Tag Archives: workshops

Dairy Sanitation Workshop May 16th

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umcoopextThe 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, but will include a catered lunch.

May 16, 2013 – 8:00am-5:00pm

Nutting Hall, Room 204 – University of Maine, Orono campus

For directions and a campus map, please visit these web sites:

http://umaine.edu/about/driving-directions/

http://www.umaine.edu/locator/home-2/display-building/?id=261

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 of sanitation topics such as bacterial pathogens related to dairy products, milking/milk room sanitation, as well as facility sanitation. Ronda Stone from the Maine Department of Agriculture, Conservation & Forestry will also talk about sanitation from an inspector’s perspective. Other special guests will include Sarah Spring, Spring Day Creamery who will discuss her own recent sanitation issues and how she overcame them. We will also have hands-on activities in the Pilot Plant to take the theory we learned and put it to practice.

An online registration web site link will be posted on the Maine Cheese Guild web site in the next few weeks.

A detailed agenda will soon follow. Thanks and if you have any questions, please contact Beth Calder at UMCE.

Workshops 2013: Scholarships

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Guild members voted to offer HALF scholarships to two Guild members during each of the scheduled 2013 Workshops (Natural Wraps, and Washed Rinds). Any Guild member was eligible.

The Guild Board members have voted on which members should receive the the scholarships, and the top two vote getters have been identified. (Board members who applied for scholarships were not allowed to vote to award a scholarship for the class to which they applied.)

Congratulations to:

WASHED RIND CHEESES (March 31 – April 1)
Sarah Spring
Heather Donahue

NATURAL WRAPPED AND CLABBERED CHEESES (April 20 – 21)
Sarah Spring
Amy Clark

Thank you to everyone who participated, and happy cheese making!

–Eric Rector
President, Maine Cheese Guild

Workshops 2013: Washed Rind Cheeses

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This is a Hands-on Two Day Workshop
March 31- April 1 (Sunday/Monday), 2013 from 9am to 5pm
Location: State of Maine Cheese Co., Route 1, Rockport

Noted cheese maker and expert teacher Margaret Morris of Glengarry Fine Cheeses in eastern Ontario will be in Maine to teach a class on Washed Rind cheese types: production methods and aging techniques.

Space will be limited to this hands-on two day workshop: the first 15 students who send a deposit into our Guild Treasurer will be guaranteed a spot. Additional students may choose to be placed on the waiting list in which case they will need to be prepared to join the class with a few days notice in case of any cancellations.

Production and technology associated with washed rind cheese making

Day 1:

-to make a St. Paulin style washed rind cheese from cow’s milk.
-selecting lactic culture strains to produce the most diverse flavour profile, the influence of acidity on fine cheese
-discussing the aspects of acidity development during Cheesemaking and post cheese making
-moulding, washing, and aging St. Paulin
-selecting and discussing ripening cultures and their role in washed rind technology
-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.
-discussing how to implement the procedure of St. Paulin recipe to a sheep’s milk cheese within the frame work of a cow’s milk recipe

Day 2:
-to make a Reblochon style washed rind cheese from cow or goat’s milk (due to availability)
-washing cheese rinds, demonstrating the technique used at Glengarry Fine cheese, discussing the types of rind curing methods and aging conditions required to produce washed rinds.
-question and answer session on cheese improvements from cheesemaker’s samples of cheese , evaluation of attendee’s cheese.

COST: $200 for Guild members, $225 for non-members (price includes a one year membership to the Guild)

Send your $100 deposit (checks can be made out to the “Maine Cheese Guild”) to guarantee a spot to:

The Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms
32 Farm View Drive
New Gloucester, Maine 04260