A Maryland cheesemakers guild: Supporting producers, connecting with consumers

A Maryland cheesemakers guild: Supporting producers, connecting with consumers

Summary

In 2007, the General Assembly approved a pilot program allowing a few Maryland farmers to make raw milk cheese that is properly aged for 60 days. The program was initially set to expire in five years, but the time limit was lifted in 2009 because farmers were having trouble getting banks to lend them money for cheese-making ventures with a fixed end date.

Despite the arduous health department regulations and production concerns, Maryland now boasts 23 artisan and farmstead cheese producers. Much of the industries success can be contributed to producers’ proximity to the markets in the Baltimore-Washington corridor and the public’s desire for all things local. Also, grow in the local cheese market has become an unstoppable force, in large part because of passionate cheese makers who are propelling the movement forward.

In the spring of 2015, a small group of producers and agriculture support specialists met to discuss the idea of forming a Maryland Cheese makers Guild to provide a common voice on regulatory issues and educational and marketing opportunities to help support the industries growth.

Objectives/Performance Targets

Maryland’s cheese makers are scattered across the timeline of production skills, marketing strategies, product identity and branding, ongoing professional development, and consumer education efforts. The Maryland Cheesemakers’ Guild will provide:

1. Representation of cheesemakers concerns for regulatory and business development issues to decision makers in Maryland.
2. Educational opportunities for producers to improve the quality and quantity of their product.
3. Participation in marketing and promotional events such as the Maryland Wine Festival, several local fair events, and the Governor’s Buy Local Cookout
4. Through a dedicated Guild secretary, develop their website for member support plus launch a social media presence.
5. Design, publish, and distribute consumer promotion materials.

Accomplishments/Milestones

April- Project team met at Collen and Mike Histon’s Shepherd’s manor Creamery Farm to design membership program and confirm work assignments. Develop draft of group’s marketing material.  Develop a business plan for the project. Publicize project and Call for member participants.

May-  Open house, dinner, and Guild organizational event held at shepherd’s Manor Creamery. Over 50 producers and support agency people attended the event. Member recruitment and information was distributed by Guild Secretary and Extension Specialist.  Kevin Atticks, founder of Grow and Fortify, spoke to the group about the value of guilds working to promote specific products. He encouraged members to participate in joint marketing events with the wine and distillers Guilds in Maryland. Discussion resulted in developing a list of  Guild Committees and recruiting chairs and members. The group voted to formalize establishment of the Guild and to expand sections of the website.

June-  Worked with the Maryland Farmers Market Association to develop and distribute “Buy Local” marketing rack cards for use at farmers’ markets, festivals, county fairs and other point of sales outlets.

July-  Four Guild members participate in Governor’s  Buy Local Cookout featuring their cheeses and distributing Guild information.

August- Guild hosts Maryland Cheese contest. Attracted over 50 entries.  Guild member meeting held to discuss by-laws, standing committees, officers, plan calendar events and select a financial secretary.

Board of Directors Meeting and establish plan of work for the Guild, assign committee members to tasks, and plan events calendar. 

September-  Four producers participated in the MD Wine Festival. Event attracts 25,00 annually. Producers marketed product and distributed information in a dedicated tent.  Guild member meeting held at festival. By-laws adopted, Board of Directors elected, and Officers elected.

Impacts and Contributions/Outcomes

The Maryland Cheese makers Guild now has a formal structure- By-Laws, a Board of Director’s Officers, Standing Committees, and 28 paid members.

The Guild website, Facebook page, and membership recruiting materials have been updated to reflect the formalized status.

Discussions are underway for Guild members’ to participate in consumer outreach at MD Breweries and for Cheese guild member to join the Grow and Fortify organization for joint promotion.

Regulatory controls and revisions have stalled as the Maryland Department of Health and Mental Hygiene, in July, began challenging Maryland cheese makers’ product recipes for moisture.  The recipe’s were formerly approved and changes will now cause producers substantial costs and possible lose of customers due to changes in the product’s texture and flavor.  Discussions continue at this time.

Collaborators: