November 17 & 18 at the Cross Center in Bangor. We’ll be there. Here’s a chance for our northern Maine customers to stock up for the holidays.We’re making cheese to beat the band, so bring your cooler.
The Festival is one of the state’s favorite localvore foodie events, and is presented by Maine Potatoes, the Maine Potato Board – mainepotatoes.com. It’s a tasting and purchasing extravaganza sure to have something for everyone, and for all the folks on your gift list too.
We’ll be kicking off the 2018 goat cheese season with our annual Kid Hugging Day. In addition to our version of kid olympics (baby goats, that is), we’ll be joined at the Farm by the YumBus, offering tacos and crepes, and Stone Fox Creamery ice cream. Fuzzy Udder Creamery will be offering hot chocolate made with goats milk, and sheep’s milk truffles. You can find a map to Appleton Creamery here. Children are welcome and encouraged, but please, leave your pets at home. Map to the farm here.
After you hug our kids, we suggest you catch these other Midcoast Cheese Trail members, also hosting Kid Hugging Day on Sunday. Copper Tail Farm in Waldoboro, and Fuzzy Udder Creamery in Whitefield invite you to stop by the farms on Sunday, April 22, 11-4, to meet and cuddle kids (baby goats), sample and buy the first goat cheeses of the season, and learn about goats and sheep and how cheese is made.
Sunday, January 7th – 11 am to 2 pm. Shed that tree, grab some cheese while you’re here!
Our goats would love to recycle your Christmas tree! Drop off your clean, no-spray, no-tinsel tree for our goats to turn into future cheese. Visit with the goats, and enjoy a cup of hot chocolate! Please, make sure there are no ornaments left on the tree, and no wreaths please. We’re at 780 Gurney Town Road, Appleton, Maine. Find a map to our location here.
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.
About this Workshop
• 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.
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
We’ll be selling our cheese again this year at Sweetgrass Farm Winery & Distillery on December 9 & 10, 11am to 5pm, at their 8th Annual Holiday Open House in Union, Maine. Learn more on their Facebook page.
“This tasting event will feature local foods, wines, spirits and some of our favorite holiday cocktails, like Boozy Hot Chocolate, Santa’s Little Helper, the Merry Cherry and the Grand Cran. Proceeds from the holiday cocktails will go the MCST Baking program. Award winning Appleton Creamery will have an array of their delicious artisan cheese to try and buy including their blue ribbon winner, chèvre in olive oil. Bixby Bars will sample and sell their delicious candy bars and drinking chocolate. Sugar Spell Sweets is bringing a wide selection of cookies, candies, and treats made just for the holidays for you to take home.”