Category Archives: Guild

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Peter Dixon Workshop: Nov 13-14, 2015

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Soft, Hard, and Stretchy: The Culture of Southern European Cheeses with Peter Dixon

Peter Dixon taught a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He demonstrated making three different cheeses — one stretchy pasta filata type, one aged hard style, one young semi-soft style — and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.

The workshop took place on FRIDAY and SATURDAY, November 13-14 at Pineland Farms Creamery in New Gloucester, Maine. The hours are 8am to 4pm each day.

Here are some pictures of the two-day workshop:

Hooped cheeses ready to drain

Hooped cheeses ready to drain


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Meeting: Oct 5 in Edmunds at Tide Mill Creamery

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Our next meeting will take place almost as far east as you can travel in the continental US: Edmunds, ME on the shores of Cobbscook Bay at Tide Mill Creamery. Cheese maker Rachel Bell recently won her first ACS award and would like to explore the idea of cooperative marketing of cheeses through the Guild at this meeting.

Rachel writes: “We are the last driveway on Tide Mill Rd. You can turn into the main entrance to Tide Mill Farm and drive through the farm and around the dairy barn and on for awhile to get to us (the last driveway on the right before reaching Rt. 1 again) or you can turn right into the second entrance of Tide Mill Rd. and we are the first left. There is a Tide Mill Creamery sign hanging on a rock at our entrance.”

tidemillcreamery.com/
Tide Mill Creamery
Edmunds, ME 04628

2015 ACS Festival of Cheese

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The Festival of Cheese, which concludes the ACS Conference every year is always a highlight of the conference for both the attending cheese makers, as well as the host city because the public is invited to taste and enjoy the bounty of North American cheese!