Registration is now open for the Margaret Morris workshop on April 2-3 hosted at Kennebec Cheesery with Jean Koons. This is an advanced hands-on cheesemaking workshop. The first day will focus on making a cheddar and possibly and tallegio or gouda style and we’ll collect input from attendees for what folks would like to make on day two.
Margaret Morris is the author of “The Cheesemakers’ Manual” and runs Glengarry Fine Cheese in Lancaster Ontario as well as the cheesemaking supply company, Glengarry Cheesemaking. Here’s a link to her website: http://www.glengarrycheesemaking.on.ca/
This is a small class, so there are no scholarships offered so that we can keep the price low for the attendees. The cost of this workshop is $250 for Maine Cheese Guild members and $300 for non-members (includes a Principal Guild membership).
To register, please email info@mainecheeseguild.org and tell us if you have a cheese suggestion for day two. Please send your checks to:
Maine Cheese Guild
c/o Mary Belding
250 Walker Mills Road
Harrison ME 04040
More information on this position can be found in the Request For Proposal, which may be downloaded 
We will spend the day reviewing the biosynthesis of milk and udder anatomy. We will go over managed milking guidelines, milk storage, transport and evaluating milk quality. Specifically, we will cover the handling of milk from the animal to the container to maintain high quality. We will go over different milking systems and the tenets of cleaning and sanitizing milk handling equipment highlighting equipment areas for special consideration. We will finish the day reviewing lab reports, what they mean and goals for bacteria, somatic cells and adulterants. This will be a very full day of interactive discussions.