The Morris Farm in Wiscasset will be hosting a beginning cheesemaking workshop on March 12th and 13th 2011. The class will be taught by cheesemaker Jessie Dowling of Appleton Creamery. In this hands-on workshop we’ll cover the basics of home cheesemaking. You will learn how to utilize the tools you have at home with ingredients you can find at the grocery store, your local CSA, or your local dairy to make delicious cheese, butter and yogurt. We’ll be making feta, jack, 30 min mozzerella, a lactic cheese, ricotta and more! The class will be held from 9-3 both Saturday and Sunday and you get to take home the cheese you make. The cost for the weekend is $100 for Morris Farm Members and and $120 for non-members. You can email info@morrisfarm.org to sign up, or for more information. More about the Morris Farm or to register online at: www.morrisfarm.org
Category Archives: News
An act to exempt farm food products…
The full title:
HP0263, LD 330, item 1, 125th Maine State Legislature An Act To Exempt Farm Food Products and Homemade Food Offered for Sale or for Consumption at Certain Events from Certain Licensing Requirements
Last Action: VOTED, Mar 31, 2011, Ought Not to Pass
Scheduled for Hearing: Tuesday, March 22 @ 1:30pm, Cross Office Building, Room 206 (Ag Committee room) in Augusta
Raw Deal?
What is the future of being able to legally make and sell raw milk cheeses in the wake of the new Federal Food Safety bill passed last December? Although there is nothing specific in the bill about new rules guiding its production, the New York Times has published an article speculating that new proposals from the FDA may alter the existing 60 day rule, perhaps significantly.
In that vein, Caitlin has learned through the Southeastern Cheesemakers Guild listserve that a recommendation from Dr. Cathy Donnelly (of the Vermont Institute of Artisanal Cheese) may be one of those being considered:
Mandatory pasteurization for bloomy rind, washed rind, Hispanic and Tomme style cheeses. 90 day aging above 35F for raw milk cheeses. Mandatory technical training for cheesemakers. Mandatory risk reduction plan. Mandatory pathogen testing for finished product.
I’m sure this will be a topic for conversation at the next MCG meeting, and probably in future meetings. But there’s no need to hold your tongue until then: post your comments on this topic here to begin the conversation.