Author Archives: President

Maine Cheese Guild

Maine Cheese Guild Quality Statement

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The Maine Cheese Guild believes that cheese of the highest quality can only be made with a thorough and regularly refreshed knowledge of food safety.

The Maine Cheese Guild promotes and sponsors regular opportunities to learn about best practices for cheese making. The Guild also believes that the best way for professional* cheese makers to guarantee the quality of their product is by being appropriately licensed by the Maine Department of Agriculture, as only licensed cheese makers are legally allowed to sell cheese to the public, and only licensed cheese makers receive feedback from the dairy regulatory unit through regular testing for contamination and facility inspections. This feedback is critical, together with on-going education, in maintaining the high quality of award-winning Maine cheese.

* professional = selling cheese to the public

May 5 Joint Wine Guild / Cheese Guild Tasting

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*POSTPONED*

–check here for updates on when and where it can be rescheduled–

Maine Cheese Guild and Maine Wine Guild Pairings Meeting

to be held on Tuesday, May 5th at 3pm in Rockport.

The meeting is open to cheese makers and wine makers in both guilds who are interested in learning more about what pairs best with their products. This is a private event, not open to the public, and there is limited space available. Those participating will receive the compiled tasting notes of those who participated, which will include several wine and cheese professionals to help guide the groups through the pairings.

There is a limited amount of space available at the event, so Cheese Guild members who are interested should send an email to erector@tilth.com asap and indicate what cheeses they would like to contribute to the Pairing, and whether they would like to attend. Once the list has been compiled, I will send confirmations with more information.

Both Guilds intend to hold several of these tastings through the year so that seasonal cheeses will be able to be included in this educational exercise for both wine and cheese makers.