Sunday, October 11, 11-4. We welcome you to tour the farm, meet the goats, sample some cheese and see it being made, eat some pizza straight out of the wood fired oven! We will have many of our cheeses for sale, rain or shine. You can find our location through the Maine Cheese Guild’s Creamery Map here.
I miss my goat TV.
The view from the Creamery window
The Maine Cheese Guild announces a two day workshop with Gianaclis Caldwell —
The Small-Scale Cheese Business
A Guide to Running a Successful Farmstead Creamery
Read about it on mainecheeseguild.org website.
Learn the basics of goat cheese. We will make chevre (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:
February 17
March 16
April 12
Fee: $150 a day
See our Workshop page for details. Download Workshop Registration Form
Someone shook the darn snow globe again! This is the view from the Creamery door this morning.
Every year, dairy farmers are faced with what to do with the male offspring of their cows, sheep, and goats. Come learn one creative way to use this resource and preserve one of the vital cheese making ingredients yourself. Participants will learn how to slaughter, butcher, and harvest rennet from a goat kid.
TBA:
$25-$75 workshop
Fee: sliding scale.
See our Workshop page for details. Download Workshop Registration Form
Occasionally, we can offer advanced cheesemaking for a day at the dairy from late April to October working side by side with us as we go through our daily production. Observe firsthand the basics of making chevre, feta, and perhaps a hard goat cheese. Depending on the schedule and availability, we may also be making cow cheese that day. Limited availability — please email to arrange a schedule.
Fee: $175 a day.
SSee our Workshop page for details. Download Workshop Registration Form
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.
Offered:
February 8
Fee: $150 a day
See our Workshop page for details. Download Workshop Registration Form
Check it out. At market this week in Belfast and Bath Farmers’ Markets.
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:
January 31 & Feb 1
April 25 & 26 (tentative)
Fee: $300
$575/couple or 2 family members (one set of handouts)
A two-day class will be offered at Stone Turtle Baking & Cooking School March 13-14. Please contact them directly for registration.
See our Workshop page for details. Download Workshop Registration Form
Award-winning Artisan Goat Cheese and Cow Cheese from Midcoast Maine
