Category Archives: Guild

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Did the FDA just ban European cheese?

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After “clarifying” it’s position on using wood boards to age cheese by saying that wood can NOT be used to safely produce aged cheese, the U.S. FDA moved to dampen fears it will ban all cheese aged on wood.

Meanwhile the American Cheese Society has issued its response to the FDA’s “clarification” on using wood in aging caves and is working to get more information from the FDA on what evidence for their clarification was used, and help them get more information about the issue that may help them see that wood has been used to safely age trillions of pounds of cheese over the last 10,000 years.

UPDATE 16 June 2014:
Based on a unanimous vote at our June 2014 Maine Cheese Guild meeting, the membership of the MCG publicly supports the American Cheese Society’s position statement on the safety of aging cheese on wood, as well as the work of ACS to maintain open lines of communication with the FDA and other governmental regulatory agencies.

Guild Workshop

Beginner Cheesemaking Workshop

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Beginner Cheesemaking Workshop with Arlene Brokaw and Beth Calder.  Come join us to learn the basics of safe  sanitation in the home kitchen and how to make boursin and feta style cheeses at home. This class will feature a hands-on cheese making demonstration for all participants. No prior cheese making knowledge necessary!

Milk TempLocation: University of Maine, Orono Campus School of Food & Agriculture’s Commercial Kitchen, Hitchner Hall, Rm 160 (look for signs for the Pilot Plant) Date: Friday, June 27, 2014 Time: 9:00am-4:00pm Cost: $60.00 Please bring your lunch and coffee/tea will be provided.

Space is limited to the first 12 people.

Please tie back long hair, wear comfortable clothing and shoes, and bring along an apron.  We will be standing for most of the workshop.

To register, please contact Melissa Libby at 207.581.2788 or 1.800.287.7170 (in Maine) or melissa.libby1@maine.edu.

 Parking Passes: Parking is located near Hitchner Hall. Melissa will be either e-mailing or mailing parking passes. Participants will need to park in the designated Black Commuter Student Parking Lots. The closest Black Lot is behind Nutting Hall, which is the building next to Hitchner.

Driving Directions: https://umaine.edu/about/driving-directions/

Campus map: http://www.umaine.edu/locator/printable-campus-maps/ If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Libby (UMaine Cooperative Extension, Rm 134 Hitchner Hall, UMaine) at 207.581.2788 or 1.800.287.7170 (in Maine) to discuss your needs. Receiving requests for accommodations 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered. 

Meeting: May 5 at Little Falls Farm in Harrison

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Our May meeting was held at Little Falls Farm in Harrison. Although they are tucked away in the foothills of Western Maine this is a unique dairy that is well worth any length of drive to visit. Mary and John Belding raise a small herd of certified organic dairy goats on their little patch of fields and woods along the Crooked River. They make a *truly* farmstead product — a single variety of hard aged goat cheese called Riffle that is certified 100% organic because all ingredients besides the salt come from their farm, an excellent example of the breadth of varieties of cheeses made in Maine.

There was a presentation from David Mathieu (www.cheesesociety.org/david-mathieu-clauger-north-america), representative of Clauger North America. They are a French company recommended to us by Michael Kalish. They are involved in atmospheric controls at a new cheese cave in Crown Heights, NY.

We also had a presentation for a web site redesign that we will be considering for 2014.