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Guild Events Being Planned
- May 11th, 2009 — UMO Cooperative Extension Sanitation Workshop with HACCP Principals
- Open Creamery Day, October 11th, 2009; read here about the 2008 Open Creamery Day
Contact the Maine Cheese Guild for more information on these events if not found below at this time.
Appleton Creamery Workshops
November through April
Maine Cheese Guild member Caitlin Hunter at Appleton Creamery is offering Home Cheesemaking and Goats Cheese 101 as workshops on various dates from November 2009 through April 2010. Caitlin has been making cheese for over 30 years and has won many awards for them. She has also taught cheesemaking at the Vermont Institute for Artisan Cheese, the Morris Farm, and UMO. Visit the links above for the latest information on these workshops and/or to sign up.
OTHER REGIONAL WORKSHOP INFORMATION:
Download UVm Small Ruminent and Dairy Project Newsletter:
- October 2006 (MS Word DOC format – 171Kb)
- February 2007 (MS Word DOC format – 167Kb)
- May 2007 (Acrobat PDF format – 87Kb)
Contact: Jody Farnham: Program Coordinator for VIAC
255 Marsh Life Science Building UVM ~Campus
109 Carrigan Drive
Burlington,VT 05405-0044 E-mail: jfarnham@uvm.edu / Phone 802.656.8300/ Fax 802.656.00
The Training Center for Farmstead Milk Processing
Presents:
A series of two-day workshops in making cheese on the farm, taught by Peter Dixon and special guests. Classes are held at Woodcock Sheep Cheese Farm in Weston, Vermont and Taylor Farm, makers of Farmstead Gouda in Londonderry, Vermont. Through making cheese and other dairy products and receiving classroom instruction at these licensed Vermont farmstead cheese businesses participants will learn the fundamentals of farmstead cheese making and how to set up and improve their own farmstead cheese businesses. During the two days, we will learn to use starter and ripening cultures and make at least two varieties of cheese. There will be a strong focus on the technical aspects of cheese making and affinage as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required. Cost is $250; a $50 deposit is required and the remainder is payable on arrival. Classes are from 9 am to 4 pm each day.
Contact Peter Dixon at Tel. 802-387-4041 or
Email pdixon@sover.net for further details and to register and receive directions.
Send deposit to Peter Dixon, PO Box 993, Putney, VT 05346.
