Peter Dixon Reverse Engineering Workshop

Peter Dixon led 17 of us on Apr 5th through a workshop on how to “reverse engineer” a cheese that we like to eat and want to learn how to make. We specifically covered four different cheeses–

–but then discussed many other typs and how to replicate specific flavors and/or textures in our own cheeses.

(starting top left, moving clockwise): Bleu d’Auvergne, Epoisses, Coupole, Crement

In addition to covering investigation and research, we tasted examples of all the cheeses and broke them down categorically. 

During the last portion of the workshop the participants had a chance to share their own cheeses with challenges to get feedback from Dixon and others in the group. Peter also shared samples of a few of his interesting current cheeses. 

It was a great day.  Thanks to Mary Belding and Jessie Dowling for organizing the workshop! 


Follow-up To NY State Listeria Outbreak

Below are links to additional documents that follow-up on the Listeria outbreak traced to raw milk cheese at Vulto Creamery in Walton, NY. The first is an ACS statement after their Executive Director spoke to the FDA about the resources available on this topic to ACS members. The other is from Janet Fletcher’s excellent cheese blog, Planet Cheese. Janet has some great quotes from leaders in the artisan cheese industry about this issue.

MCG Cheese Festival Vendor Applications

The MCG’s annual Maine Cheese Festival is scheduled for Sunday, October 15, 2017 from 11AM – 5PM, rain or shine at Savage Oakes Winery in Union, Maine.

It is our goal to feature cheeses from as many licensed Maine cheesemakers as possible. We are currently accepting applications for Licensed Maine Cheesemakers and a limited number of allied Maine Non-Cheese Food Producers. We have a limited number of juried spaces available for Maine made or Maine grown products that compliment cheese.

Application Deadline is May 1, 2016

• Licensed Maine Cheesemaker ApplicationGoogle Doc or PDF

• Non-cheese Maine Food Poducer ApplicationGoogel Doc or  PDF