Hey, Look! We’ve added some Mail Order Offerings to our online store. Visit the store, then scroll down past the Order Ahead items. FYI: Basil gods willing we’ll be adding everyone’s’ favorite Basil Chèvre in Oil Six Pack in July and August.
For now we have these items. Links will take you to the item on the store:
Chèvre in Oil Six Pack – obviously six containers of our signature fresh chèvre in oil with red and green peppercorns, herbs and roasted garlic.
Farmers’ Market Favorites Assortment No.1 –Five cheeses: 1 chèvre in olive oil, 1 lime pepper log, 1 chipotle log 0r 0rder Deluxe variation which includes a bag of Brazen Baking Flatbread Skinnies. Some substitutions may be necessary if stock supplies are low.
Farmers’ Market Favorites Assortment No.2 – Four cheeses: 1 spread, 1 log, 1 camdenbert, 1 slice hard cheese or order Deluxe variation which includes a bag of Brazen Baking Flatbread Skinnies. Some substitutions may be necessary if stock supplies are low.
We ship USPS Priority on Monday or Tuesday. Flat rate $25 per order to 50 US States.
We recommend arranging express shipping to areas outside the US Northeast.
EXPRESS SHIPPING AVAILABLE FOR ADDITIONAL CHARGE, invoiced separately. Contact us by email, firstname.lastname@example.org for express rates before ordering.
Visit our Square Store to Order Ahead for Pickup at the farm stand or farmers’ markets.
You will find our Mail Order Offerings at the end of the list.
ORDER CHEESE NOW
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 …