The upcoming cheesemaking program at the Vermont Technical College in October of 2015 includes the following comprehensive courses:
Farmstead and Artisan Cheeses: From Concept to Commerce,
Principles and Practices of Cheesemaking,and
Sensory Evaluation
Specific course details are listed below.
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June 15, 6:30-8:30pm: Small Ruminant Parasite Workshop
A workshop for sheep and goat producers is planned for Monday evening, June 15, 2015 at the Maine Forest Service located at 356 Shaker Road (Route 26) in Gray, Maine. Dr. James Miller, a parasitologist from Louisiana State University, will be presenting a talk titled “What sheep & goat producers ought to know about internal parasites”. This workshop is free and open to the public, and is sponsored by the Maine Sheep Breeders Association. Feel free to arrive at 6:00pm for a time to ask specific questions or request advice on addressing parasite problems.
The Maine Cheese Guild announces a two day workshop with Gianaclis Caldwell —
The Small-Scale Cheese Business
A Guide to Running a Successful Farmstead Creamery
–based on her book by the same name. It will be two day-long workshops and will take place on SUNDAY and MONDAY, April 5th and 6th.
The site is still TBD, but is likely to be in the Augusta area.
(Click here for the full workshop description)
The fee for this two-day workshop will be:
–$100 per Guild member
–$300 per non-member, with Guild members receiving preference if the class limit is reached.
To reserve your spot send your name, business name (if applicable), and an email address where you want the confirmation information sent with the FULL AMOUNT of the fee by check or money-order (payable to “Maine Cheese Guild”) to:
Maine Cheese Guild
c/o Mary Belding, Treasurer
250 Walker Mills Rd.
Harrison, ME 04040
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