Soft-Ripened and Washed Rind Cheese Workshops are all filled! (1/30/2020) - THIS WORKSHOP IS FULL no more applications accepted. Due to the demand for the February 24th workshop, we’ve added a second date: Sunday, February 23rd, at Kennebec Cheesery in Sidney, Maine. Learn more and register for this important workshop here. Cheesemaking 101 (1/10/2020) - Guild Board member Eric Rector will be teaching a beginning cheesemaking workshop for MOFGA in January — here is the info and a link to the sign-up page: January 20, 2020 Monday, 10 a.m. to 3 p.m. Cumberland County UMaine Cooperative Extension office 75 Clearwater Dr., Suite 104, Falmouth, Maine Fee: $75 general, $65 for […] Farming for Wholesale Workshop (11/8/2019) - Maine Farmland Trust Announces Farming for Wholesale 101 Workshops in Early 2020 This track is for experienced farmers who currently sell wholesale and want to expand, and farmers who want to start selling to wholesale markets. Drawing on a panel of business experts from around the state, as well as other growers, we’ll uncover the […] Visit us at The Fair (9/10/2019) - Maine Cheese Guild members will be chatting up the visitors at the Common Ground Country Fair again this year from September 20th through 22nd. Stop by their booth in the Agricultural Products section and taste and talk Maine cheese and cheesemaking. The Guild is also offering a demo–Cheesemaking in the Home Kitchen in the Country […] Cheese Maker’s Resource Conference by Olivia Barber (4/9/2019) - Olivia Barber Cheese Maker’s Resource Conference Article April 8, 2019 This February I was fortunate enough to receive a scholarship to attend the annual Cheese Maker’s Resource Conference in New Holland, PA. This was my first time attending any cheese making conference. At the beginning of the conference we were all given a 3 ring […] Cheese Maker’s Resource Conference 2019 (3/28/2019) - Submitted by: Heather Donahue I enjoyed my first trip to the Cheese Maker’s Resource Conference in New Holland, PA. As it is titled, there was a strong focus for cheese makers. While there was a little bit of information for marketing, mongering and managing, much of the conference focused on the needs o f cheese […] ACS Conference 2018 Report (3/28/2019) - Submited by: Heather Donahue The American Cheese Society annual conference for 2018 was held in Pittsburgh, PA. I attended several sessions and a full day workshop on Food Safety Plan development. The Deep Dive and Coaching for Developing a Food Safety Plan(FSP) was a heavy start to the conference for me. It was the first […] 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.
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.