Meeting: Oct 5 in Edmunds at Tide Mill Creamery

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Our next meeting will take place almost as far east as you can travel in the continental US: Edmunds, ME on the shores of Cobbscook Bay at Tide Mill Creamery. Cheese maker Rachel Bell recently won her first ACS award and would like to explore the idea of cooperative marketing of cheeses through the Guild at this meeting.

Rachel writes: “We are the last driveway on Tide Mill Rd. You can turn into the main entrance to Tide Mill Farm and drive through the farm and around the dairy barn and on for awhile to get to us (the last driveway on the right before reaching Rt. 1 again) or you can turn right into the second entrance of Tide Mill Rd. and we are the first left. There is a Tide Mill Creamery sign hanging on a rock at our entrance.”

tidemillcreamery.com/
Tide Mill Creamery
Edmunds, ME 04628

2015 ACS Festival of Cheese

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The Festival of Cheese, which concludes the ACS Conference every year is always a highlight of the conference for both the attending cheese makers, as well as the host city because the public is invited to taste and enjoy the bounty of North American cheese!

ACS Providence 2015 Day 3

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Downtown Providence was very quiet as I walked north to the convention center this morning. All of the award winners must have been sleeping in…

AS THE CHEESE TURNS

It’s true what they say: #WrinklesAreSexy. (Watch it here.)

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This was a vertical tasting of two cheeses: Vermont Creamery’s Bonne Bouche, and Jasper Hill Farm’s Harbison (which also has a video of its own). General Manager and Cheesemaker Adeline Druart talked about the process for making and aging Bonne Bouche into the cheese she wants it to be every time for the customer who buys it. Vince Razionale did the same for Harbison. They are similar semi-soft aged cheeses using predominently Geo and P.c. as aging agents. However Bonne Bouche is Goat, Lactic Set, and pimarily Geo. Harbison is Cow, Rennet Set, wrapped in a boiled spruce sapwood band, and primarily P.c. in nature. Bonne Bouche is a week or two younger than Harbison at its peak, and tastes like a great Champagne when it is just drained — the first version of it was only 3 days after make, and had just been sprinkled with vegetable ash.
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