The upcoming cheesemaking program at the Vermont Technical College in October of 2015 includes the following comprehensive courses:
Farmstead and Artisan Cheeses: From Concept to Commerce,
Principles and Practices of Cheesemaking,and
Sensory Evaluation
Specific course details are listed below.
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Our August meeting took place at North Branch Farm in Monroe on Monday, August 10th beginning at 10am. North Branch is a family owned and run, horse-powered, MOFGA certified organic farm located on 330 acres of fields and woodland. Currently they specialize in producing fresh and storage winter vegetables, raw milk, grass-fed beef, pork, and fruit trees, and have now launched an expansion that will include a cheese room and aging facility.
The Guild got a full tour of their current, and future dairy facilities, including a new cheese room and a new aging cave. It was very educational and we wish them the best as they complete their work.
The Maine Department of Agriculture has issued a press release describing the upcoming transition to the Food Safety Modernization Act (FSMA) by the federal government and how it might affect food producers here in Maine.
There will also be an FSMA overview session during the Dairy Sanitation Workshop being put on by Cooperative Extension in Orono on June 1st. Click the link for information on how to register for this workshop (Guild members will receive a 50% discount on their registration fee).
And a more thorough examination of the FSMA will be available at the American Cheese Society’s upcoming “Cheese Camp” conference in Providence, RI beginning July 29th.