The upcoming cheesemaking program at the Vermont Technical College in October of 2015 includes the following comprehensive courses:
Farmstead and Artisan Cheeses: From Concept to Commerce,
Principles and Practices of Cheesemaking,and
Sensory Evaluation
Specific course details are listed below.
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Our August meeting took place at North Branch Farm in Monroe on Monday, August 10th beginning at 10am. North Branch is a family owned and run, horse-powered, MOFGA certified organic farm located on 330 acres of fields and woodland. Currently they specialize in producing fresh and storage winter vegetables, raw milk, grass-fed beef, pork, and fruit trees, and have now launched an expansion that will include a cheese room and aging facility.
The Guild got a full tour of their current, and future dairy facilities, including a new cheese room and a new aging cave. It was very educational and we wish them the best as they complete their work.
June 15, 6:30-8:30pm: Small Ruminant Parasite Workshop
A workshop for sheep and goat producers is planned for Monday evening, June 15, 2015 at the Maine Forest Service located at 356 Shaker Road (Route 26) in Gray, Maine. Dr. James Miller, a parasitologist from Louisiana State University, will be presenting a talk titled “What sheep & goat producers ought to know about internal parasites”. This workshop is free and open to the public, and is sponsored by the Maine Sheep Breeders Association. Feel free to arrive at 6:00pm for a time to ask specific questions or request advice on addressing parasite problems.