Big E Cheese Competition Now Open For Entries
The Big E, New England’s regional agricultural celebration, will hold a cheese competition on Sept. 1st in advance of the popular event, which takes place Sept 17th through Oct 3rd in West Springfield, Massachusetts this year. Last year Maine cheesemakers won several awards at The Big E.
The Entry Deadline this year is August 5th. For information on entering visit their link here.
Appleton Creamery Meeting
Posted by littlefallsfarm in Guild on June 24th, 2010
Many thanks to our gracious hosts Caitlin & Brad, with Jessie, Eve & Sarah (and all the furred & feathered girls) for an enjoyable meeting and incredible wood-fired pizza!
New Sponsoring Partner: Five Islands Farm
The Guild would like to thank Five Island Farm in Georgetown for becoming a Sponsoring Partner of the Maine Cheese Guild for 2010-11.
Our Sponsoring Partnership program will provide members with an easy way to forge relationships with Maine cheese makers to understand how and why they make the award-winning cheeses that are being recognized around the world as the best in their class.
Support from our Sponsoring Partners significantly contributes to important Guild work: exploring the world of cheese; developing and improving the skills of our cheese makers; and maintaining our high standards for transforming excellent Maine milk into a world class product. All of this will accelerate the training of new Maine cheese makers, as well as the development of new Maine cheeses by existing cheese makers, increasing the supply of outstanding Maine cheese in this state, and beyond.
If you would like more information about becoming a Sponsoring Partner of the Maine Cheese Guild, please contact our President, Eric Rector at info@mainecheeseguild.org
Meeting: Appleton Creamery
| June 21, 2010 | ||
| 10:00 am | to | 2:00 pm |
Our next meeting will take place at Appleton Creamery in Appleton, which is mid-MidCoast, just west of Rockport.
Caitlin says: “In an effort to get more members to attend Guild meetings, I will fire the wood oven and make pizzas for lunch at our meeting here in June! Members should bring their favorite pizza topping…! Should be a fun time, and if it’s raining like it was last year, the oven will keep us warm…”
Goat milk for cheesemaking
Posted by springdaycreamery in Opportunities on May 10th, 2010
Goat milk available.Contact Sheldon Bubier, licensed producer in Greene, ME. (207) 212-2271
Depending on volume and distance, delivery a possibility.
Samoset Cheese Plate
Posted by State of Maine Cheese Co. in Guild on May 6th, 2010
The Samoset will have a cheese plate on their menu this season. They are looking for a brie or camembert and a blue cheese. If anyone is interested in supplying cheese for the Samoset or if you have any questions, please contact Cathe Morrill at State of Maine Cheese Co. at 800-762-8895 or e-mail to admin@cheese-me.com.
Extra Cheese Book
Sanitation Training & Introduction to HACCP for Cheese Makers
***POSTPONED***
Unfortunately this had to be postponed. Beth and Gary will try to reschedule for November. We will post an updated announcement on the Guild web site when we get more information.
———
McIntire Room, Buchanan Alumni House; UMaine, Orono campus
Time: 9:00am – 3:00pm (Registration starts at 9:00am)
Lunch is provided.
$10.00 for Guild members
$20.00 for Non-Guild Members
Please register with Melissa Potts via email: mpotts@umext.maine.edu or by calling toll free: 1-800-287-7170, as we have a registration limit of 30 people.
A minimum of 15 participants are needed, registration is due by May 7th. We reserve the right to cancel the workshop by this date if the minimum participant numbers are not met.
Directions can be downloaded from this website, including a campus map: http://www.umaine.edu/locator/BuildingDisplay.asp?id=360.
If you do not have internet access, please call Melissa for a campus map.
Speakers include: Barbara Brooks, Seal Cove Farm
Beth Calder and Gary Anderson, UMaine Cooperative Extension
Dr. Al Bushway, Dept. of Food Science and Human Nutrition
This training is a basic sanitation workshop that covers milk and cheese room sanitation, cleaning equipment, milk quality testing, appropriate cleaning/sanitizing products, bacteria and techniques to control growth, HACCP and how to apply this information in a farm setting.
cheesemaking class
Posted by Longfellows Creamery in Guild on April 7th, 2010
Three SHepards of the Mad River Valley are returning to Longfellow’s Creamery for another advanced cheesemaking workshop on June 11-13. To sign-up or get more info, please visit their website www.ThreeShepardsCheese.com or call 1-802-496-3998
Meeting: Sunset Acres, Brooksville
| May 10, 2010 | ||
| 10:00 am | to | 2:00 pm |
Our May meeting took place at
Sunset Acres
769 Bagaduce Road, Brooksville, ME 04617
on Monday, May 10th at 10am. Brooksville is south of Castine on the Penobscot Bay side of the Blue Hill Peninsula.
