Category Archives: Learning

Culture Questions

Posted on by

Would you be interested in attending a workshop focusing on a review of the cultures and molds available to cheesemakers (what they are made of, and what specific characteristics they give in different cheese recipes), plus information about using them as ‘adjunct cultures’ to provide additional qualities and flavors through aging? This would mostly be lecture and reading, although there would probably be companion tastings of cheeses that best illustrate the effects of specific cultures and molds.

We have the opportunity to hire a culture expert to come to Maine for a one or two day workshop, but we want to know if there is enough interest to justify the cost. Please post a comment of whether this interests you or doesn’t interest you.

May 5 Joint Wine Guild / Cheese Guild Tasting

Posted on by

*POSTPONED*

–check here for updates on when and where it can be rescheduled–

Maine Cheese Guild and Maine Wine Guild Pairings Meeting

to be held on Tuesday, May 5th at 3pm in Rockport.

The meeting is open to cheese makers and wine makers in both guilds who are interested in learning more about what pairs best with their products. This is a private event, not open to the public, and there is limited space available. Those participating will receive the compiled tasting notes of those who participated, which will include several wine and cheese professionals to help guide the groups through the pairings.

There is a limited amount of space available at the event, so Cheese Guild members who are interested should send an email to [email protected] asap and indicate what cheeses they would like to contribute to the Pairing, and whether they would like to attend. Once the list has been compiled, I will send confirmations with more information.

Both Guilds intend to hold several of these tastings through the year so that seasonal cheeses will be able to be included in this educational exercise for both wine and cheese makers.

Ricotta As Local As Your Kitchen

Posted on by

Portland Press Herald columnist Anne Mahle writes about how to make ricotta in your own kitchen:

Thanks to the surge in interest in “keeping it local,” good things are happening — to our economies and to the quality of our food.

What’s true for that carrot also is true for fresh cheeses and dairy products. And it’s easy to make your own ricotta, yogurt, buttermilk and even cheeses such as mozarella, fromagina and ricotta salata.