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”?
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Our April meeting took place in Scarborough at the newly licensed cheese makers Edible Rind, which is located at 152 US Route 1, Suite 19, in the Scarborough Marketplace. Bob Smith hosted a nice meeting that took place in front of his beautifully designed and brightly lit space.
Beth Calder writes:
For raw milk processors, cheesemakers, dairy producers and anyone thinking of producing dairy value-added food products
8:00am-4:30pm
Buchanan Alumni Hall, McIntire Room, University of Maine, Orono campus
Please contact Melissa Potts to register: 1-800-287-7170 or [email protected]
The maximum number will be 40 people so register early.
Cost: $20 per person (lunch provided)
$10 per person for Cheese Guild Members
Make checks payable to University of Maine Cooperative Extension
Instructors: Beth Calder- Cooperative Extension, Food Science Specialist; Gary Anderson- Cooperative Extension, Animal and Bio-Sciences Specialist; Jason Bolton- Cooperative Extension, Food Safety Statewide Educator; Barbara Brooks, Owner/Operator of Seal Cove Farm; John Belding, Cheese Producer, Little Falls Farm; Mike Travers, Ecolab.
8:00am – Registration
8:15am – Introduction to Microorganisms
8:50am – Sanitation 101
9:50am – Break
10:10am – Cleaners and Sanitizers
11:10am – Farm and Milk Room Sanitation
12:10am – Lunch- provided
1:00 – 1:30 – Barbara Brooks, Seal Cove Farm.
1:30 – 2:00 – Facility Sanitation
2:00 – 2:15 – Break
2:15 – 2:45 – HACCP Made Easy
3:00 – 3:30 – Designing a Sanitary Cheese Cave
3:30 – 4:00 – Micro-Testing and How to Read a Bacteria Lab Report
4:00 – Evaluations
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. UM Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status. If you require special accommodations or financial assistance to participate in this program, please contact Melissa Potts at (207)581-2788 by April 15 so we may assist you.