Maine Farm Product and Pick-up Directory

Posted on April 1, 2020April 1, 2020 by News & Updates

“University of Maine Cooperative Extension worked with Allison Lakin, owner of East Forty Farm and Dairy, and Lakin’s Gorges Cheese in Waldoboro, to develop the database of Maine farmers’ creative distribution strategies implemented for the public.”

~University of Maine Extension Service article

Lakin is a long time member of the Maine Cheese Guild, and many Guild cheesemakers are included on the Extension’s new resource for locating locally produced food that is available directly from farms during the Covid-19 epidemic. Farmers’ Markets are also considered essential businesses and many Maine cheesemakers rely on them to market their products. Visit Maine Federation of Farmers’ Markets for a comprehensive listing of markets and updates.

• Maine Farm Product Pick-Up Directory

You can learn more here, in an article on the Penobsoct Bay area news site, www.penbaypilot.com.

We also suggest you check driectly with Maine Cheesemakers on how to purchase their products. See our Maine Cheese Guild Cheesemaker & Supporting Partners map with contact information on our members.

Soft-Ripened and Washed Rind Cheese Workshops are all filled!

Posted on January 30, 2020February 15, 2020 by News & Updates

THIS WORKSHOP IS FULL no more applications accepted.

Due to the demand for the February 24th workshop, we’ve added a second date: Sunday, February 23rd, at Kennebec Cheesery in Sidney, Maine. Learn more and register for this important workshop here.

Cheesemaking 101

Posted on January 10, 2020January 10, 2020 by Monroe Cheese Studio

Guild Board member Eric Rector will be teaching a beginning cheesemaking workshop for MOFGA in January — here is the info and a link to the sign-up page:

January 20, 2020
Monday, 10 a.m. to 3 p.m.
Cumberland County UMaine Cooperative Extension office
75 Clearwater Dr., Suite 104, Falmouth, Maine
Fee: $75 general, $65 for MOFGA members, free for journeypersons; lunch included

Learn how to make cheese at home at MOFGA’s beginner home cheesemaking course. Eric Rector, owner of Monroe Cheese Studio and board member of the Maine Cheese Guild, will teach the basics of turning organic raw milk into delicious cheese through a hands-on demo. We will make a quick fresh cheese to slice and taste during class. Additional demonstrations will feature the differences between fresh, aged and acid-set cheeses and rennet-set cheeses. We will also learn how to make ricotta and mozzarella, and some history of cheese.”