{"id":120,"date":"2009-02-17T12:40:36","date_gmt":"2009-02-17T17:40:36","guid":{"rendered":"https:\/\/mainecheeseguild.org\/new\/?page_id=120"},"modified":"2016-04-05T08:20:04","modified_gmt":"2016-04-05T13:20:04","slug":"learning","status":"publish","type":"page","link":"https:\/\/mainecheeseguild.org\/?page_id=120","title":{"rendered":"Learn"},"content":{"rendered":"
\"\"<\/a> Cheesemaking Workshops<\/a> (4\/26\/2025)<\/span> -<\/span> Offered by Caitlin Hunter, Capercaillie Consulting May\u00a0 – July2025 \u2022 Italian Fun – Mozzarella & Ricotta –\u00a0 july 9 \u2022\u00a0 Intro to Goat Cheese – May 28 \u2022 Basics of Home Cheesemaking- 2 day workshop – June 18 & 19 I\u2022 ntro to Hard Cheese 1.5 Days – June 25 & 26 \u2022 Cheesy Gifts […]<\/span><\/div>
\"LEARN\"<\/a> “A Taste of Place: What Makes Your Cheese Special”<\/a> (2\/16\/2025)<\/span> -<\/span>   This event has been Canceled. “A Taste of Place” Since 2013, Peter Dixon & Rachel Fritz Schaal have been making natural cheese at https:\/\/www.parishhillcreamery.com\/. These cheeses are a unique reflection of southern Vermont pastures and the cheese making heritage of that state. As they say, “From breed and feed, range and bedding, handling, pumping, […]<\/span><\/div>
\"training-opportunities\"<\/a> Grant Opportunity<\/a> (10\/16\/2022)<\/span> -<\/span> The Northeast Dairy Business Innovation Center (NE-DBIC) is excited\u00a0to kick off\u00a0the second round of the Dairy Food Safety and Certification Grant. This\u00a0round comes after the success of the 2022 Dairy Food Safety and Certification Grant in which we funded close to $300k for 12 projects across the Northeast. Applicants eligible for these funds must fall […]<\/span><\/div>
\"edibleMaine<\/a> Allison Lakin Article – edibleMaine<\/a> (1\/12\/2021)<\/span> -<\/span> Guild member Allison Lakin of Lakin’s Gorges Cheese is featured in the winter 2021 issue of ediblemaine.com. View the article, New Techniques, Old Tricks.<\/span><\/div>
\"Fondue<\/a> Fondue for Two – Virtual Fondue Class<\/a> (1\/8\/2021)<\/span> -<\/span> Tuesday, February 9, 2021 6:00 PM 7:00 PM Yelp Maine is partnering with the Maine Cheese Guild to bring cheese from the state right to your door! Who doesn’t love a subscription box filled with local love?! Our first event in this series of events features Alexis Godin, Chef\/Owner of Alice & Lulu’s Mountainside Restaurant, […]<\/span><\/div>
\"Workshop\"<\/a> Soft-Ripened and Washed Rind Cheese Workshops are all filled!<\/a> (1\/30\/2020)<\/span> -<\/span> THIS WORKSHOP IS FULL no more applications accepted. Due to the demand for the February 24th workshop, we’ve added a second\u00a0 date: Sunday, February 23rd, at Kennebec Cheesery in Sidney, Maine. Learn more and register for this important workshop here.<\/span><\/div>
\"\"<\/a> Cheesemaking 101<\/a> (1\/10\/2020)<\/span> -<\/span> Guild Board member Eric Rector will be teaching a beginning cheesemaking workshop for MOFGA in January — here is the info and a link to the sign-up page: January 20, 2020 Monday, 10 a.m. to 3 p.m. Cumberland County UMaine Cooperative Extension office 75 Clearwater Dr., Suite 104, Falmouth, Maine Fee: $75 general, $65 for […]<\/span><\/div>
\"Workshop\"<\/a> Farming for Wholesale Workshop<\/a> (11\/8\/2019)<\/span> -<\/span> Maine Farmland Trust Announces Farming for Wholesale 101 Workshops in Early 2020 This track is for experienced farmers who currently sell wholesale and want to expand, and farmers who want to start selling to wholesale markets. Drawing on a panel of business experts from around the state, as well as other growers, we\u2019ll uncover the […]<\/span><\/div>
\"Maine<\/a> Visit us at The Fair<\/a> (9\/10\/2019)<\/span> -<\/span> Maine Cheese Guild members will be chatting up the visitors at the Common Ground Country Fair again this year from September 20th through 22nd. Stop by their booth in the Agricultural Products section and taste and talk Maine cheese and cheesemaking. The Guild is also offering a demo\u2013Cheesemaking in the Home Kitchen in the Country […]<\/span><\/div>
\"LEARN\"<\/a> Cheese Maker\u2019s Resource Conference by Olivia Barber<\/a> (4\/9\/2019)<\/span> -<\/span> Olivia Barber Cheese Maker\u2019s Resource Conference Article April 8, 2019 This February I was fortunate enough to receive a scholarship to attend the annual Cheese Maker\u2019s Resource Conference in New Holland, PA. This was my first time attending any cheese making conference. At the beginning of the conference we were all given a 3 ring […]<\/span><\/div><\/div>\n

Dairy and Cheese Education Opportunities<\/h2>\n

Maine Cheese Guild<\/h3>\n

See Guild Workshops Page<\/a><\/strong><\/p>\n

Regionally<\/h3>\n

Appleton Creamery Workshops<\/a><\/h3>\n

December through April<\/strong><\/p>\n

Maine Cheese Guild member Caitlin Hunter at Appleton Creamery<\/a> is offering Home Cheesemaking , Basic Goat Cheese and other workshops\u00a0 each winter to spring.\u00a0 Caitlin has been making cheese for over 30 years and has won many awards for them. She has also taught cheesemaking at the Vermont Institute for Artisan Cheese, the Morris Farm, and UMO. Visit the links above for the latest information on these workshops and\/or to sign-up.<\/p>\n

Vermont Institute for Artisan Cheese (VIAC)<\/h3>\n

\"viac_300\"<\/a><\/p>\n

For more information and to register for classes:
\nVisit their web site: www.uvm.edu\/viac<\/a>
\nContact: Jody Farnham: Program Coordinator for VIAC
\n255 Marsh Life Science Building UVM ~Campus
\n109 Carrigan Drive
\nBurlington,VT 05405-0044 E-mail: jfarnham@uvm.edu<\/a> \/ Phone 802.656.8300\/ Fax 802.656.00<\/p>\n

The Training Center for Farmstead Milk Processing<\/a><\/h3>\n

Presents:<\/p>\n

A series of two-day workshops in making cheese on the farm, taught by Peter Dixon and special guests. Classes are held at Woodcock Sheep Cheese Farm in Weston, Vermont and Taylor Farm, makers of Farmstead Gouda in Londonderry, Vermont. Through making cheese and other dairy products and receiving classroom instruction at these licensed Vermont farmstead cheese businesses participants will learn the fundamentals of farmstead cheese making and how to set up and improve their own farmstead cheese businesses. During the two days, we will learn to use starter and ripening cultures and make at least two varieties of cheese. There will be a strong focus on the technical aspects of cheese making and affinage as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required. Cost is $250; a $50 deposit is required and the remainder is payable on arrival. Classes are from 9 am to 4 pm each day.<\/p>\n

Contact Peter Dixon at Tel. 802-387-4041 or
\nEmail pdixon@sover.net<\/a> for further details and to register and receive directions.
\nSend deposit to Peter Dixon, PO Box 993, Putney, VT 05346.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dairy and Cheese Education Opportunities Maine Cheese Guild See Guild Workshops Page Regionally Appleton Creamery Workshops December through April Maine Cheese Guild member Caitlin Hunter at Appleton Creamery is offering Home Cheesemaking , Basic Goat Cheese and other workshops\u00a0 each winter to spring.\u00a0 Caitlin has been making cheese for over 30 years and has won […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":3,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-120","page","type-page","status-publish","hentry","post","post-with-thumbnail","post-with-thumbnail-icon"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/pages\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/pages\/120\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}