Workshop: The Small-Scale Cheese Business April 5-6, 2015

Posted on February 6, 2015April 14, 2015 by Monroe Cheese Studio

The Maine Cheese Guild announces a two day workshop with Gianaclis Caldwell —

The Small-Scale Cheese Business
A Guide to Running a Successful Farmstead Creamery

–based on her book by the same name. It will be two day-long workshops and will take place on SUNDAY and MONDAY, April 5th and 6th.

The site is still TBD, but is likely to be in the Augusta area.

(Click here for the full workshop description)

The fee for this two-day workshop will be:
–$100 per Guild member
–$300 per non-member, with Guild members receiving preference if the class limit is reached.

To reserve your spot send your name, business name (if applicable), and an email address where you want the confirmation information sent with the FULL AMOUNT of the fee by check or money-order (payable to “Maine Cheese Guild”) to:

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

Posted on February 19, 2010February 19, 2010 by President

The Associated Press reports on the possible demise of an ancient cheese from Alpine France: the Persillé de Tignes is now being made by the last of what used to be dozens of family cheesemakers in the Savoie village of La Savinaz. As these older varieties of cheese fade away, will newer versions take their place in the kaleidoscope of dairy flavors? Or will we forever lose a unique example of “milk’s leap toward immortality”?

[click on the image to see a larger version]