The Maine Cheese Guild met Spring Day Creamery in Durham. Sarah is an ACS award winning cheese maker who has built the ULTIMATE micro-creamery that is a marvel to behold.
Category Archives: Events
Posts about Workshops, Meetings, Festivals and conferences with a focus on cheese, dairy and agriculture.
Exhibit at the Big E in 2014
The Maine Department of Agriculture, Conservation and Forestry would like to invite interested organizations to apply for exhibiting opportunities this September in the State of Maine Building at the Eastern States Exposition in West Springfield, Massachusetts. The State of Maine building currently has 2 remaining exhibit locations and will be accepting applicants for these remaining locations until Friday, March 28th.
Over the course of the 17 day fair in 2013, the Big E fairgrounds had over 1.4 Million visitors from New England and surrounding areas. An estimated 850,000 visitors tour the Avenue of States where each New England State has its own building; including the State of Maine which is dedicated to selling and promoting Maine and its culture. This is a great opportunity to showcase products or services that positively represent the State of Maine to a large audience, with two booth size options including 13’x10’ and 13’x20’ measurements.
Please visit our website for application materials and more details on this opportunity. Contact us at 287-3494 with any questions you might have on exhibiting at the Big E. Please feel free to share this notification with any party that may be interested in this unique opportunity.
Thank you for your interest in promoting the State of Maine!
Sincerely,
Jessica Nixon
Promotions Coordinator
Maine Department of Agriculture, Conservation and Forestry
Agricultural Resource Development Division
Intro to Cheese Making at Rural Living Days March 29
The University of Maine Cooperative Extension in Waldo County is presenting “Rural Living Days” on
Saturday, March 29th between 8:30am and 3pm
Eric Rector, President of the Maine Cheese Guild and cheese maker at Monroe Cheese Studio, will give an introduction to cheese making workshop titled “Queso Presto!” in the early session beginning at 9am:
Cheese making can be quite mysterious because it involves using a few unusual ingredients to turn liquids into solids. Cheese making also can take a lot of time: usually a day of work just to get the initial stage of fresh (but bland) cheese, and then weeks/months/years of aging before that turns into something completely different. Rector will talk about all cheeses and what makes them different, and he will show you how to make a quick and tasty cheese in an hour, and describe milk’s “leap toward immortality”.
To learn more about this session, all of the sessions at Rural Living Days, and to register on-line, follow this link.