ACS Response to Listeria Outbreak in NY State

The American Cheese Society has written a letter to the editor in response to an article published on March 10th that detailed an outbreak of Listeria illnesses linked to cheeses made at Vuelto Cheese in Walton, New York. Unfortunately the outbreak has already been linked to two deaths.

The ACS has also just released an issue of their regular member newsletter The Traditional Cheese Advocate that details the resources they have developed for member cheesemakers around the issues in food safety and raw milk cheese production.


FREE Quickbooks Classes for Farm Accounting

Introduction to Farm Accounting with QuickBooks Pro Workshop

Tuesday, March 28, 2017
2:00 PM to 5:00 PM
UMaine Regional Learning Center
75 Clearwater Drive, Suite 104
Falmouth, Maine 04105
Venue Phone: 207.781.6099 or 800.287.1471 (in Maine)
Registration Cost: Free

Preregistration is required. Class is limited to 15. Please contact Pam St. Peter at or 207.933.2100 to register or request a disability accommodation.

This free workshop is for farmers who are first-time users or have less than a year’s experience with QuickBooks. The presenters, QuickBooks ProAdvisors from Austin Associates, will demonstrate how to record farm business transactions, generate reports for measuring financial performance, and provide an example of how QuickBooks is used on a Maine vegetable farm. Participants may bring a laptop but it is not required.

The workshop is sponsored by the UMaine Cooperative Extension Crop Insurance Education Program.

Participants will be entered in a drawing to win a QuickBooks Pro™ subscription.

For more information about the workshop or the UMaine Cooperative Extension Crop Insurance Education Program, contact Erin Roche at or 207.949.2490, or visit their website.


Cheese Workshop with Peter Dixon

The Maine Cheese Guild Invites you to attend:

Reverse Engineering and Troubleshooting Cheese with Peter Dixon

April 4th, 2017 •  9am to 5pm • Governors Restaurant in Waterville, Maine

Morning Session

Cheesemakers, is there a cheese you love — and would love to make — but aren’t sure how? Does your creamery set-up enable you to make the
style of cheese your heart desires, or could it use some tweaking? Join Peter Dixon for a seminar exploring the reverse engineering of
cheese and deepen your understanding of how particular cheeses are made and the different routes you can take to get there.  Peter will
dive deeply into 3 specific styles of cheese and, working backward, will explore how milk type, creamery set-up, make process, batch size,
culture, and rennet all work together to influence the final product.

Afternoon Session

Is your ideal cheese slightly different than what comes out of the vat? In the afternoon we will use the techniques used in the morning
to troubleshoot and explore the flaws and defects that may arise during cheesemaking. Learn about the root causes of these flaws and
defects and how to address them.

Peter Dixon is a dairy foods consultant and artisan cheesemaker who has been making cheese for over 35 years and consulting for 25. His work is guided by the demonstrable connection between risk reduction practices and high quality cheese and dairy foods. In 2013, Peter started Parish Hill Creamery, a small seasonal cheese business where he produces handmade, raw cheese with his wife Rachel and her sister
Alex Schaal.
Workshop fee:
$125 for Cheese Guild Members
$150 for non-members (cheese enthusiast membership included)

We are also offering two half scholarships for this workshop, so if you are interested please email with a short paragraph on who you are and why you want to take the class, by March 20th

The room we’ve booked has plenty of space but please email with your cheese suggestions by March 20th and I will send the top three choices to Peter so he can prepare for the workshop.

To Register please mail a $50 deposit (or total amount) to our treasurer:

Maine Cheese Guild
c/o Mary Belding, Treasurer
250 Walker Mills Road,
Harrison ME 04040

If you have any questions, feel free to email or call me at 549-3817

have a great day!