LEARN

Milk Quality Workshop with Gary Anderson

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Milk Quality Workshop with Gary Anderson – Thursday, October 30th at State of Maine Cheese Company  – 9am to 5pm

Register for workshop here.

We will spend the day reviewing the biosynthesis of milk and udder anatomy. We will go over managed milking guidelines, milk storage, transport and evaluating milk quality. Specifically, we will cover the handling of milk from the animal to the container to maintain high quality. We will go over different milking systems and the tenets of cleaning and sanitizing milk handling equipment highlighting equipment areas for special consideration. We will finish the day reviewing lab reports, what they mean and goals for bacteria, somatic cells and adulterants. This will be a very full day of interactive discussions. Please bring a pot-luck dish to share for lunch Workshop

Sate of Maine Cheese Company, 461 Commercial Street
Rockport, ME 04846

Fee:

$35 for Maine Cheese Guild Members
$60 for non members (includes cheeseEnthusiast membership)
$105  for non-members (includes Principal/cheese producer membership)

Register for workshop here.

LEARN

VERY Well Aged Cheese

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Two of the four pillars from the Tomb of Ptahmes in the Rijksmuseum van Oudheden in Leiden, the Netherlands. Photo credit: Alexander Van Loon

Researchers have analysed a “whitish mass” found in a cloth covered jar in the tomb of an ancient Egyptian nobleman named Ptahmes, and they’ve determined that it must have been an ancient cheese! The tomb was sealed in the 13th century BCE, they think the cheese was made from cow, sheep, AND goat milk, and the cheese also shows the presence of the Brucellosis bacterium in one or more of the milked animals.