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Author Archives: Maine Cheese Guild

Holiday Cheese Celebration

September 20th, 2017 | Posted by Maine Cheese Guild in Cheese Love | Guild Building - (0 Comments)

Every year the Maine Cheese Guild schedules a “Holiday Party” as the regular Guild meeting in December. We try to schedule little or no Guild business for this meeting, it’s always on a Sunday, and it’s always scheduled to start at noon, two hours later than most of our meetings.

We ask our members to bring a pot luck dish so that the meeting will offer a proper meal, but more importantly we ask members to bring their Holiday Cheese for sampling.

“Holiday Cheese” is not one specific cheese, but a different cheese recipe chosen by Guild members at a meeting earlier in the year, usually a style or type of cheese that is different than what most Guild cheese makers regularly produce. The idea is to encourage all Guild members to try something different that will stretch our skills and maybe even lead to a new product in our inventory. Past Holiday Cheeses have been Cottage Cheese, Romano/Grana-style, Havarti, Cheese Curds, Tomme, and Ricotta.

Earlier this month Arlene at Imagine Dairy Farm sent a recipe to all Guild members for Caerphilly that she got from Margaret Morris’s excellent book The Cheese Makers Manual, and we were instructed to make at least one wheel to bring to the party during the first week of September.

The idea is that we all use the exact same recipe at the same time with the milk that we normally use for our cheeses. That way we can specifically explore the variability in cheeses that come from different herds as well as animals, and we can also discover the effect of the “hand of the cheese maker” on the finished product through the make and the aging. We’ve always found it an excellent learning tool, as well as a tasty way to celebrate then end of another cheese year with our professional peers.

At times we’ve also invited a few of our retail partners to attend for the same educational experience, as well as to interact with cheese makers they may not be familiar with. This has always been a very positive experience for everyone.

So stay tuned, and I’ll try to remember to post a report here on how our Caerphilly tasting turned out this December.

Promotional Idea — Bumper Sticker

July 11th, 2017 | Posted by Maine Cheese Guild in Guild Building | Guild Info | Networking - (0 Comments)

In Maine we have a Guild web site that offers a lot of information about the Guild, both for Guild members, non-members who might like to join, as well as for consumers who are curious about cheese making in Maine and perhaps where they can find some.

For consumers we offer an on-line map of all Guild members who are commercially licensed to sell cheese — this is a benefit of Guild membership, as well as a feature for consumers. Through that map they can see the closest cheese makers to their home, as well as to click through to any cheese makers own web site with more specific information including what cheese they sell and where they sell it.

The idea of a direct and easy way to get consumers to access information doesn’t line up with sub-menus and interior pages of our web site. At the same time we didn’t want the front page of our web site to be dominated with a Guild cheesemakers map. What we came up with instead is to purchase the internet domain “EatMaineCheese.com” and then to redirect all of those look-ups straight to the Guild cheesemakers map on our web site. Once they’ve used the map they may decide to explore the rest of the Guild web site, or not. And, with an easy to remember URL to give to people, we can print bumper stickers and other small give-away promotional material.

Maine Cheese Guild

June 11th, 2017 | Posted by Maine Cheese Guild in Guild Info - (0 Comments)

The Maine Cheese Guild is a group of cheese makers, cheese retailers, cheese equipment suppliers, and cheese lovers of all kinds in Maine. We began in 2003 and currently have about 80 members.

The Guild’s mission is to support and encourage the Maine cheesemaking community. We will do this through development of a collective voice to promote Maine cheese and cheesemakers, educate cheese makers and consumers, coordinate resources and share the joy and art of regional cheeses.

We meet 10 times a year at various locations, mostly at our members facilities. Maine is a big state, and this allows our meeting to be geographically accessible at least a few times of the year for all our members.

In addition we organize events and workshops and festivals for our members as well as for the cheese lovers of our state.

Learn more at our website:

www.mainecheeseguild.org