Category Archives: Learning

June 6 Artisan Cheesemaker Food Safety Workshop in Conn

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On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut.

This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and nutritional end product, while addressing the stringent regulations coming from the FSMA. The workshop will include topics such as GMPs, sanitation, preventative and microbial controls, environmental monitoring, and ingredient and product pathogen testing.

Food safety is an important issue, and we recognize that you work with many individuals who may find this workshop valuable including cheese makers and manufacturers, extension and industry professionals, and retail and foodservice cheese buyers. We’d greatly appreciate it if you would share the attached flier with your colleagues and other individuals who may be interested in attending this workshop.

For more information see this brochure (PDF).

To register visit: www.dairyevents.com

Have a great day!

Madeline Magin
UMass Extension CDLE Team
201 Natural Resources Way
305 Bowditch Hall
Amherst MA, 01003
P: (413) 545-5221

Request For Dairy Production Photos from Gary Anderson

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Many of you attended one of the three raw milk meetings we had across the state the last couple months. We are currently planning to have a meeting of all licensed processors at the Dept of Ag with a tentative date of April 16. We hope that this meeting can answer questions about what testing is done in Augusta (and that is the reason why we are having the meeting in Augusta so that Linda Stahlnecker is able to be with us to answer questions), what type of testing is available in Orono for mastitis and sanitation issues, updated information on food safety issues, open discussion with the milk inspectors and a chance to talk with the person responsible for the milk program. A key part of the day is devoted to answering questions that you have.

My request to you is that I am looking for pictures of animal housing, milking parlors, milking stands, stanchion setups, bulk tank rooms, milk cans, milk storage, cheeserooms, vats and cold storage to answer questions about licensed facilities and how they carry on their milking and processing. If you are willing to provide pictures from your operation and can email me photos from your phone, camera, etc. I would appreciate it very much. I can visit farms, but I am trying to reduce travel costs.

If you have questions/concerns, please let me know.

–Gary Anderson
University of Maine Cooperative Extension

Intro to Cheese Making at Rural Living Days March 29

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The University of Maine Cooperative Extension in Waldo County is presenting “Rural Living Days” on

Saturday, March 29th between 8:30am and 3pm

Eric Rector, President of the Maine Cheese Guild and cheese maker at Monroe Cheese Studio, will give an introduction to cheese making workshop titled “Queso Presto!” in the early session beginning at 9am:

Cheese making can be quite mysterious because it involves using a few unusual ingredients to turn liquids into solids. Cheese making also can take a lot of time: usually a day of work just to get the initial stage of fresh (but bland) cheese, and then weeks/months/years of aging before that turns into something completely different. Rector will talk about all cheeses and what makes them different, and he will show you how to make a quick and tasty cheese in an hour, and describe milk’s “leap toward immortality”.

To learn more about this session, all of the sessions at Rural Living Days, and to register on-line, follow this link.