Please send Mary at Little Falls Farm any material you might have for the next Guild Newsletter before October 15th. This could be links to interesting stories about Maine cheese, or just cheese in general; or it could be experiences you’ve had that others might learn from; or it could be an article about an interesting topic that you’ve meant to explore.
Category Archives: Guild
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Guild Members Awarded at 2010 ACS Competition
Congratulations to two Maine Cheese Guild cheese makers who were awarded multiple ribbons at the 2010 American Cheese Society conference competition, the largest cheese competition in North America including entries from the US, Canada, and Mexico.
A total of five awards went to the two Guild members: Pineland Farms Creamery won three awards; Appleton Creamery won two awards. Maine maintains its lock on the Feta category, with each cheese maker winning ribbons there, while Pineland’s Salsa Jack has won awards for several years.
All the 2010 ACS competition awards can be found here.
Soft-ripened white mold cheeses, flavor added:
1st place — Appleton Creamery, “Camella”
Feta, cow’s milk:
3rd place: Pineland Farms Creamery, “Feta”
Feta, sheep’s milk:
1st Appleton Creamery, “Sophia Feta”
Monterrey Jack, flavor added:
3rd place: Pineland Farm Creamery, “Salsa Jack”
Cheese Spreads, flavor added:
2nd place: Pineland Farms Creamery, “Spreadable Salsa Jack”
Meeting: Monroe Cheese Studio
The October Guild meeting was held at my place in Monroe. After a tour we discussed Open Creamery Day, our letter to the governor, and a possible Peter Dixon workshop on Italian Cheese Styles we’re working on arranging for this fall, or next Spring if necessary. I showed off the two Tommes I made for our Holiday Tomme celebration, visually explaining why it’s preferable to brine the Tomme when it comes out of the mold, instead of dry salting.