Posts Tagged ‘Education’
Rennet Workshops May 6th
Posted by JessieDowling in Learning on February 28th, 2012
Rennet Harvesting and Goat Kid Butchering Workshop
Every year, dairy farmers are faced with what to do with the male offspring of their cows, sheep, and goats. Come learn one creative way to use this resource and preserve one of the vital cheesemaking ingredients yourself. Participants will learn how to slaughter, butcher, and harvest rennet from a goat kid.
March 25 at Appleton Creamery in Appleton, 10am – 4pm (CONCLUDED)
May 6 at Fuzzy Udder Creamery/South Paw Farm in Unity, 10am – 4pm
$25-$75 workshop fee, sliding scale. Please email fuzzyudder@gmail.com to register or more information about work-trade/scholarships, or call 948-5268
Rennet and Kid Butchering Workshop May 16 2011
Posted by JessieDowling in Events, Learning on April 5th, 2011
Due to the fantastic and popular success of the Rennet workshop that the Guild and Little Falls Farm put on last spring, we would like to host a mini Rennet/Kid Butchering workshop at Appleton Creamery on May 16. Participants will learn how to slaughter, butcher and harvest rennet from a goat kid. The workshop will go from 10am to 3pm. Cost is $75 or $25 for Journey-persons and apprentices. Please email Jessie at jesstar105@yahoo.com for more information or to sign up.
Intro to Cheesemaking June 4th-5th at Morris Farm
Posted by JessieDowling in Events, Learning, News on April 5th, 2011
The Morris Farm in Wiscasset will be hosting a beginning cheesemaking workshop on March 12th and 13th 2011. The class will be taught by cheesemaker Jessie Dowling of Appleton Creamery. In this hands-on workshop we’ll cover the basics of home cheesemaking. You will learn how to utilize the tools you have at home with ingredients you can find at the grocery store, your local CSA, or your local dairy to make delicious cheese, butter and yogurt. We’ll be making feta, jack, 30 min mozzerella, a lactic cheese, ricotta and more! The class will be held from 9-3 both Saturday and Sunday and you get to take home the cheese you make. The cost for the weekend is $100 for Morris Farm Members and and $120 for non-members. You can email info@morrisfarm.org to sign up, or for more information. More about the Morris Farm or to register online at: www.morrisfarm.org
Rennet Workshop Planned
The Maine Cheese Guild will be sponsoring a one-day workshop on cheese Rennet to be held at Little Falls Farm in Harrison, Maine on Monday, April 19th from 9am to 5pm.
At the beginning there will be a short lecture on the nature of rennet — how it works, why it is used in cheesemaking, and the different ways it can affect finished cheeses. This will include a report written by Oregon cheesemaker David Peterson on his experiences using plant derived renneting materials to make traditional cheeses.
After lunch John and Mary Belding of Little Falls Farm will demonstrate step-by-step the methods for harvesting a goat-kid vel, preserving it, and then using it in cheese production.
Fees will be $125 for the general public, $100 for Maine Cheese Guild members (lunch included). For more information email info@mainecheeseguild.org. To reserve a spot (there will be a limited class size) send a check to
The Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms
32 Farm View Drive
New Gloucester, Maine 04260
Cheese Culture Workshop
Dave Potter Evaluates Cheeses for Workshop Participants
The Maine Cheese Guild sponsored a one-day workshop on Cheese Cultures held at Pineland Farms in New Gloucester, Maine on Friday, January 22nd from 9am to 5pm.
David Potter, from Dairy Connection, Inc., lectured on the basics of picking the right cheese cultures (thermophilic, mesophilic, yeasts, and molds) for your cheeses, as well as delved into the exciting new realm of using adjunct cultures in traditional cheese recipes to broaden the flavor landscape.
In addition, Dave critiqued a number of cheeses, from experimental batches using different adjunct culture mixes, to commercial versions exhibiting specific culture techniques, as well as cheese brought by workshop attendees. The enthusiastic reception, high attendance rate, and the continued expression of interest in this subject means that the Guild will work to bring Dave (or another culture expert) back soon.
[Deb Hahn has received copies of specific slides that were too small to read on the hand-outs, such as the comparisons of different P. candidum, and Corynebacteria. If you would like to get copies of these, email here at debrahahn@yahoo.com]
Guild Meeting and Sanitation Workshop
May 11 – U of Maine Cooperative Extension, Orono (Sanitation Workshop)
*Now Full; No Longer Accepting New Registrations*
Agenda:
Sanitation Training & Introduction to HACCP for Cheese-makers
May 11, 2009
McIntire Room, Buchanan Alumni House; UMaine, Orono campus
Time: 10:00am – 4:00pm
Lunch is provided. Free for Maine Cheese Guild Members
$10.00 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.
Directions can be downloaded from the University website, including a campus map.
If you do not have internet access, please call Melissa for a campus map.
Tentative Schedule:
10:00am – Registration
10:30am – Beth Calder (Extension Food Science Specialist) will discuss bacteria, bacterial growth and food safety.
11:15am- Gary Anderson (Extension Animal and Bio-Sciences Specialist) will discuss farm and milk room sanitation, cleaning equipment, recommended water temperatures, appropriate cleaning/sanitizing products and how to use them, quality testing and thoughts from a dairy inspector’s perspective.
Break at 12:30pm – Lunch will be provided.
Resume with Gary’s talk at 1:15pm.
1:45pm – Barbara Brooks (Seal Cove Farm; Lamoine, ME) will discuss sanitation from the farm/cheese processing perspective; what has worked for her and problems she has encountered and what she has done to correct the situation.
2:30pm – Beth will discuss recommended cleaners/sanitizers for the cheese-room and FDA recommendations at what level to use.
3:00pm – Beth will briefly describe HACCP principles and how to incorporate HACCP into your cheese-making process along with worksheets to take home.
4:00pm – End of training/Questions & answers.
