Category Archives: Guild

Info about the Guild

Cheese Aging Booklet Available for Download

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Our booklet exploring and evaluating current options in cheese aging is now available for download at our website: 

http://www.silverymooncheese.com/

The results from the survey are in the appendix.

We are grateful to all of those who provided input and insight, particularly to Hahn’s End, Northland Sheep Dairy and Little Falls Farm for providing narration of what they have done.

I am always so impressed with the willingness of cheese folk to share information.  Hat’s off to you all and happy cheesemaking.

Jennifer Betancourt
Head Cheesemaker and Co-founder
Silvery Moon Creamery

Crafting award winning cheese in a big red barn at Smiling Hill Farm in Westbrook, Maine.

Guild Meeting

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Monday, April 6 @ 10am – Dept. of Agriculture, Cony Rd. Warehouse, Augusta

According to Don Hoenig, our host, the building is ” on Cony Rd. south of route 17 about half a mile on the left if you’re heading south.” According to Google Maps it’s at 333 Cony Rd.

The agenda for this meeting will include:

Guild Meeting and Sanitation Workshop

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umcoopext

May 11 – U of Maine Cooperative Extension, Orono (Sanitation Workshop)

*Now Full; No Longer Accepting New Registrations*

Agenda:

Sanitation Training & Introduction to HACCP for Cheese-makers

May 11, 2009
McIntire Room, Buchanan Alumni House; UMaine, Orono campus
Time: 10:00am – 4:00pm

Lunch is provided. Free for Maine Cheese Guild Members
$10.00 for non-Guild members

Please register with Melissa Potts via email: mpotts@umext.maine.edu or by calling toll free: 1-800-287-7170, as we have a registration limit of 30 people.

Directions can be downloaded from the University website, including a campus map.

If you do not have internet access, please call Melissa for a campus map.

Tentative Schedule:

10:00am – Registration

10:30am – Beth Calder (Extension Food Science Specialist) will discuss bacteria, bacterial growth and food safety.

11:15am- Gary Anderson (Extension Animal and Bio-Sciences Specialist) will discuss farm and milk room sanitation, cleaning equipment, recommended water temperatures, appropriate cleaning/sanitizing products and how to use them, quality testing and thoughts from a dairy inspector’s perspective.

Break at 12:30pm – Lunch will be provided.

Resume with Gary’s talk at 1:15pm.

1:45pm – Barbara Brooks (Seal Cove Farm; Lamoine, ME) will discuss sanitation from the farm/cheese processing perspective; what has worked for her and problems she has encountered and what she has done to correct the situation.

2:30pm – Beth will discuss recommended cleaners/sanitizers for the cheese-room and FDA recommendations at what level to use.

3:00pm – Beth will briefly describe HACCP principles and how to incorporate HACCP into your cheese-making process along with worksheets to take home.
4:00pm – End of training/Questions & answers.