The Guild is in full gear for the Spring! Join us at a market, a restaurant, a cheese class, a festival – we want you to taste Massachusetts Cheese!
“Eating New England” series at the KITCHEN, Boston Public Market: March – June
When it comes to food, New Englanders have got it made. Our part of this world is home to some of the best locally-made beers, mead, cider, cheese, meats, chocolate, nuts, pickles and other savory and sweet treats. What’s the best way to explore this wide world of locally-made culinary delights? By tasting them, of course! Join food author Adam Centamore and cheese professionals from the MA Cheese Guild for a series of tastings this spring featuring Massachusetts cheeses from the Appleton Farms booth at the Market paired with local beer, cider, mead, charcuterie and more! Click here for schedule and ticketing information.
Sensory Evaluation of Cheese Workshop: Monday, May 15
This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and resourceful information extremely useful for a wide range of cheese and food professionals.
The course, offered by cheese technologist, cheese educator and sensory scientist Dr. Montserrat Almena, combines practical hands-on exercises with technical lectures, making it extremely useful and enjoyable. In addition to fundamental practical knowledge for your everyday cheese work, this course is an outstanding resource if you are considering the Certified Cheese Professional™ Exam (CCPE). Montse is an ACS Certified Cheese Professional™ herself and multiple time ACS Technical Judge, as well as author of many cheese books and cheese articles (including Cheese Microbes and the Oxford Companion to Cheese books). She has over 25 years of experience teaching cheesemaking courses, sensory evaluation and food pairings workshops, among many other technical factors affecting the quality of cheese from milk to market.
This course is also a unique opportunity for everyone involved with cheese, from beginners and advanced cheesemakers, to cheesemongers and cheese educators, marketing and sales representatives, quality managers, technicians, and chefs, to improve their food sensory skills and the understanding of cheese quality. Space is limited. Please reserve your place asap: Ticket Sales Here
Do you know the difference between a bloomy rind and a blue? Learn all about cheese styles and identification in our Massachusetts Cheese 101 class! We’ll taste a variety of local cheeses and talk about serving suggestions, cheese plates and wine pairings. Classes are scheduled periodically at our retail and restaurant members’ locations across Massachusetts. Admission for these introductory classes is $20 (FREE for our Enthusiast members). Subscribe to our mailing list here to be notified of upcoming class dates.