Posts Tagged ‘workshops’

June 6 Artisan Cheesemaker Food Safety Workshop in Conn

On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut.

This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and nutritional end product, while addressing the stringent regulations coming from the FSMA. The workshop will include topics such as GMPs, sanitation, preventative and microbial controls, environmental monitoring, and ingredient and product pathogen testing.

Food safety is an important issue, and we recognize that you work with many individuals who may find this workshop valuable including cheese makers and manufacturers, extension and industry professionals, and retail and foodservice cheese buyers. We’d greatly appreciate it if you would share the attached flier with your colleagues and other individuals who may be interested in attending this workshop.

For more information see this brochure (PDF).

To register visit: www.dairyevents.com

Have a great day!

Madeline Magin
UMass Extension CDLE Team
201 Natural Resources Way
305 Bowditch Hall
Amherst MA, 01003
P: (413) 545-5221

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Maintaining Herd Health on a Sheep Dairy Farm

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: richard.brzozowski@maine.edu or 207-781-6099

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Meeting: Aug 12 at Winter Hill Farm, Freeport

Our meeting on Monday, August 12th at Winter Hill Farm in Freeport took place on a glorious summer day that many Guild members were making more productive use of elsewhere. We focused the information sharing portion of our meeting on Pest Control, but there were lots of other items on the agenda such as an ACS wrap-up with Eric and Jean, upcoming events hoping to feature that Maine cheese that is suddenly in the news, and upcoming workshop ideas.

Possible Workshop Ideas for this fall/winter:

  • Affinage
  • Inside Competition Judging with John Greeley
  • Setting Up a Small Dairy Business or a similar talk by Gianaclis Caldwell
  • Troubleshooting
  • A talk by Heather Paxon, author of “The Life of Cheese
  • Green Dairy Practices by the Keller brothers of Jasper Hill Creamery

Please comment here to add your ideas, or second any of these. We will have a discussion on ideas to move forward with at our October meeting.

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Dairy Sanitation Workshop May 16th

umcoopextThe Maine Cheese Guild will sponsor a Dairy Sanitation Workshop to be given by the University of Maine Cooperative Extension in Orono on May 16th. This year it will — for the first time — include a demonstration session of cleaning and sanitizing procedures using dairy production and processing equipment.

This is an all-day workshop, but will include a catered lunch.

May 16, 2013 – 8:00am-5:00pm

Nutting Hall, Room 204 – University of Maine, Orono campus

For directions and a campus map, please visit these web sites:

http://umaine.edu/about/driving-directions/

http://www.umaine.edu/locator/home-2/display-building/?id=261

Lunch is included and coffee and snacks in the morning.

Space is limited to the first 30 people.

Cost for Guild Members: $30.00

Non-Guild Members: $60.00

This workshop will cover an overview of sanitation topics such as bacterial pathogens related to dairy products, milking/milk room sanitation, as well as facility sanitation. Ronda Stone from the Maine Department of Agriculture, Conservation & Forestry will also talk about sanitation from an inspector’s perspective. Other special guests will include Sarah Spring, Spring Day Creamery who will discuss her own recent sanitation issues and how she overcame them. We will also have hands-on activities in the Pilot Plant to take the theory we learned and put it to practice.

An online registration web site link will be posted on the Maine Cheese Guild web site in the next few weeks.

A detailed agenda will soon follow. Thanks and if you have any questions, please contact Beth Calder at UMCE.

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Workshops 2013: Scholarships

Guild members voted to offer HALF scholarships to two Guild members during each of the scheduled 2013 Workshops (Natural Wraps, and Washed Rinds). Any Guild member was eligible.

The Guild Board members have voted on which members should receive the the scholarships, and the top two vote getters have been identified. (Board members who applied for scholarships were not allowed to vote to award a scholarship for the class to which they applied.)

Congratulations to:

WASHED RIND CHEESES (March 31 – April 1)
Sarah Spring
Heather Donahue

NATURAL WRAPPED AND CLABBERED CHEESES (April 20 – 21)
Sarah Spring
Amy Clark

Thank you to everyone who participated, and happy cheese making!

–Eric Rector
President, Maine Cheese Guild

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Workshops 2013: Washed Rind Cheeses

This is a Hands-on Two Day Workshop
March 31- April 1 (Sunday/Monday), 2013 from 9am to 5pm
Location: State of Maine Cheese Co., Route 1, Rockport

Noted cheese maker and expert teacher Margaret Morris of Glengarry Fine Cheeses in eastern Ontario will be in Maine to teach a class on Washed Rind cheese types: production methods and aging techniques.

Space will be limited to this hands-on two day workshop: the first 15 students who send a deposit into our Guild Treasurer will be guaranteed a spot. Additional students may choose to be placed on the waiting list in which case they will need to be prepared to join the class with a few days notice in case of any cancellations.

Production and technology associated with washed rind cheese making

Day 1:

-to make a St. Paulin style washed rind cheese from cow’s milk.
-selecting lactic culture strains to produce the most diverse flavour profile, the influence of acidity on fine cheese
-discussing the aspects of acidity development during Cheesemaking and post cheese making
-moulding, washing, and aging St. Paulin
-selecting and discussing ripening cultures and their role in washed rind technology
-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.
-discussing how to implement the procedure of St. Paulin recipe to a sheep’s milk cheese within the frame work of a cow’s milk recipe

Day 2:
-to make a Reblochon style washed rind cheese from cow or goat’s milk (due to availability)
-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.
-question and answer session on cheese improvements from cheesemaker’s samples of cheese , evaluation of attendee’s cheese.

COST: $200 for Guild members, $225 for non-members (price includes a one year membership to the Guild)

Send your $100 deposit (checks can be made out to the “Maine Cheese Guild”) to guarantee a spot to:

The Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms
32 Farm View Drive
New Gloucester, Maine 04260

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Workshops 2013: Naturally Wrapped And Clabbered Cheeses

This is a Hands-on Two Day Workshop
April 20-21 (Saturday/Sunday), 2013 from 9am to 5pm
State of Maine Cheese Company, Route 1, Rockport, ME

Sullivan’s Pond FarmBonnyclabber Cheese™ founder Rona Myers Sullivan of Sullivan’s Pond Farm, Inc., will offer a workshop covering the basics of her clabbered milk cheeses and their natural wraps and coverings. Rona will go over the conditions, techniques and troubleshooting methods that she finds crucial to the most consistent rustic fermented milk cheese. You’ll learn about culinary-safe leaf wrapping options and how she macerates them. Rona will share the secrets of her beeswaxing technique and appliques, and how you can make your own grapevine ash in a retort.  Bonnyclabber curds take a couple of days to prepare, so they’ll be ready before class for your hands-on shaping, wrapping, ash coating and waxing pleasure!


Space will be limited to this hands-on two day workshop: the first 15 students who send a deposit into our Guild Treasurer will be guaranteed a spot. Additional students may choose to be placed on the waiting list in which case they will need to be prepared to join the class with a few days notice in case of any cancellations.

COST: $150 for Guild members, $175 for non-members (price includes a one year membership to the Guild)

Send your $75 deposit (checks can be made out to the “Maine Cheese Guild”) to guarantee a spot to:

The Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms
32 Farm View Drive
New Gloucester, Maine 04260
Read the rest of this entry »

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Now, We’ve Got The Blues

The British Blue Cheese Workshop led by Kathy Biss from West Highland Dairy in Scotland took place last weekend and the participating Guild members all took a lot away from it — information as well as workshop cheese that they will now age!

We made four recipes in two different milks for contrast:

  • Blue Leicester — goats milk
  • Ascaig Blue — cows milk
  • Strathdon Blue — goats and cows milk
  • Lymeswold — goats and cows milk

The first two are made with scalded curd for a firmer texture, more mechanical holes, and longer aging potential. The last two have a much higher moisture content, and the Lymeswold actually incorporates a bloomy rind with the blue interior, though it will age no more than four to six weeks.

The contrast between all of these recipes provided and excellent background on what is needed to adapt any recipe to a blue recipe, and how to work with Penicillium roqueforti, which digests the milk fats for its distinctive flavors, but requires oxygen to grow. That’s why piercing cheese wheels is necessary to allow blue to grow inside.

As with any workshop, much of the information applied to cheese making of all kinds, and most importantly what to do when your make isn’t progressing the way you would like. In this case we needed to re-warm the buckets in which we were making the Strathdon Blue on the second day because the acid was not developing, which was evident because the curd was slow to reach the right texture.

Overall a great experience for Maine (and beyond Maine) cheese makers.

Kathy Biss will return the following weekend to lead a workshop on making Hard British Cheeses.

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Rennet Workshops May 6th

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

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2012 Workshops

The Maine Cheese Guild will host two intermediate/advanced upcoming workshops featuring instructors from away. There are still beginner cheesemaking workshops offered this spring by Appleton Creamery, and the Guild may be able to organize one or more workshops featuring Guild instructors. Stay tuned to the web site for more info.

Get Cultured

***COMPLETED**

MONDAY, MARCH 26th from 10am to 5pm
Pineland Farms Creamery, New Gloucester, Maine

1 Day workshop all about cheese cultures and molds, presented by Rex Infanger of Danisco, ideal for beginning cheese makers, as well as experienced cheese makers, because there is always more we need to know about the organisms that do all the work for us cheese makers.

British Blue Cheeses

***FILLED***

Stay tuned for an announcement about the Blue Cheese Class Ms. Biss will be teaching in Vermont if you missed this opportunity.

SAT and SUN, APRIL 21-22nd from 9am to 5pm
State of Maine Cheese Co., Rockport, Maine

British Hard Cheeses

Kathy Biss

SAT and SUN, APRIL 28-29th from 9am to 5pm

***FILLED***

State of Maine Cheese Co., Rockport, Maine

According to legend, British cheese makers have always focused on making hard cheeses because they wanted to make cheese that could survive the days and weeks of travel to market in London where a dairyman could clear a year’s wages on a single wagon-load of well found cheese. Thence came Lancashire, Cheshire, Gloucester, Wensleydale, Double Gloucester, Red Leicester, Caerphilly, not to mention a rare style named after a small Somerset village in the West Country of England: Cheddar. Kathy Biss, a British cheese maker herself, from West Highland Dairy in Scotland, will teach a class on the techniques for making and aging these types of cheeses.

These workshops are limited in size. To reserve your spot send your contact info. (including your email address) and a check for the appropriate deposit amount to:

Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms
32 Farm View Drive
New Gloucester, Maine 04260

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