Can’t keep that Jillian away from the kids!
Three Midcoast Maine Farms open 11am to 4pm for this kid and family friendly event, but PLEASE, leave the dog at home.
Kid Hugging Day is April 23. Stop by one of our partner farms, hug some kids, sample some cheese, and welcome the beginning of our cheese making season. Visit Appleton Creamery in Appleton, Copper Tail Farm in Waldoboro, and Fuzzy Udder Creamery in Whitefield.Goat cheese and other products will be available for purchase.
More info on Events at Midcoast Cheese Trail‘s Facebook page
A hands-on workshop in basic home cheese making. In this two-day workshop we’ll be using simple equipment you may already have at home to make a jack cheese the first day, press overnight, then finish the second. In addition, we will also make feta, yogurt, a lactic cheese, quick mozzarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. You will go home with cheese that you’ve made!
January 15 & 16, February 19 & 20, April 29 & 30 (April date may change) 2017
Fee: $300 or $575/couple or 2 family members (one set of handouts)
Two day workshop $50 deposit (non-refundable) due at the time of registration (If a workshop is cancelled due to weather or other reasons beyond our control, workshop is refundable or rescheduled.) We accept cash, check, money order or credit/debit/PayPal. Continue reading
Learn the basics of goat cheese. We will make chèvre (a French style of fresh goat cheese), and many of its variations, as well as feta and a quick mozzarella and ricotta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself!
Offered: April 17, 2017 (This is when enough volume of goat milk becomes available.)
Fee: $150 – one day workshop $50 deposit (non-refundable) due at the time of registration (If a workshop is cancelled due to weather or other reasons beyond our control, workshop is refundable or rescheduled.). We accept cash, check, money order or credit/debit/PayPal. Continue reading
Schedule a private class for your group at your location. $500/day for up to six people, $250/half day. Plus travel. Additional fee if I provide the milk. What cheese would you like to learn? Contact me to discuss a date and cheese possibilities. Fridays and Saturdays not available. Please use … Continue reading
In the winter when the goats are dry, I make cow cheese. Join me for a day of cheesemaking as I make my weekly cheese. Some weeks I will be making a hard cheese — ranging from a tomme to gouda to havarti to jack — and some weeks I’ll … Continue reading
We will spend the day making one hard cheese, but along the way we’ll discuss the different steps that go into making a hard cheese, and how a slight change here or there will result in a totally different cheese. We’ll discuss the differences between milks, starter cultures, rennet, pH, … Continue reading
Mozzarella and Ricotta are two iconic cheeses of Italy, and so easy to make! You will learn how to make both in this half day, hands-on class. February 5 (please not this date change) & February 26, 2017 Fee: $75 – half day class – $50 non-refundable deposit is required … Continue reading