Yogurt Shelf Life?

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This just came into the Guild mailbox:

“I make yogurt in a licensed creamery and we’ve been seeing huge (infinite?) shelf lives for our yogurt, upwards of four weeks in the fridge, with a tangier taste but nothing evil going on. We’re currently putting a 2-week expiration date on our yogurt that we sell in stores, but we are tempted to make this date longer or to change wording so that retailers feel comfortable letting stock hang around. I’m curious to see if anyone in the cheese guild has had any experience with this issue, as there apparently aren’t any state guidelines to which we can refer, and the MMDC doesn’t bring up shelf life, either.

Thanks very much for any help you can offer.”

Meeting — Sunset Acres

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Our April 2011 meeting was hosted by Anne Bossi and Bob Bowen of Sunset Acres Creamery in Brooksville. We had a tour of their *working* cheese room (curds scooped and draining as we looked in), learned about how they try to control humidity in their cheese caves, and saw how they heat their water so efficiently that they no longer need solar hot water panels! Plus lots of discussion on a variety of topics, among them them the pending legislation around dairy and raw milk sales, hooking up milk producers with cheese makers, hooking up retailers with cheese producers, and hooking up young cheesemakers with land and facilities to make more Maine cheese, which the market is demanding…