We offer our cheese to three area CSAs, Daybreak Growers Alliance, Hatchet Cove Farm, and Hope’s Edge Farm. You can learn more about these offers and find sign up information here.
Join us for our last open farm stand of 2018. Visit with the goats, sample and buy some cheese! Lots of goats milk soap, Appleton creamery teeshirts and aprons, goofy goat buttons and other goat paraphernalia. Dress warmly, this is an outdoor event. Hot chocolate and cookies will be served. Snow date: Dec 23.
780 Gurneytown Road, Appleton, ME 04862 – Map and directions may be found here.
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.
Feb 28 & March 1
$575/couple or 2 family members (one set of notes)
See our Workshop page for details. Download Workshop Registration Form
It never ceases to amaze me that you can take the same basic ingredients: milk, culture, rennet, salt — and by manipulation of time, temperature and agitation, get an incredible array of cheeses. It’s just magic.
..down and down I go, round and round I go
In a spin, loving the spin I’m in, under that old white magic called cheese …