Fuzzy Udder Creamery's guest appearances

Fuzzy Udder Creamery

Cutting the Curd

Inside Maine with Senator Angus King

Love Maine Radio with Dr. Lisa Belisle

The Collective Creamery Cheese Podcast

OwlTail

According to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in the state is growing. This includes cheesemakers - some new, and some who have been making cheese for years and are growing their operations. Jessie Dowling, founder of Fuzzy Udder Creamery is here to talk with us about her cheeses, her farm, and the state of cheesemaking and distribution in Maine including the Maine Cheese Guild and the annual Maine Cheese Festival.Photo Courtesy of Jessie Dowling.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

According to the <a href="https://umaine.edu/mitchellcenter/" rel="nofollow" target="_blank">University of Maine Senator George J. Mitchell Center for Sustainability Solutions</a>, the number of young farmers and food producers in the state is growing. This includes cheesemakers - some new, and some who have been making cheese for years and are growing their operations. Jessie Dowling, founder of <a href="https://www.fuzzyudder.com/" rel="nofollow" target="_blank">Fuzzy Udder Creamery</a> is here to talk with us about her cheeses, her farm, and the state of cheesemaking and distribution in Maine including the <a href="https://mainecheeseguild.org/" rel="nofollow" target="_blank">Maine Cheese Guild</a> and the annual <a href="https://www.mainecheesefestival.org/" rel="nofollow" target="_blank">Maine Cheese Festival</a>.Photo Courtesy of Jessie Dowling.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!Cutting the Curd is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Cheesemaking in Maine: Fuzzy Udder Creamery

Jessie Dowling

In this episode, the Cheese Dames look north to Maine, where a campaign for food sovereignty has made the state a haven for artisan cheesemakers. We sat down with Jessie Dowling of Fuzzy Udder Creamery discuss the opportunities and challenges Maine’s regulations around dairy and cheese — the most permissive in the country — have created for the state’s bustling cheesemaking community.We want your feedback! If you listen, please take our brief survey about the podcast: https://www.surveymonkey.com/r/V7LDT29

In this episode, the Cheese Dames look north to Maine, where a campaign for food sovereignty has made the state a haven for artisan cheesemakers. We sat down with Jessie Dowling of <a href="https://www.fuzzyudder.com" rel="nofollow" target="_blank">Fuzzy Udder Creamery</a> discuss the opportunities and challenges Maine’s regulations around dairy and cheese — the most permissive in the country — have created for the state’s bustling cheesemaking community.We want your feedback! If you listen, please take our brief survey about the podcast: <a href="https://www.surveymonkey.com/r/V7LDT29" rel="nofollow" target="_blank">https://www.surveymonkey.com/r/V7LDT29</a>

An Interview with Jessie Dowling of Fuzzy Udder Creamery

Jessie Dowling is a cheesemaker whose company, Fuzzy Udder Creamery, is based in Whitefield. She is also president of the Maine Cheese Guild and has a master’s degree in food policy.  Sam May is advisory board chair at Maine Harvest Credit Project, an organization aiming to open a credit union supporting small farms and food businesses. Sam grew up in midcoast Maine, where he co-founded Smith and May in West Rockport and helped his brother start Peter Ott’s, a restaurant in Camden. After earning an MBA in international business, he worked in Silicon Valley as an equity research analyst and managing director at Piper Jaffray Companies covering technology stocks worldwide. In 2005, he moved to Hong Kong and helped Chinese companies navigate US capital markets until his return to Maine in 2011. Sam currently serves on the board of the Maine Organic Farmers and Gardeners Association (MOFGA), where he sits on the executive, finance, and fundraising committees. He also serves on the steering committee of Slow Money Maine.   https://www.themainemag.com/radio/radio-guests/jessie-may-fuzzy-udder-creamery-sam-may-maine-harvest-credit-project/

Jessie Dowling is a cheesemaker whose company, Fuzzy Udder Creamery, is based in Whitefield. She is also president of the Maine Cheese Guild and has a master’s degree in food policy. Sam May is advisory board chair at Maine Harvest Credit Project, an organization aiming to open a credit union supporting small farms and food businesses. Sam grew up in midcoast Maine, where he co-founded Smith and May in West Rockport and helped his brother start Peter Ott’s, a restaurant in Camden. After earning an MBA in international business, he worked in Silicon Valley as an equity research analyst and managing director at Piper Jaffray Companies covering technology stocks worldwide. In 2005, he moved to Hong Kong and helped Chinese companies navigate US capital markets until his return to Maine in 2011. Sam currently serves on the board of the Maine Organic Farmers and Gardeners Association (MOFGA), where he sits on the executive, finance, and fundraising committees. He also serves on the steering committee of Slow Money Maine. <a href="https://www.themainemag.com/radio/radio-guests/jessie-may-fuzzy-udder-creamery-sam-may-maine-harvest-credit-project/" rel="nofollow" target="_blank">https://www.themainemag.com/radio/radio-guests/jessie-may-fuzzy-udder-creamery-sam-may-maine-harvest-credit-project/</a>