Below are the licensed cheese makers in Maine as published by the Maine Department of Agriculture. There are 81 Processed Dairy Facilities as of December 2015
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A Short History of American Cheese
Courtesy of Anne Saxelby of Saxelby Cheesemongers in NYC and Lucky Peach Magazine:
http://luckypeach.com/a-short-history-of-american-cheesemaking-anne-saxelby/
Notes on Water Buffalo Cheesemaker from ACS 2015
Notes on Water Buffalo Session at ACS Conference 2015
7/31/2015 10AM
[photo courtesy of Zhangzhugang through Wikimedia]
Quattro Portoni: Water Bufala in Northern Italy? A Transition That Worked!
by Bruno Gritti, moderated by Michele Buster
190 million Water Buffalo in the world; less than 1% are in Italy (370,000), 2.9% in Africa, 2.4% elsewhere in Europe and North and South America combined; the remainder are in Asia. [Reference: U.N. Food and Agriculture Organization (FAO), The Consultative Group on International Agricultural Research, 2012]
Italian Bufala is considered a sub-species; its geneology is tracked back to 12,000 animals that survived WWII. Most are found in Campania (278,000), followed by Lazio (66,000), and then Lombardy (only 6,000).
Quattro Portoni is in Bergano Province in Lombardy, which is the alpine region of norther Italy. They have 60 Hectares of pasture and fields that grow wheat and tritcale as well as hay. They generate 99% of their feed on the farm. They maintain 250 milking cows, 100 “non-dairy” animals, 300 heifers, and 170 steers at any one time.
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