The Maine Cheese Guild is happy to introduce the newest State Dairy Inspector, Beth Williams. Beth grew up on a farm in South China, Maine. She loves animals and enjoys having the opportunity to visit Maine farms, farmers and dairies. We welcome her and wish her success in her new position!
The Oct. 6 Maine Cheese Guild meeting will be held at the University of Maine atOrono from 10:00am to 2:30pm. Gary Anderson and Beth Calder will be hosting the meeting at the Buchanan Alumni House in the McIntire Room. Please contact Melissa Libby if you plan on attending and she will email you a parking pass. Please contact her before Friday afternoon at firstname.lastname@example.org or call her at 207-581-2788. We will be parking at the Newman Center (across the street from Buchanan Alumni) and also in the Nutting Parking Lot after the business meeting.
Please visit this campus map: http://umaine.edu/locator/files/2009/05/2014-2015-Campus-Map.pdf.
At 10:00am to noon we will be having our business meeting and Beth Calder will be presenting results from a 3-part study that she, Gary Anderson and Jason Bolton conducted at the University of Maine in regards to food safety research that pertains to cheesemakers. Coffee, tea and water will be provided from 10:00am to noon.
Please do not bring cheese or your lunch into Buchanan due to their policy. We will be eating lunch in Hitchner Hall.
At noon, we will be driving to Hitchner Hall after the business meeting. Please bring cheese to share and your lunch. We also have the option to purchase lunch at the Memorial Union “to go”, as we will be eating in Hitchner Hall, Room 159 near the Pilot Plant, just follow the signs to the Pilot Plant on the 1st Lunch will be from noon to 1:00pm. Beth, Gary and Mike Murphy will be giving an optional tour of the Pilot Plant, Commercial Kitchen and any laboratories of interest in Hitchner Hall, and we should wrap up the tour around 2:00-2:30pm.
Any questions, please feel free to contact Melissa Libby above, or Beth Calder at
581-2791 or email@example.com.
Driving Directions to UMaine:
From the South Exit 191 (Formerly Exit 50):
• Coming from the south on I-95, take Kelley Road Exit #191.
• Turn right at end of exit ramp. Drive 1 mile to the traffic light.
• Take left onto Route 2. Drive 2.5 miles to the third set of traffic lights.
• Turn left onto College Avenue.
• The Newman Center is located on College Avenue on the left and Buchanan
Alumni is across the street on the right just before the main UMaine campus.
floor of Hitchner.
From the South Exit 193 (Formerly Exit 51):
• Coming from the south on I-95, take Stillwater Ave Exit #193.
• Turn towards Burger King and the shopping center.
• Turn right at the fourth traffic light by McDonald’s and Maine Street Savings
Bank on College Avenue.
• Pass by the Alfond Center and main campus.
• The Newman Center will be on the right (just past the intersection of Munson
Rd. and College Ave.) and the Buchanan Alumni House is across the street on
From the North Exit 193 (Formerly Exit 51):
• Coming from the north on I-95, take Stillwater Ave Exit #193.
• Turn left at the end of the exit ramp.
• Drive 1 mile to the fourth set of traffic lights.
• Turn right onto College Avenue.
• The Newman Center will be on the right (just past the intersection of Munson Rd. and College Ave.) and the Buchanan Alumni House is across the street on the left.
The Guild met at the NEW Fuzzy Udder Creamery in Whitefield for our on August 11th meeting on a hot beautiful Maine summer day. This will have been the third (!) MCG meeting at this farm with three different owners. Jesse bought the farm from Townhouse Farm, the maker of Ewegurt, last winter and moved her entire creamery over from Unity to the farm. Beth of Townhouse Farm who sold to Jessie bought the farm from the Townhouse Farm owners who made Gouda-style cheese and ice cream and who hosted one of the early Guild meetings.
Jesse gave us a tour of her cheese room, milk room, and pastures, and told us about her plans to use (as efficiently as possible) the small amount of land available to make the cheese she has been dreaming of. Right now part of her sheep flock is pastured a mile or so away while everything gets settled.
Eric gave a recap of his visit to the American Cheese Society conference in Sacramento, we discussed why most current Maine cheese makers were women (something Jeffrey Roberts asked Eric at ACS), talked about the upcoming October workshops with Gianaclis Caldwell (October 25 and 26th — stay tuned to the Guild web site for more info), discussed ideas for our Spring 2015 workshops, saw a string of cheese that Caitlin had been sent from Western China, possible Mongolia, and then ate a lot of good cheese that the members brought with them. Thanks to everyone who came!