For the first time ever I have a surplus of cheese after the fair. My plan is working – upping production so now I need to find other markets. I still do not think I want to do farmers markets but would like to explore the restaurant scene. Do any of you sell to them? How does it work? I would love to hear your individual experiences, thoughts, suggestions etc
Peter Dixon Workshop: Nov 13-14, 2015
Soft, Hard, and Stretchy: The Culture of Southern European Cheeses with Peter Dixon
Peter Dixon taught a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He demonstrated making three different cheeses — one stretchy pasta filata type, one aged hard style, one young semi-soft style — and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.
The workshop took place on FRIDAY and SATURDAY, November 13-14 at Pineland Farms Creamery in New Gloucester, Maine. The hours are 8am to 4pm each day.
Here are some pictures of the two-day workshop:
Hooped cheeses ready to drain
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Maine Cheese In The News
Here are some interesting links focusing on Maine Cheese and/or Cheese:
A Fuzzy Udder profile and Open Creamery Day article. (Boothbay Register).
AP story on the growth of Maine cheese (“Gouda News…”) (picked up by many US daily newspapers)
Reviving an old Maine Farm (Pumpkin Vine Family Farm) in Somerville in part through cheese making. (Portland Press Herald)
Discoveries about bacteria adaptation using cheese cultures as a study subject. (NY Times)