There are 87 licensed cheesemakers in Maine, and likely more to come, thanks to growing demand for Maine-made cheese. Most local cheese comes from small farms that raise their own goats or cows—or get dairy from neighboring farms. We’ll learn how cheesemakers are contributing to our state's brand and economy.
Guests
- Jessie Dowling, owner of Fuzzy Udder Creamery, president of Maine Cheese Guild
- Eric Rector, owner/cheesemaker, Monroe Cheese Studio; board member of Maine Cheese Guild
- Heather Donahue, co-owner of Balfour Farm, Organic Dairy and Farmstead Creamery in Pittsfield; secretary of Maine Cheese Guild
- David Stone, founder of Forager
Resources
- Gourmet Cheeses: Maine-made Cheeses
- The time for Maine-made cheeseis now
- Maine’s cheesemakers are keeping food safety a top priority
- A Maine Blueberry FarmTurns To Cheesemaking
- 2018 Maine Cheese Festival
- The Maine Cheese Map
- Americans are in love with artisinal cheese
- To Survive Volatile Market, Some Maine Dairy Farmers Think Small
- After four decades in the business, the cheesemakers at York Hill Farm retire
- The American Cheese Society Conferencein Pittsburgh
- Seaweed Mac & Cheese
- "Cheese, Glorious Cheese!" ad - 1987
- Pasteurized vs. Homogenized Milk: What’s The Difference?
- Eventsat Lakin's Gorges Cheese in Waldoboro
https://www.youtube.com/watch?v=C7rzSslub6U