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  • 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 […]
  • Unity Food Hub Offers Aging Space (5/30/2018) - This is from Justin Nadeau– “We have made a few changes this year to our operations and I wanted to reach out. We have three (+/- 400 sq. ft.) cold storage units that are actively being marketed for rented space. I recently started working with a small creamery aging some natural rind gouda. I don’t […]
  • The Art of Natural Cheesemaking class, Feb 2016 (1/5/2016) - DATE: Thursday, February 11, 2016 to Friday, February 12, 2016 TIME: 9AM-5PM Daily LOCATION: Shelburne, VT FEE: $225 (Includes lunch both days; Optional accommodations available at $65/night-double occupancy- tax included) David Asher approaches farmstead cheesemaking from a traditional viewpoint, avoiding the use of unnatural additives and laboratory raised cultures; instead he uses only natural ingredients, […]
  • Dairy Sanitation Workshop June 1st (5/4/2015) - University of Maine Cooperative Extension has announced that they will present a Dairy Sanitation Workshop on Monday, June 1st at the University of Maine Orono campus in the Buchanan Alumni Hall, McIntire Room. The Maine Cheese Guild will co-sponsor the event, and Guild members will receive a discount on the workshop fee. Guild members will […]
  • ACS 2014 — Day 3 (Last Day) (8/4/2014) - This year the Breakfast of Champions — when they present all the award winning cottage cheeses, ricottas, yogurts, and all other dairy products that were judged in competition but are awkward to eat during the Festival of Cheese — has become the Brunch of Champions AFTER the first round of sessions. Therefore I headed straight […]
  • More Info On Wood Shelving (6/23/2014) - I just noticed some more information on wood shelving in the CheezSource, LLC newsletter this month (also on their blog page).
  • Did the FDA just ban European cheese? (6/10/2014) - After “clarifying” it’s position on using wood boards to age cheese by saying that wood can NOT be used to safely produce aged cheese, the U.S. FDA moved to dampen fears it will ban all cheese aged on wood. Meanwhile the American Cheese Society has issued its response to the FDA’s “clarification” on using wood […]
  • June 6 Artisan Cheesemaker Food Safety Workshop in Conn (5/28/2014) - On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut. This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and […]
  • Workshops 2014: Fundamental Affinage, March 28-29 (1/7/2014) - In this two-day work shop, Michael Kalish of Third Wheel Cheese Consulting, will guide you through European styles of affinage. Michael’s workshop finds its balance of theory and practice in a colorful blend of film, photography, interactive lecture, anecdotal experience, and hands-on demonstrations. Michael Kalish co-founded Third Wheel Cheese Consulting in 2012. From 2008 to […]
  • It’s Coming! FSMA Decoded So Far… (9/9/2013) - During a salmonella outbreak of 2008 and 2009 nine people died, 166 were hospitalized and more than 700 fell ill. Authorities ultimately traced the contamination of Salmonella Typhimurium back to peanut products manufactured in a Texas plant owned by the Peanut Corporation of America. According to the US CDC an estimated 48 million people each […]
  • Monroe Cheese: A Delectable Memory (6/15/2013) - The following is from a story written for the Monroe, Maine town archives describing the Monroe Cheese Factory, which operated for at least 50 years in the center of Monroe, near the falls, until 1936. It includes a description of a very particular product — Skipper Cheese — that they specialized in “before the days […]
  • Workshops 2013: Magical Microbiolgical Mystery Tour (5/2/2013) - This is a lecture May 6 (Monday), 2013 from 11am to 3pm Location: Pineland Farms Creamery, New Gloucester, ME DIRECTIONS (link to PDF document): Building # 19 on the map. Have you ever wondered what turns a bland lump of salty curd into the amazing diversity of flavors, aromas, and appearances exhibited by the […]
  • UMaine Dairy Sanitation Workshop (4/22/2013) - May 16, 2013 – 8:00am-5:00pm Nutting Hall, Room 204 – University of Maine, Orono campus (links for directions and a campus map). Lunch is included and coffee and snacks in the morning. Space is limited to the first 30 people. Cost for Guild Members: $30.00 / Non-Guild Members: $60.00 This workshop will cover an overview […]
  • One Day HACCP Course in Maine (3/27/2013) - This course is geared towards those who are interested in creating a product that would be USDA or FDA inspected and thus need to be compliant with the written food safety guidelines those entities require (or will require in the case of the FDA). This one day course will cover how to analyze food safety […]
  • Dairy Sanitation Workshop May 16th (3/13/2013) - The Maine Cheese Guild will sponsor a Dairy Sanitation Workshop to be given by the University of Maine Cooperative Extension in Orono on May 16th. This year it will — for the first time — include a demonstration session of cleaning and sanitizing procedures using dairy production and processing equipment. This is an all-day workshop, […]
  • The Mystery of Microbial Mixes (9/17/2012) - As I reported to the Guild last year, there is a lab at Harvard that is taking an unprecedented look into the microbial communities that make up the rind on aging cheese and they are finding astonishing interactions as well as residents that all help to create the local identity of our local foods. Now […]
  • Artisinal Cheese in NYC (9/7/2011) - I’ll be going to NYC in November and will be attending a class at Artisinal Cheese. From their website: Artisanal has revolutionized cheese appreciation in the United States by making the world’s finest cheeses available nationwide as never before. What sets Artisanal Premium Cheese apart is the art of affinage – an ancient practice by […]
  • Cheese HAACP Training Offered in VT (9/26/2010) - The Vermont Cheese Council will hold a two day Hazard Analysis Critical Control Point (HACCP) training for cheesemakers and cheesemaking operations. Dates: Wednesdays, October 6 and 13, 2010 Time: 9:30am-4pm Location: Provisions International, 42 North Main Street in White River Junction Cost: $100 ($50/day) To register: email Rachel Fritz Schaal or call 866.261.8595 Participants will: […]
  • Sanitation Products Training? (6/15/2009) - From Beth Calder: “I am in contact with our Ecolab rep. His name is Mike Travers. He is really hard to get a hold of, but he is interested in helping the Cheese Guild with further trainings in the future if members are interested. I would recommend that this be held at a site off-campus […]
  • Guild Meeting and Sanitation Workshop (11/18/2008) - May 11 – U of Maine Cooperative Extension, Orono (Sanitation Workshop) *Now Full; No Longer Accepting New Registrations* Agenda: Sanitation Training & Introduction to HACCP for Cheese-makers May 11, 2009 McIntire Room, Buchanan Alumni House; UMaine, Orono campus Time: 10:00am – 4:00pm Lunch is provided. Free for Maine Cheese Guild Members $10.00 for non-Guild members […]

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