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
In the off season month. Schedule a private class for your group at your location within a thirty mile radius of Appleton Creamery. $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 the contact form below. 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 be making a bloomy rind cheese. Cheesemaking usually happens on Weds or Thursday, depending on milk delivery schedule. Some flexibility on what we make.
Fee $75. Includes a light lunch. Continue reading
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
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, aging and rind development.
January 12 or March 5 2017
Fee: $125 one day class
$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. Use our online Registration Form below the About section. For Snail Mail Option download and print: Registration Form.
• This class will run from 9 to 3 or 4, depending on the cheese being made. A light lunch is provided.
• All classes must have a minimum of 2 students to be held to cover costs, with a maximum of 6 (our dairy is very small!).
• A take-home cheesemaking kit is available for an additional charge of $25, consisting of a copy of Ricki Carroll’s Home Cheese Making, cheesecloth, cultures, and rennet.
• A slight discount is available for couples or family members, if they can share one set of handouts. If you can provide the milk for the class, a further discount is available.
ONLINE REGISTRATION – you will be forwarded to a secure Paypal gateway upon submitting this form.
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 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. Use our online Registration Form below the About section. For Snail Mail Option download and print: Registration Form. 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
Sunday, October 9 — Goatapalooza! 11-4
Come visit! Tour the farm, meet the goats, enjoy some pizza hot from the oven. Joining us again this year will be Copper Tail Farm with their goat milk caramels, cajeta, and yogurt, Sisters Soap goat milk soaps, Dragon Fly Cove Farm with goat meat products, Back 40 Bakehouse, and local spinner Penelope Olsen will be spinning goat fiber. New this year: Fast Food Prints making tee-shirts on the spot!
We’re pleased to announce that Appleton Creamery cheese will be available this winter at two Midcoast Maine Farmers’ Markets:
Belfast Farmers’ Market
Fridays, 9am to 1pm Nov through March or early April,
Aubuchon Hardware Greenhouse
231 Northport Avenue (Route 1)
Bath Farmers’ Market
Saturdays, 9:00 am – 12:00 pm Nov through April
Bath Freight Shed
27 Commercial St.,
Get your hands in the curd with this two-day workshop where we explore some classic French-style cheeses, including but not limited to camembert, chaorce, tomme, banon, epoisses, chevre. As Charles de Gaulle once famously said: “How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?”, so there is no one cheese that represents France. We’ll explore the different regions of French cheesemaking, and how some of those cheeses came to be. We’ll also discuss milk chemistry, rennet, and the use of starter cultures, and affinage.
Offered: February 6 & 7, 2016
Fee: $300 single,
$575/couple or 2 family members (one set of notes)
$50 deposit (nonrefundable) due at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.