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

Friday Food Forays at Five Islands Farm

five-islnads-springSupporting Partner Heidi Klingelhofer of Five Islands Farm has scheduled seven Friday cheese tasting events at her  retail location in Georgetown Maine during July and August. Five Islands Farm is located at  1375 Five Islands Road, Georgetown, ME 04548

Meet Maine Cheese Guild cheesemakers and take a guided tour of their cheeses.

If severe weather is forecast, the event may be cancelled. Please call ahead if the weather looks questionable.

Phone: 207-371-9383
Email:  info@fiveislandsfarm.com


Make Great Milk: Milk Quality Workshop with Gary Anderson

Monday, April 25th
9:00am to 5:00pm
Governor’s Restaurant Capitol Room
Waterville, Maine
Fee: (includes all materials and a buffet lunch)
$50 for 2016 Guild Members
$75 for non-members (includes 2016 Guild membership)

The Maine Cheese Guild will sponsor a workshop focused on helping small dairies create the best possible milk for their own use, and/or for sale to the growing number of Maine cheese makers. Gary Anderson, Maine’s long-time dairy agent at Cooperative Extension, will cover these topics:

  • What do we mean when we say “milk quality”
  • Maine resources
  • Milk components and characteristics
  • Milk quality of different dairy animals and breeds
  • Quality variation dependent on the end use of milk (fluid, cheese, yogurt, etc.)
  • Animal health
  • Good decisions during the milking process
  • Comparison of milking systems, the challenges and benefits of each
  • Sanitation process and tools
  • The challenges of the organic dairy
  • Proper milk storage, affects on quality
  • Proper milk transport
  • On-farm testing options for dairies
  • Questions, individual troubleshooting

To sign up please send the full workshop fee with your name, phone number, and email address to:

Maine Cheese Guild
c/o Mary Belding, Treasurer
250 Walker Mills Rd.
Harrison, Maine 04040

The Maine Cheese Guild needs to finalize the lunch count ahead of the workshop so we must receive your payment at least 1 week ahead of time to guarantee access to the buffet lunch.