June 24, 2024
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Kristina Buckley
When we think of the local food scene here, Maine’s award-winning artisan cheeses and dairy products are certainly top of mind. From goat chevre to a nice aged cheddar, and everything in between, there is a cheese for every dish and occasion.
During June’s Maine Dairy Month we caught up with the Maine Cheese Guild’s incoming Executive Director Irene Burgess and their outgoing Executive Director Ron Dyer about what the special sauce is that makes Maine cheeses so unique and how consumers can get their hands on all that Maine’s creameries have to offer.
Q: What is the Maine Cheese Guild, and how did it come to be?
A: The Maine Cheese Guild, established in 2003, serves the interest of cheese makers and cheese lovers in Maine and beyond. We do this by supporting and encouraging the Maine cheesemaking community through collaboration, promotion, and educational opportunities. We know that sharing the joy and art of regional cheeses is the most important thing we do.
Q: What is your favorite thing about Maine dairy producers and/or their products?
A: The great variety of local, award winning, and delicious cheese products that can be used at home and commercially. And, if you meet our amazing cheesemakers, you will come to know some of the most talented artisans in the Maine (and in some cases international!) food world.
Q: In your view, what are the biggest challenges that Maine dairy farms and creameries are facing?
A: Pricing and distribution can be serious challenges given the rural nature of our state. We are interested in telling the story of how value-added dairy (say cheese!) can be one answer to helping save more farms and to feeding our neighbors. And we have an ongoing commitment to finding ways to get more of our products to more markets, thereby building the momentum to improve the bottom line for our producers.
Q: Is there something you’d like the public / your greater community to know about Maine dairy producers?
A: We are so proud of the variety, creativity and focus on quality of our cheese makers. We encourage chefs, mongers, distributors and consumers to find their favorite cheese makers and enjoy local Maine produced cheeses every day. There are 80 of us to choose from!
Q: What’s one goal you have for the future of the dairy industry / dairy product sector as a whole?
A: Increasing access and availability of Maine cheeses across the board is needed. Improving the ability of consumers and chefs to purchase and enjoy our products is an ongoing goal of the Maine Cheese Guild.
Looking to be a part of all the cheesy action?
Part of the mission of the Maine Cheese Guild is to hold fun, educational, and fascinating events that give people a chance to learn from and sample the best cheesemakers in Maine. This year, join them for the Maine Cheese Festival at Manson Park in Pittsfield on September 8th and the Open Creamery Day on October 13th - mainecheeseguild.org.
