Due to the fantastic and popular success of the Rennet workshop that the Guild and Little Falls Farm put on last spring, we would like to host a mini Rennet/Kid Butchering workshop at Appleton Creamery on May 16. Participants will learn how to slaughter, butcher and harvest rennet from a goat kid. The workshop will go from 10am to 3pm. Cost is $75 or $25 for Journey-persons and apprentices. Please email Jessie at email@example.com for more information or to sign up.
The Morris Farm in Wiscasset will be hosting a beginning cheesemaking workshop on March 12th and 13th 2011. The class will be taught by cheesemaker Jessie Dowling of Appleton Creamery. In this hands-on workshop we’ll cover the basics of home cheesemaking. You will learn how to utilize the tools you have at home with ingredients you can find at the grocery store, your local CSA, or your local dairy to make delicious cheese, butter and yogurt. We’ll be making feta, jack, 30 min mozzerella, a lactic cheese, ricotta and more! The class will be held from 9-3 both Saturday and Sunday and you get to take home the cheese you make. The cost for the weekend is $100 for Morris Farm Members and and $120 for non-members. You can email firstname.lastname@example.org to sign up, or for more information. More about the Morris Farm or to register online at: www.morrisfarm.org
Many thanks to Patrick Anglade for a “rough” two days of intensive learning. We enjoyed your humor, patience and are awed by your deep understanding of all things cheese! Thanks to all the participants, too, and State of Maine Cheese!
The Maine Cheese Guild is pleased to hold two hands-on, advanced cheesemaking workshops scheduled for this Spring, hosted by State of Maine Cheese Company in Rockport, Maine.
If all cheese looks and tastes like cottage cheese as it comes out of the pot, what turns that squishy mess of milk solids into cheddar or Camembert or Gouda or Gorgonzola or (even) Kraft(TM) Singles? It’s AFFINAGE, which is the French term for the process of taking curds and just pressed wheels of cheese and turning them into the sublime creations we expect to see in the refrigerated case of our favorite cheesemonger. Once you scoop your cheese out of the pot, it’s often a long way from becoming what you are hoping for, and many different factors will determine its fate: temperature, humidity, handling, molds, cultures, salt, and any extra sumpin’ sumpin’ (like leaves or herbs or wine or beer or cider) you choose to apply to it. Patrick will describe all of these processes for taking pressed curds and turning them into ‘the Feet of God.’
April 9th & 10th join French cheese consultant, Patrick Anglade for two days of training in the art of creating aged cheeses: The Art of Affinage, a workshop presented by the Maine Cheese Guild.
This workshop was filled and has now completed
Patrick Anglade will also be available for private full day or half day consultation with prior appointment. If interested, address inquiries to Patrick at email@example.com.