Posts Tagged ‘sheep milk’
MESAS (Maine Sustainable Ag Society) is sponsoring an event on Sheep Dairy Herd Health that is free and open to the public (NO pre-registration required) on
Saturday, August 17th from 2:00pm to 4:30pm at
Northern Exposure Farm
18 Country Lane, Dedham, ME
There will be a tour of their livestock and milking facility, as well as a discussion of the farm’s approach to biosecurity, disease management, and identifying healthy foundation stock.
For questions, contact Dick Brzozowski: email@example.com or 207-781-6099
The village of Roquefort, France is located on the southern tip of the high Massif Central plateau about 100 miles from the Mediterranean Sea, and it is built into the cliffs containing the caves that “invented” blue cheese. Natural air currents vent these caves (called “fleurines“) and carry the naturally occurring Penicillium roqueforti spores through them, as well as keep the caves at a constant temperature and humidity. As part of the AOC definition of “Roquefort” cheese, all cheeses with that name must spend at least two weeks in these caves. This means that 24 hours a day trailer trucks full of young cheese are brought to the caves while each cheese that has already been two weeks in the caves are loaded back onto the same trailers and taken away to cold storage for final aging. Below are some pictures of the village, as well as of an antique cheese piercing machine that looks more like a medieval torture device (which is apt because long ago the Catholic Church purged non-believers from this region through a reign of torture and terror).
Read the rest of this entry »
December 14th Holiday Party at Liberty Fields Farm, Saco where it was —
What a great event.
Besides the warm and spirited hosting by Liberty Fields Farm, our Holiday Party featured seven different Tommes made from the same recipe but each bearing the flavor, milk type, local flora and personality of the cheesemakers around the state. There were hard and soft pate’s, there were buttery and silky textures, there was “goaty” and “cow-y” and complex flavors — sometimes all in the same cheese (Appleton Creamery brought a triple-milk version). There was also bright red local membrillo to accompany the panoply of personal cheeses. It was a lesson about how much of the local cheesemaker goes into making their cheese.