Resources for Cheesemakers

MEMBER RESOURCES – information and opportunities

The following is a compilation of some of the most commonly requested resource materials for cheesemakers. If you have suggestions for additions to this page, please email the MA Cheese Guild.

Please note that the MA Cheese Guild provides these resources as a service to its members, but that none of the information here constitutes legal advice or endorsement of a particular provider.

American Cheese Society’s Best Practices for Cheesemakers guide: downloadable in PDF format. This Guide is intended to provide an outline of the most significant regulatory requirements for cheesemakers in summary form, and is updated periodically by ACS’ Regulatory Committee.

Click here for a link to the Best Practices Guide.

American Cheese Society’s “State of the Cheese Industry” Survey Results:

From ACS, 26 January 2017: This week, ACS released a Report of Key Findings from our inaugural State of the U.S. Artisan/Specialty Cheese Industry Survey. This report provides a snapshot of the small businesses that make up the community of artisan, farmstead, and specialty cheesemakers in America. As there has been very little data available on this market segment to date, the survey attempts to fill that void by providing data reported directly from producers.

FSMA Overview for Cheesemakers: this 4-page overview of FSMA’s new requirements was prepared by the Maine Cheese Guild for its members.

Click here to read the document.

2017 Cheese Makers’ Resource Conference, January 25-26, New Holland, PA

Click here for more information.

Hygenia ATP Testing System: 25% discount for MA Cheese Guild members

Click here for basic system information; contact Sergei Lepeshinski at Hygenia (sergei@hygenia.com; 805-465-5301) for more information, and reference quote #HSQ023960 for discount. (please note that the Guild does not have a relationship with Hygenia; this is simply a discount negotiated by one of our cheesemakers on behalf of other members who may be interested in the equipment). The price will increase on January 1, 2017.

Cleaning/Sanitizing Dairy Production Facilities: This video was produced by Cornell University for small-scale dairy producers, and provides a good overview of sanitization best practices (click title for YouTube link).

MVP ICON ATP Testing System Discount: click here for information – special price for MA Cheese Guild Artisan Members

FSMA Regulations, Annotated: click here for Deb Shapos’ annotated copy of the FSMA regulations as applicable to cheesemakers

The Dairy Goat Handbook, by MA Cheese Guild Artisan member Ann Starbard:  Written by a dairy goat farmer, this guide combines a deep knowledge of the animals themselves with fifteen years of experience running a successful business. Fully illustrated with photographs of life on a working dairy farm: the goats, the farm, the dairy equipment, and the cheese and milk. This book explains as well as celebrates the life of a dairy goat farmer.

Click here to purchase.