Workshop

Caldwell Workshops October 25-26th 2014

Gianaclis Caldwell will be in Maine for the American Dairy Goat Association convention, this year being held in Portland, Maine during the week of October 20th. She will be leading sessions during the conference on the basics of cheese making for the ADGA members who attend. As a result, the Maine Cheese Guild has arranged for author and cheesemaker Caldwell to also teach 2 advanced one-day workshops in Rockland at the State of Maine Cheese Co.:

  • Pasta Filata and other Italian style cheeses will be explored on Saturday, October 25th. This style, literally “spun paste” in Italian, is responsible for cheeses such as Mozzerella, Provolone, Caciocavallo, and Scamorza, and it represents a very different process from the typical process of simply draining curds into a solid form for serving or aging.
  • Affinage (“Refinement” in French) and the art of aging cheeses of all types will be the subject of her workshop on Sunday, October 26th. Caldwell will speak about techniques from vat to mold to cave (and mold!) for successfully escorting bland lumps of curds into a sophisticated assortment of flavors and textures that are only possible through Affinage.

SITE: State of Maine Cheese Co., Rockport

FEE: $100 for Guild Members, $125 for non-members (includes a Guild membership) for EACH day (Both classes are therefore $200 for members and $250 for non-members). Make sure you specify which day you are signing up for if it’s only one. Registration will be set when deposits are received. Deposits will be refunded for cancellations up to a week before the class begins, after which they are not refundable. If there are more registrations than space available, later registrations will be notified and a waiting list will be started — deposits will be returned for those on the waiting list who cannot be accommodated.

To reserve a space, send a $50 deposit per class (with a note indicate the class you wish to attend; the balance is due when you arrive) to:

Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms Creamery
92 Creamery Lane
New Gloucester, ME 04260

About Gianaclis Caldwell:
Gianaclis Caldwell grew up on a small family farm in Oregon, where she milked cows, ran a dairy cow 4-H club, and learned to raise organic produce and meat. In 2005, Gianaclis returned to the property with her husband and their two daughters where they now operate Pholia Farm, an off-grid, raw milk cheese dairy.

Gianaclis’s aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman’s Mastering Cheese, in which her Elk Mountain cheese is included in a short list of “rock stars of the 21st century.” Her Hillis Peak cheese was the centerfold cheese in the winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication, Cheesemaking, by Hobby Farms magazine for their Popular Kitchen Series. She has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at Pholia Farm and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and theMother Earth Newsfairs.

Caldwell is the author of The Small-Scale Dairy, a guide to the production of high quality, farm fresh milk, The Small-Scale Cheese Business, a guide to producing and selling artisan cheese, and Mastering Artisan Cheesemaking, which won a 2013 Foreword Book of the Year Award in Reference and was an International Association of Culinary Professionals finalist. Her photographs and writing appear regularly in numerous publications, including Culture Magazine.

Meeting Notice

Meeting: October 6th at UMaine Orono

The Oct. 6 Maine Cheese Guild meeting will be held at the University of Maine atOrono from 10:00am to 2:30pm. Gary Anderson and Beth Calder will be hosting the meeting at the Buchanan Alumni House in the McIntire Room. Please contact Melissa Libby if you plan on attending and she will email you a parking pass. Please contact her before Friday afternoon at melissa.libby1@maine.edu or call her at 207-581-2788. We will be parking at the Newman Center (across the street from Buchanan Alumni) and also in the Nutting Parking Lot after the business meeting.

Please visit this campus map: http://umaine.edu/locator/files/2009/05/2014-2015-Campus-Map.pdf.

At 10:00am to noon we will be having our business meeting and Beth Calder will be presenting results from a 3-part study that she, Gary Anderson and Jason Bolton conducted at the University of Maine in regards to food safety research that pertains to cheesemakers. Coffee, tea and water will be provided from 10:00am to noon.

Please do not bring cheese or your lunch into Buchanan due to their policy. We will be eating lunch in Hitchner Hall.

At noon, we will be driving to Hitchner Hall after the business meeting. Please bring cheese to share and your lunch. We also have the option to purchase lunch at the Memorial Union “to go”, as we will be eating in Hitchner Hall, Room 159 near the Pilot Plant, just follow the signs to the Pilot Plant on the 1st Lunch will be from noon to 1:00pm. Beth, Gary and Mike Murphy will be giving an optional tour of the Pilot Plant, Commercial Kitchen and any laboratories of interest in Hitchner Hall, and we should wrap up the tour around 2:00-2:30pm.

Any questions, please feel free to contact Melissa Libby above, or Beth Calder at

581-2791 or beth.calder@maine.edu.

Driving Directions to UMaine:

From the South Exit 191 (Formerly Exit 50):

• Coming from the south on I-95, take Kelley Road Exit #191.

• Turn right at end of exit ramp. Drive 1 mile to the traffic light.

• Take left onto Route 2. Drive 2.5 miles to the third set of traffic lights.

• Turn left onto College Avenue.

• The Newman Center is located on College Avenue on the left and Buchanan

Alumni is across the street on the right just before the main UMaine campus.

floor of Hitchner.

From the South Exit 193 (Formerly Exit 51):

• Coming from the south on I-95, take Stillwater Ave Exit #193.

• Turn towards Burger King and the shopping center.

• Turn right at the fourth traffic light by McDonald’s and Maine Street Savings

Bank on College Avenue.

• Pass by the Alfond Center and main campus.

• The Newman Center will be on the right (just past the intersection of Munson

Rd. and College Ave.) and the Buchanan Alumni House is across the street on

the left.

From the North Exit 193 (Formerly Exit 51):

• Coming from the north on I-95, take Stillwater Ave Exit #193.

• Turn left at the end of the exit ramp.

• Drive 1 mile to the fourth set of traffic lights.

• Turn right onto College Avenue.

• The Newman Center will be on the right (just past the intersection of Munson Rd. and College Ave.) and the Buchanan Alumni House is across the street on the left.