Raw Milk Myths

Posted on December 13, 2011August 30, 2014 by President

There has been a lot of talk recently about how the State of Maine is against raw milk sales. Nothing could be further from the truth.

In fact, Maine is one of only 10 states that allow the retail sale of raw milk from licensed producers.

Because of this, a great quantity of high-quality raw milk is available to Maine’s cheese makers, who have taken advantage of this source to produce more and more artisanal style cheeses that are making a positive impression around the country, and consistently winning national awards.

Mainers’ access to raw milk at the retail level is threatened by the sale of unregulated raw milk. Advocates for unregulated sales of raw milk undermine the longstanding — and rare — spirit of cooperation between Maine state regulators and its licensed raw milk producers, and thus threaten the livelihood of many family farms and cheese makers across the states who depend on these raw milk sales or on access to this legal source of raw milk.

If you have any questions about this issue, please read the Maine Cheese Guild’s Quality Statement, or contact the Maine Cheese Guild directly.

Advantage: Affinage

Posted on October 5, 2011November 9, 2011 by President

little falls farm cheese cave

There’s a terrific article in the NYT food section today defining and discussing the advantages of affinage for the cheese retailers (some of whom are becoming affineurs), as well as for the customer. It includes a loud and strident argument against the benefits of affinage by cheesemonger and author Steve Jenkins, claiming it’s “a total crock” and “all it does is drastically inflate the cost of cheeses that have benefited zero from this faux-alchemical nonsense.” The story has many quotes from the best known practitioners of affinage (Murray’s, Jasper Hill, Artisanal) as well as many cheese makers (Cowgirl Creamery, Vermont Butter and Cheese) who also speak to it’s critical nature in the production of high quality cheeses. The payoff comes at the end of the article when three NYT food writers critique a blind tasting of the same cheeses from Murray’s, Artisanal, and Fairway (where Jenkins is the cheese buyer).

Culture In Maine

Posted on September 6, 2011September 6, 2011 by President

This Fall’s issue of Culture Magazine features three Guild cheesemakers: Kennebec Cheesery, York Hill Farm, and Echo Ridge Creamery.

The travel article about cheese makers in the Lakes region was photographed by Portland photographer Stacey Cramp who blogged about her visits to illustrate the article.