Milk Quality Workshop with Gary Anderson (10/10/2018)- Milk Quality Workshop with Gary Anderson – Thursday, October 30th at State of Maine Cheese Company – 9am to 5pm Register for workshop here. We will spend the day reviewing the biosynthesis of milk and udder anatomy. We will go over managed milking guidelines, milk storage, transport and evaluating milk quality. Specifically, we will cover […] VERY Well Aged Cheese (8/16/2018)- Researchers have analysed a “whitish mass” found in a cloth covered jar in the tomb of an ancient Egyptian nobleman named Ptahmes, and they’ve determined that it must have been an ancient cheese! The tomb was sealed in the 13th century BCE, they think the cheese was made from cow, sheep, AND goat milk, and […] Festival of Cheese — Pittsburgh 2018 (7/31/2018)- What can I say: if this isn’t the ultimate celebration of North American cheese, I don’t know what is… I think every cheese maker and cheese lover should be able to experience this at least once. Day 3: And Away We Go (7/28/2018)- City of Bridges Maine Rocks! (Thanks Arlene!) Saturday skips a breakfast meeting, and condenses the lunch break into the Brunch of Champions, so there were three different session blocks available. First up: Cornerstone Project Peter Dixon, Parish Hill Creamery Rachel Fritz-Schaal, Parish Hill Creamery Mark Gillman, Cato Corner Farm Sue Miller, Birchrun Hill Farm Moderator: […] ACS Awards 2018 (7/27/2018)- Maine is in the house! One winner from the Pine Tree State this year– Congratulations: Winter Hill Farm, 3rd Place for their Feta! Day 2: Digging Into Pittsburgh (7/27/2018)- Our day began early, as it often does on Fridays, with a meeting of the Guild Leaders for breakfast. And right off there was a major success! Arlene had written to the ACS asking that there be some programming at the conference addressing the ongoing Dairy Crisis for both organic and conventional producers of fluid […] Day 1: Welcome to Pittsburgh! (7/26/2018)- We have arrived and are looking forward to learning. First up the Vermont Pancake Breakfast (really good bacon!) followed by the keynote: Ignite Your Goals, by Gary O’Brion. Next up for me: Affinage — Under the Microscope Ben Wolfe, Ph.D., Assistant Professor of Microbiology at Tufts Panos Lekkas, Cellars at Jasper Hill and Jasper Hill […] Cottage Cheese is Current? (6/27/2018)- The New York Times has definitively announced the arrival of Cottage Cheese as America’s newest artisan darling in the Everything Old Is New Again department. Food reporter Kim Severson bases her statement on the success of “Clabbered Cottage Cheese” that Cowgirl Creamery has been making since 1997 when they first started production. Recently Janet Fletcher […] Cheese Calling (6/21/2018)- On January 20th three Maine cheesemakers were featured on the Maine Public afternoon call-in show Maine Calling. You can listen through their on-demand services here — http://mainepublic.org/post/cheesemaking-demand-grows-maine-made-cheese President Jessie Dowling (Fuzzy Udder), Heather Donahue (Balfour Farms), and Eric Rector (Monroe Cheese Studio) sat down with host Cindy Han to talk about Cheese in Maine. We […] The Guild Goes to Vermont! — Part 2 (3/9/2018)- From Burlington you drive East and North to get to the small town of Greensboro (population 750 in the winter, up to 3000 in the summer) which is firmly embedded in one of the three counties that make up the Northeast Kingdom. I drove east on I-89, then exited in Waterbury where I started driving […]
Dairy and Cheese Education Opportunities
Maine Cheese Guild
See Guild Workshops Page
December through April
Maine Cheese Guild member Caitlin Hunter at Appleton Creamery is offering Home Cheesemaking , Basic Goat Cheese and other workshops each winter to spring. Caitlin has been making cheese for over 30 years and has won many awards for them. She has also taught cheesemaking at the Vermont Institute for Artisan Cheese, the Morris Farm, and UMO. Visit the links above for the latest information on these workshops and/or to sign-up.
Vermont Institute for Artisan Cheese (VIAC)
For more information and to register for classes:
Visit their web site: www.uvm.edu/viac
Contact: Jody Farnham: Program Coordinator for VIAC
255 Marsh Life Science Building UVM ~Campus
109 Carrigan Drive
Burlington,VT 05405-0044 E-mail: firstname.lastname@example.org / Phone 802.656.8300/ Fax 802.656.00
A series of two-day workshops in making cheese on the farm, taught by Peter Dixon and special guests. Classes are held at Woodcock Sheep Cheese Farm in Weston, Vermont and Taylor Farm, makers of Farmstead Gouda in Londonderry, Vermont. Through making cheese and other dairy products and receiving classroom instruction at these licensed Vermont farmstead cheese businesses participants will learn the fundamentals of farmstead cheese making and how to set up and improve their own farmstead cheese businesses. During the two days, we will learn to use starter and ripening cultures and make at least two varieties of cheese. There will be a strong focus on the technical aspects of cheese making and affinage as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required. Cost is $250; a $50 deposit is required and the remainder is payable on arrival. Classes are from 9 am to 4 pm each day.
Contact Peter Dixon at Tel. 802-387-4041 or
Email email@example.com for further details and to register and receive directions.
Send deposit to Peter Dixon, PO Box 993, Putney, VT 05346.