best in tasty, authentic and responsible foods. Categories include: beer, charcuterie, cheese, chocolate, coffee, confections, oils, pickles, preserves, and spirits. Entries are judged at a blind tasting with 150 food movement leaders. Entry period is open July 1-31 at www.goodfoodawards.org ($60 fee to cover cost of storing, sorting and transporting the entries). New and renewing members of the Good Food Merchants Guild receive one free entry.
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 @ firstname.lastname@example.org
A great opportunity – lets take advantage of it.