2016 Open Creamery Day – Sunday, October 9

10am to 3pm at creameries statewide
Presented by the Maine Cheese Guild

Always the Sunday of Columbus Day Weekend

At this annual statewide event you will have an opportunity to meet Maine cheesemakers and their animals at the farm, tour creameries, talk, taste and purchase cheese, and much more.

For more information, updates and a map of participating farms, visit our Open Creamery Day Page where we will be providing additional information as it becomes available.


Maine Summer Dairy Picnic – RSVP by July 28

The Pine Tree Holstein Association is excited to announce the first annual Maine Dairy Picnic

August 5th at Pineland Farms, New Gloucester, ME

Open to all Maine dairy farm families and friends, this is an opportunity to enjoy an evening of fellowship and fun. Along with a picnic meal, we’ll enjoy the opportunity to view the excellent herd of cattle at Pineland, wine-tasting with Cellardoor Winery and Farm Family Olympics with the Juniors.

The schedule of events is as follows:

5:00 pm: Cattle viewing and social time
5:30 pm: Wine-tasting with Cellardoor Winery
6:15 pm: Dinner
7:00 pm: Farm Family Olympics

Don’t miss out on this great evening. We’ll have door prizes and special give-aways for attendees and the winning Ag Olympics team.

Cost is $10 for adults and $6 for youth under 21.

Please RSVP to Natalie Sneller at 207-577- 2155
nsneller@wwsires.com by July 28th.


Advanced Cheesemaking Class – PA Cheese Guild

August 16-18, 2016

The PA Cheese Guild will sponsor an advanced cheesemaking class at Hidden Hills Dairy in Everett, PA.  Jim Wallace, consultant and technical expert at New England Cheesemaking Supply Co. will be the instructor.  Jim has travelled extensively and trained with traditional artisan and farmstead master cheesemakers in Europe and spent many years studying at the Vermont Institute of Artisan Cheese.  Along with the technical aspects of cheesemaking, Jim will share the stories and traditions behind the cheeses.

The three day class will include a variety of cheeses (bloomy rind, washed rind, alpine and pasta filata) and techniques for cheesemaking and affinage.   Cheeses will be made from goat, sheep and cows milks.  The class will include a session devoted to troubleshooting and evaluating cheeses brought by the participants.  Class size is limited to 10 participants.

Cost is $950* for members and $1050* fornon-members.

*Class fees include 2 nights lodging and all meals.

Registration for Advanced Cheesemaking Class
For additional information contact info@pacheeseguild.org