I understand that most of the goat herds among us are living in their barns right now during kidding season. But when they are able to emerge to check their email, they should also check out this article in The New York Times food section today:
How I Learned To Love Goat Meat
Timely!
This is the re-designed Maine Cheese Guild web site which is meant to encourage more communication among the Guild members, as well as to communicate better with Maine Cheese fans.
The old web site has been archived, but is not gone altogether yet. If you can’t find something in this site (try the new Search feature on the right!), you can browse the old site here. Please post a comment on this article if you find something that should be moved to this new site. Or post a comment with suggestions on improving this site.
If you’d like to post an article on this site, feel free! All Guild members can do so once they have registered on this site with a username and password. Once registered, cheese makers can also update their own page listing what cheeses they are making and where they can be purchased. We look forward to your contributions.
Our booklet exploring and evaluating current options in cheese aging is now available for download at our website:
http://www.silverymooncheese.com/
The results from the survey are in the appendix.
We are grateful to all of those who provided input and insight, particularly to Hahn’s End, Northland Sheep Dairy and Little Falls Farm for providing narration of what they have done.
I am always so impressed with the willingness of cheese folk to share information. Hat’s off to you all and happy cheesemaking.
Jennifer Betancourt
Head Cheesemaker and Co-founder
Silvery Moon Creamery
Crafting award winning cheese in a big red barn at Smiling Hill Farm in Westbrook, Maine.