Processing Plant Requirements – an Overview

Rembrant painting of Moses holding the CommandmentsBelow is a link to a PDF document outlining the basics for setting up a creamery and then getting your Maine Dairy Processors license to allow you to sell your products. It was put together by the Maine Micro-Dairy Cooperative which, sadly, is no longer an on-going operation

In addition to the basic regulations, it’s also important to be on top of all the sanitation needs for a dairy processor, something that the Guild and/or the University of Maine Cooperative Extension can help you with. Join the Guild, attend our meetings, and together we can make great cheese together!

From the introduction:

The purpose of this document is to provide a basic overview of the requirements and standards that must be met for the production and sale of milk and dairy products in the state of Maine. It is not intended to replace nor supersede the official Department of Agriculture publication (Chapter 329: Rules Governing Maine Milk and Milk Products) from which it is derived, nor should it seem to take precedence over the judgment and advice of the State Dairy Inspectors who oversee the regulatory compliance of each producer and processor. It should be used as a guide only, in combination with on-site consultation and Department of Agriculture recommendations.

MMDC Summary of Dairy Processing Regs as of May 8, 2007

Maine Cheese Guild

Maine Cheese Guild Quality Statement

The Maine Cheese Guild believes that cheese of the highest quality can only be made with a thorough and regularly refreshed knowledge of food safety.

The Maine Cheese Guild promotes and sponsors regular opportunities to learn about best practices for cheese making. The Guild also believes that the best way for professional* cheese makers to guarantee the quality of their product is by being appropriately licensed by the Maine Department of Agriculture, as only licensed cheese makers are legally allowed to sell cheese to the public, and only licensed cheese makers receive feedback from the dairy regulatory unit through regular testing for contamination and facility inspections. This feedback is critical, together with on-going education, in maintaining the high quality of award-winning Maine cheese.

* professional = selling cheese to the public