Author Archives: News

Event

Maine Summer Dairy Picnic – RSVP by July 28

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The Pine Tree Holstein Association is excited to announce the first annual Maine Dairy Picnic

August 5th at Pineland Farms, New Gloucester, ME

Open to all Maine dairy farm families and friends, this is an opportunity to enjoy an evening of fellowship and fun. Along with a picnic meal, we’ll enjoy the opportunity to view the excellent herd of cattle at Pineland, wine-tasting with Cellardoor Winery and Farm Family Olympics with the Juniors.

The schedule of events is as follows:

5:00 pm: Cattle viewing and social time
5:30 pm: Wine-tasting with Cellardoor Winery
6:15 pm: Dinner
7:00 pm: Farm Family Olympics

Don’t miss out on this great evening. We’ll have door prizes and special give-aways for attendees and the winning Ag Olympics team.

Cost is $10 for adults and $6 for youth under 21.

Please RSVP to Natalie Sneller at 207-577- 2155
or
[email protected] by July 28th.

goodf ood awards

Good Food Awards Seeking Entries

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The Good Food Awards launches its seventh year with a call for entries to American producers crafting the nation’s best in tasty, authentic and responsible foods. Entries are judged at a blind tasting with 200 food movement leaders. Entry period is open July 5-31 at www.goodfoodawards.org ($68 fee to cover cost of storing, sorting and transporting the entries). New and renewing members of the Good Food Merchants Guild receive one free entry.

Event

Advanced Cheesemaking Class – PA Cheese Guild

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August 16-18, 2016

The PA Cheese Guild will sponsor an advanced cheesemaking class at Hidden Hills Dairy in Everett, PA.  Jim Wallace, consultant and technical expert at New England Cheesemaking Supply Co. will be the instructor.  Jim has travelled extensively and trained with traditional artisan and farmstead master cheesemakers in Europe and spent many years studying at the Vermont Institute of Artisan Cheese.  Along with the technical aspects of cheesemaking, Jim will share the stories and traditions behind the cheeses.

The three day class will include a variety of cheeses (bloomy rind, washed rind, alpine and pasta filata) and techniques for cheesemaking and affinage.   Cheeses will be made from goat, sheep and cows milks.  The class will include a session devoted to troubleshooting and evaluating cheeses brought by the participants.  Class size is limited to 10 participants.

Cost is $950* for members and $1050* fornon-members.

*Class fees include 2 nights lodging and all meals.

Registration for Advanced Cheesemaking Class
For additional information contact [email protected]