Olde Oak Farm
276 Bunker Hill Rd.
Maxfield, ME. 04453
Visit our farm at our new location and sample our fresh and aged cheeses. All our cheeses are made with fresh milk from our own Nubian goats and with the delicious, organic milk from the Jersey cows at our partner farm, Clovercrest. We are two family farms working together with a passion and dedication to our animals and the milk they provide. Meet the cheesemakers and the goats (the true artisans) of Olde Oak Farm.
Our Annual Meeting took place at the State of Maine Cheese Co. in Rockport where we re-elected Anne Bossi, Deb Hahn, Beth Whitman, and Mary Belding to the board. We also set our meeting schedule for 2011 (see the updated list on the Guild page). In non-official business we discussed Open Creamery Day successes (publicity was good this year; over 500 people visited Pineland Farms in Gray this year!), various fund raising ideas, the response to our Letter to the Governor from the Commissioner of Agriculture, future workshops, an expanded presence at the 2011 Common Ground Country Fair, and the fact that the 2011 American Cheese Society conference will take place in Montreal next year, the closest it’s been to Maine since Burlington, VT in 2007. Best of all we got to see the cheese harp that Cathe’s husband Frank made for Appleton Creamery.
Please send Mary at Little Falls Farm any material you might have for the next Guild Newsletter before October 15th. This could be links to interesting stories about Maine cheese, or just cheese in general; or it could be experiences you’ve had that others might learn from; or it could be an article about an interesting topic that you’ve meant to explore.
The Vermont Cheese Council will hold a two day Hazard Analysis Critical Control Point (HACCP) training for cheesemakers and cheesemaking operations.
Dates: Wednesdays, October 6 and 13, 2010
Location: Provisions International, 42 North Main Street in White River Junction
Cost: $100 ($50/day)
To register: email Rachel Fritz Schaal or call 866.261.8595
Develop a HACCP plan from milk though packaged cheese
Conduct a hazard analysis
Identify Critical Control Points (CCPs) and set critical limits
Monitor CCPs and establish appropriate corrective actions
Validate your CCPs and verify your HACCP plan
Read the rest of this entry »
This message is to announce the the Sheep & Goat Reproduction Seminar planned for October 23 and 24 in Fairfield and New Sharon. The seminar will feature Tennessee Small Ruminant Specialist, Dr. An Peischel and UMaine Animal Science Professor, Dr. James Weber. The Saturday session will feature the science of reproduction. The Sunday session will feature artificial insemination of goats (Sunday session limited to 14 people).
A mailing was recently sent to all sheep and goat producers in Maine regarding the seminar. However, feel free to pass this message onto interested parties (farmers and 4-H types) in your realm.
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:
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.
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”
The October Guild meeting was held at my place in Monroe. After a tour we discussed Open Creamery Day, our letter to the governor, and a possible Peter Dixon workshop on Italian Cheese Styles we’re working on arranging for this fall, or next Spring if necessary. I showed off the two Tommes I made for our Holiday Tomme celebration, visually explaining why it’s preferable to brine the Tomme when it comes out of the mold, instead of dry salting.
***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: