2017 Maine Cheese Festival

Cheese Festival Tickets On Sale Now

Maine Cheese Festival 2017

Advance ticketing for the Guild’s 2017 Maine Cheese Festival are now available online through brownpapertickets.com, the fair trade ticketing company. Tickets for the Festival are $10 in advance, $12 at the door.

Brown Paper Tickets Link Sunday, October 15, 2017 from 11 am to 5 pm at Savage Oakes Vineyard & Winery in Union, Maine. Members and participants will also be selling tickets directly.  A lists of these outlets will be posted on the Guild’s events page where you can learn more and keep updated  on the Festival.


Unique New Cheese a ME/NY Collaboration

Chef and sustainable food advocate Dan Barber has some very interesting ideas when it comes to sustainable food practices, especially as they relate to our culinary industry and restaurant diners. One of his big projects revolves around a farm-based restaurant in Pocantico Hills, NY, although his career began with his family’s farm and attempts to help return it to productivity and profitability.

In Barber’s quest to make sure his restaurants don’t waste a single bit of the food that is grown for them, he has worked to find productive uses for the bones of the animals that are slaughtered and butchered to provide the meat for some of their dishes. Initially they have been turned into charcoal that is used to fire ovens and grills for cooking, and now he is taking that idea one step further by using the very fine ash that is produced from the bone charcoal and having it added to a traditionally aged goat boule that will then be served in the restaurant.

This new cheese is called “Bone Char Pearl” and the mixed milk (goat and cow) boule itself is being produced by Maine’s Seal Cove Farm, then aged by Crown Finish Caves in New York City. In addition to being served at the Blue Hills restaurants it can also be purchased from Saxelby Cheesemongers in New York City.

New Maine Cheese Gets Nat’l Pub

A new Maine cheese from a new Maine cheesemaker — Josh Pond — has gotten a prominent mention in the New York Times food section today. Josh Pond in Whiting began as a blueberry farm, as branched out into other blueberry products (their preserves are also featured in the same article) and also has a small goat herd that provides milk to make “small batches of artisanal raw-milk cheeses.” They’ve now also begun making a cows milk cheese using milk from Tide Mill Farm to make their newest cheese — Beauregarde — “a firm, smooth tomme-style cheese with a blue-gray rind, a fruity aroma and a full-bodied, slightly tangy flavor.”