Category Archives: Events

Posts about Workshops, Meetings, Festivals and conferences with a focus on cheese, dairy and agriculture.

Workshop

Cheese Workshop with Peter Dixon

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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 [email protected] 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 [email protected] 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!

-Jessie

 

LEARN

Workshops at East Forty Farm & Dairy

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East Forty Farm and Dairy in Waldoboro, Maine is offering four workshops in February and March at the farm. All are on Sundays from 3 to 4:30 pm. Fee charged. Advance registration required. For more info, visit the farm’s Facebook page, or visit our Events Calendar for the category Cheese Related Workshops or please call 207-230-4318 or email [email protected].

Fondue Class February 19  – more info Facebook
Introduction to Cheese February 26 – more info Facebook
Seasonal Salads March 12 –  more info Facebook
Cooking With Cheese March 26 – more info Facebook

Workshop

Dave Potter Cultures & Enzymes Workshop

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Dave Potter from Dairy Connection will be teaching a cultures workshop
on Sunday, February 19th, from 9am-4pm at the Governors Restaurant
conference room in Waterville, Maine.

Understanding the Function of Cultures and Enzymes in Cheese Making

Have you ever wondered how does rennet work or what do cultures do in
the cheese process? To produce any variety of cheese, there are basic
functional properties of milk that need to be manipulated and
controlled by the cheesemaker. This program is designed to help
understand these processes. Understanding the functional role cultures
and enzymes play in your cheese make will allow you as a cheesemaker
to create a new style of cheese or improve on an existing recipe.

Dave Potter has been involved in the food and dairy industry for the past
36 years. Dave grew up on a dairy farm in NE Iowa. He attended South
Dakota State University and earned a BS degree in Dairy Science,
majoring in Dairy Product Manufacturing. He spent his first 22 years
employed with Nordica/Rhodia with primary responsibilities in the
technical application of cultures and other ingredients used in the
making of fermented milks and cheeses. The past 14 years he has worked
with his wife, Cathy, owner of Dairy Connection, Inc., Madison, WI, to
provide cultures and enzymes as well as application support to
farmstead and specialty cheesemakers.

The workshop fee is $50 for members and $75 for non-members (this
includes a guild membership at the cheese enthusiast level). We can
probably fit as many people as would want to attend, but please sign
up soon so we know how many lunches to order.

To sign up please mail your workshop payment to:

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