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MCG Workshops, Spring 2011: Affinage

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Many thanks to Patrick Anglade for a “rough” two days of intensive learning.  We enjoyed your humor, patience and are awed by your deep understanding of all things cheese!  Thanks to all the participants, too, and State of Maine Cheese!

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The Maine Cheese Guild is pleased to hold two hands-on, advanced cheesemaking workshops scheduled for this Spring, hosted by State of Maine Cheese Company in Rockport, Maine.

Patrick AngladeIf all cheese looks and tastes like cottage cheese as it comes out of the pot, what turns that squishy mess of milk solids into cheddar or Camembert or Gouda or Gorgonzola or (even) Kraft(TM) Singles? It’s AFFINAGE, which is the French term for the process of taking curds and just pressed wheels of cheese and turning them into the sublime creations we expect to see in the refrigerated case of our favorite cheesemonger. Once you scoop your cheese out of the pot, it’s often a long way from becoming what you are hoping for, and many different factors will determine its fate: temperature, humidity, handling, molds, cultures, salt, and any extra sumpin’ sumpin’ (like leaves or herbs or wine or beer or cider) you choose to apply to it. Patrick will describe all of these processes for taking pressed curds and turning them into ‘the Feet of God.’

April 9th & 10th join French cheese consultant, Patrick Anglade for two days of training in the art of creating aged cheeses: The Art of Affinage, a workshop presented by the Maine Cheese Guild.

This workshop was filled and has now completed

Patrick Anglade will also be available for private full day or half day consultation with prior appointment.  If interested, address inquiries to Patrick at  [email protected].

MCG Workshops, Spring 2011: Italian Cheeses

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Peter Dixon

Workshop Hours: 9am-5pm Saturday & Sunday

* Abbamare – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep’s milk.
* Accasciato – A (usually mixed)Sheep and Cows milk cheese from Tuscany
* Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio (province of Cuneo).
* Acidino (or Formaggio Acidino) – Veneto; a goats’ milk cheese
* Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)
* Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento).
* Algunder Bauernkäse Halbfett (Italian formaggio contadino semigrasso di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.
* Algunder Butterkäse (Italian formaggio di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.
* Algunder Ziegenkäse (Italian formaggio di capra di Lagundo) – South Tyrol; a goats’ milk cheese from Burggrafenamt (Italian Burgraviato)
* Almkäse – South Tyrol
* Alpkäse – South Tyrol
* Amatriciano – Lazio around Amatrice and Leonessa
* Ambra di Talamello – Marche
* Animaletti di Provola – Calabria
* Aostano – Val d’Aosta; cows’ milk.
* Aostino – Val d’Aosta; cows’ milk.
* Aschbacher Magerkäse (Italian formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian Burgraviato),.
* Asiago DOP – Veneto, Trentino
o Asiago d’allevo (see Asiago)
o Asiago pressato (see Asiago)
* Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass’s milk

…and that’s just the list of Italian cheeses starting with “A”!!

Join Peter Dixon from Dairy Foods Consulting in Westminster, VT to learn about your favorite Italian Cheeses at this two day Maine Cheese Guild sponsored workshop held in Rockport, Maine held the weekend of May 14th and 15th.

And when we say, “your favorite Italian Cheeses” we MEAN it! The participants can help determine which types of cheeses Peter will focus on. Please add your suggestions to this article by posting a comment.

***This workshop has now been filled.*** All participants will need to submit the balance of the workshop fee upon arrival.

A Commemoration of a Life Well Lived: Bob Smith

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Bob Smith, Edible RindsCome join us in a commemoration for Bob Smith, Edible Rinds cheesemaker, chef, Maine Cheese Guild member, and dear friend… at the Coastal House ( www.thecoastalhouse.com/directions.html) in Wells, Maine on January 30, 2011 from 1-5 pm.   Let’s create a Maine cheese plate!  Bring your contributions to Wells or to the Guild meeting on Tuesday at the Maine Ag Trade Show in Augusta.