In the off season months only, by prior arrangement.
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.
Please use the contact form below. We are not available by phone. Continue reading
Offered on Monday and Tuesday only.
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. There is some flexibility as to 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! Please read about our workshops here.
February 20 & 21, April 16 & 17 2018
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. Please read about our workshops here.
2 Monday Dates:
January 15 or March 5, 2018
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.
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! Please note: During the winter months, we may need to use cow’s milk instead of goat’s milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk. Please read about our workshops here.
Offered: April 29, 2018 (I won’t have goat milk to run a class Dec – Mar)
Fee: $150, one day workshop
$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.
Pre-Registration Required. Use the Registration Form Below:
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. Please read about our workshops here.
March 11, 2018 – half-day class
Fee: $75 – $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
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.
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!
Offered: 2016 – January 23 & 24, March 5 & 6, April 23 & 24 [NOTE change of April date]
Fee: $300 single $575/couple or 2 family members (one set of handouts)
$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.
Italian Fun
Mozzarella and Ricotta are two iconic cheeses of Italy, and so easy to make! We’ll make both a cultured and a quick mozz, then turn the whey into ricotta.
February 21, 2016
Fee: $100
$50 deposit (nonrefundable) is required at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.
Award-winning Artisan Goat Cheese and Cow Cheese from Midcoast Maine
