Tag Archives: guild-workshop

LEARN

Peter Dixon Reverse Engineering Workshop

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Peter Dixon led 17 of us on Apr 5th through a workshop on how to “reverse engineer” a cheese that we like to eat and want to learn how to make. We specifically covered four different cheeses–

–but then discussed many other typs and how to replicate specific flavors and/or textures in our own cheeses.

(starting top left, moving clockwise): Bleu d’Auvergne, Epoisses, Coupole, Crement

In addition to covering investigation and research, we tasted examples of all the cheeses and broke them down categorically. 

During the last portion of the workshop the participants had a chance to share their own cheeses with challenges to get feedback from Dixon and others in the group. Peter also shared samples of a few of his interesting current cheeses. 

It was a great day.  Thanks to Mary Belding and Jessie Dowling for organizing the workshop! 

Workshop

Make Great Milk: Milk Quality Workshop with Gary Anderson

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Monday, April 25th
9:00am to 5:00pm
Governor’s Restaurant Capitol Room
Waterville, Maine
Fee: (includes all materials and a buffet lunch)
$50 for 2016 Guild Members
$75 for non-members (includes 2016 Guild membership)

The Maine Cheese Guild will sponsor a workshop focused on helping small dairies create the best possible milk for their own use, and/or for sale to the growing number of Maine cheese makers. Gary Anderson, Maine’s long-time dairy agent at Cooperative Extension, will cover these topics:

  • What do we mean when we say “milk quality”
  • Maine resources
  • Milk components and characteristics
  • Milk quality of different dairy animals and breeds
  • Quality variation dependent on the end use of milk (fluid, cheese, yogurt, etc.)
  • Animal health
  • Good decisions during the milking process
  • Comparison of milking systems, the challenges and benefits of each
  • Sanitation process and tools
  • The challenges of the organic dairy
  • Proper milk storage, affects on quality
  • Proper milk transport
  • On-farm testing options for dairies
  • Questions, individual troubleshooting

To sign up please send the full workshop fee with your name, phone number, and email address to:

Maine Cheese Guild
c/o Mary Belding, Treasurer
250 Walker Mills Rd.
Harrison, Maine 04040

The Maine Cheese Guild needs to finalize the lunch count ahead of the workshop so we must receive your payment at least 1 week ahead of time to guarantee access to the buffet lunch.

Peter Dixon Workshop: Nov 13-14, 2015

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Soft, Hard, and Stretchy: The Culture of Southern European Cheeses with Peter Dixon

Peter Dixon taught a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He demonstrated making three different cheeses — one stretchy pasta filata type, one aged hard style, one young semi-soft style — and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.

The workshop took place on FRIDAY and SATURDAY, November 13-14 at Pineland Farms Creamery in New Gloucester, Maine. The hours are 8am to 4pm each day.

Here are some pictures of the two-day workshop:

Hooped cheeses ready to drain

Hooped cheeses ready to drain


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