{"id":5330,"date":"2020-07-08T12:46:36","date_gmt":"2020-07-08T16:46:36","guid":{"rendered":"https:\/\/extension.umaine.edu\/agrability\/?p=5330"},"modified":"2020-07-10T08:37:47","modified_gmt":"2020-07-10T12:37:47","slug":"caitlin-hunter-notes-from-an-experienced-cheesemaker","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/agrability\/2020\/07\/08\/caitlin-hunter-notes-from-an-experienced-cheesemaker\/","title":{"rendered":"Caitlin Hunter: Notes from an Experienced Cheesemaker"},"content":{"rendered":"

\u00a0<\/em><\/p>\n

\"\"<\/i><\/strong><\/span>In part 2 of my conversation with Caitlin, we talk about her work to establish a high standard for cheese producers in Maine. Caitlin started the Maine Cheese Guild and was its first president, serving from 2003-2007. She mentored dozens of apprentices over her 30 years of making cheese and is very proud that many of them went on to work in the cheese industry or started their own cheese businesses.<\/i><\/span><\/p>\n

You started the Maine Cheese Guild when cheesemaking was in its infancy in Maine. Can you talk about fostering expertise in cheesemaking and developing a consumer base in Maine?<\/i><\/strong><\/span><\/p>\n

MOFGA gave us a big boost in the early 2000s by recognizing the need for more cheese education and helped us form the Cheese Guild (Guild) in 2003. Maine is a very dairy-friendly state. We have sensible but easy rules as well as support from the Dept of Ag. and that helps small-scale producers get started.<\/span><\/p>\n

Education is part of the Guild\u2019s mission. The Guild has sponsored workshops, the food science folks at the University of Maine have provided technical assistance, and most recently Maine Farmland Trust has conducted business workshops. We have created resources and support for cheesemakers that exceed any other state (and little was available in the 90s when us old goats got started).<\/span><\/p>\n

Do you think cheese making in Maine has a healthy future?<\/i><\/strong><\/span><\/p>\n

Absolutely! One of the things that makes Maine a great place to start a cheese business is that you can start on a very small scale. We built a cheese room on a shoestring budget. It took us almost four years and we\u2019ve been playing catch-up ever since, just trying to stay ahead of repairs and things wearing out. But like anything, you can spend endless money on upgrades and the latest and greatest equipment.<\/p>\n

Most of these young folks are NOT thinking about wear and tear on their bodies\u2026. They still carry too many buckets around\u2014bulk tank to cheese vat, whey to pigs, etc.<\/p>\n

In AgrAbility we say, \u201cYour body is your most valuable tool.\u201d <\/i>If you were advising a new cheesemaker on building a cheese processing facility, what would you suggest to prevent wear and tear on the body over time?<\/i><\/span><\/strong><\/p>\n

\"\"Lift NOTHING!<\/p>\n