Kid Hugging Day, New Farm Stand, Appleton Cheese Trail

Elizabeth-hugging-kids

Apprentice Elizabeth showing some goat love at the Belfast Farmers’ Market.

Saturday, April 30, we’re having our first Annual Kid Hugging Day at Appleton Creamery. We invite you to come on out to the farm between 11am and 4pm to meet some of our future generation of milkers, and get in a little goat snuggle. Then, follow the newly created Appleton Cheese Trail, and visit ME Water Buffalo Co., and hug some of their calves!

You can read all about our new farm stand and the Appleton Cheese Trail here. We’ll be open at the farm for goat viewing and cheese buying every Saturday, 11 to 5 from June 18 through October. At the farm you’ll also have the option of purchasing a cheese tasting plate guided by one of the Appleton Creamery cheesemakers.

Appleton Creamery Farm Stand

Winter Market Update 2015-16

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)
Belfast, Maine

Bath Farmers’ Market

Saturdays, 9:00 am – 12:00 pm Nov through April
Bath Freight Shed
27 Commercial St.,
Bath, Maine

French Fun Workshop 2016

hands in curdsGet 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.

 

 

Basics of Goat Cheese 2015-16 Workshops

ACS 2015 Blue RibbonTHIS WORKSHOP IS FULL. 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.

Offered: Nov 22,  2015 & April 17,  2016 (I won’t have goat milk to run a class Dec – Mar)
Fee: $150 a day

$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.

 

Home Cheese Making Workshops 2016

making cheeseA 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 2016 Workshop

Making MozzerellaItalian 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.

 

Basics of Hard Cheese Workshops 2015-16

mainechegoWe 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.

Offered:
 November 11, 2015  & January 18, 2016
Fee: $150 a day

See our Workshop page for details. Download Workshop Registration Form