How do you choose the land or the sea? Longtime deep sea fisherman turned goat farmer, Gabriel Flaherty of Aran Islands Goats Cheese, doesn’t have to, the sea surrounds him and runs through his veins. Continue reading
The 23rd Annual Dairy Sheep Symposium is taking place from Nov 30th – Dec 2nd this year at the Estrimont Suites and Spas, Orford (near Sherbrooke), Quebec. The title of this year’s symposium is “Profitability in Dairy Sheep Production”, and it will focus on genetics and nutrition of dairy sheep flocks. Each year the Dairy Sheep Association of North America travels to a different North American location for this event. Quebec is one of the perfect spots for an event like this to be held as it has a vibrant community of sheep-milk producers and artisan cheesemakers. The 2017 symposium will feature discussions on the development of long-term breeding plans, using milk data, the diet of dairy sheep, and the nutrition of youngstock; producer and cheesemaker panels; and presentations from dairy sheep researchers in Canada and the Roquefort region of France. There will also be visits to Quebec dairy sheep and cheesemaking operations — and don’t forget the banquet with dozens of DSANA members’ sheeps-milk cheeses!
For more information click HERE or contact the organisers directly.
Laurel Kieffer (DSANA President): 715-797-3909
Maria-Chantal Houde (2017 Symposium Chair): 819-578-7234
Cheesemaker: Juniper Grove Farm seeks a cheesemaker experienced in lactic and rennet cheeses. Duties will include preparation of milk, transformation, aging, packaging, preparation of orders for sale. There may also be opportunity for relief milking and farmers market sales. You will be working with three others – the herdswoman, relief milker, and owner who makes cheese on your days off. Because of the small and very focused nature of this business, you will have a lot of autonomy. You should be good at problem solving and communicating.
Juniper Grove Farm is the longest running farmstead goat cheese dairy in Oregon, at 24 years. We make pasteurized and unpasteurized cheeses. Working with unpasteurized milk exclusively from our own herd, means we are uncompromisingly attentive to quality. You should share our passion and continuing interest in unpasteurized cheeses.
This is a full time, salaried position with in-kind benefits. Redmond, pop. 26,000, sits at 3000’ in the high desert of central Oregon. Bend, pop. 80,000 is the commercial center 30 minutes away. The central Oregon area is a mecca for mountain bikers, skiers and snow boarders, rock climbers, kayakers, road cyclists, fishermen and hunters. Housing rentals are bargains right now. Please respond by email with a resume and at least two professional references.
Respond to Pierre@junipergrovefarm.com
HOW IT WORKS: On-site cheesemaking classes in the Bay Area. You gather the people. I bring milk and all the supplies. Classes are suited for up to 15 students though not limited to. Choose fromclasses that last an hour to ones that last several. Learn anything from yogurt to feta to mozzarella to farmstead cheddar.
- Ricotta Clouds: This class teaches you how to make whole milk, skim milk and whey ricotta at home. Includes a taste testing of cow vs. sheep ricottas as well as a display of traditional and creative ricotta forms. Class is 2 hours long. ($300)
- Kefir and Yogurt: Learn the simplicity of homemade kefir and yogurt. Learn how to sweeten and flavor these delicious andhealthy foods. Learn about probiotics, shelf life, mother cultures and more. Participants recieve cultures to take home.Class is 3 hours long. ($335)
- Mozz Stretch: After a breeze through cheese chemistry, you’ll jump right into mozzarella stretching fun. Taste test mozzarella varieties. Be inspired with mouthwatering meal ideas. Stretch your own fresh mozzarella knots to take home and enjoy. Class lasts 1 hour. ($375)
- Mozzarella Madness: Start with some fresh milk. End with a buttery ball! This longer class teaches you how to make mozzarella curd (both the old-fashioned way and the quick methods) then moves you through curing and stretching techniques. Cultures and recipes are included. Class is 4 hours long. ($450)