Next Meeting: Nov 10 Annual Meeting in Rockport

Our next Guild meeting will be our Annual Meeting which will take place on Monday, November 10th beginning at 10am at the State of Maine Cheese Co. on Route 1 in Rockport.

We will take care of our regular annual business of electing board members to open slots, determining next year’s meeting dates and destinations, as well as discussion the larger issues around the mission and activity of the Guild this year and into the future. I hope we will see you there.

Open Creamery Day

Open Creamery Day Sunday October 12th, 2014

The Maine Cheese Guild presents

Open Creamery Day 2014

on Sunday, October 12th from 11am to 3pm (unless ***otherwise noted*** below).

As the hardwood foliage bursts in a blaze of colors on Columbus Day weekend, take in the spectacular sights and taste some award-winning cheese during the Maine Cheese Guild’s annual Open Creamery Day. Visit many of Maine’s cheese makers in their creameries, meet the animals, and learn the stories behind Maine’s more than 150 artisan cheeses. Along the way you can also visit a farmers’ market, stop at an orchard, explore one of Maine’s premier breweries or wineries, pick fruit at Maine’s legendary orchards, and drop-in on one of the many artisan bread makers our state has to offer. You’ll love the views, and the taste of Maine cheese, straight from the source, will be the best memory of all!

Click on any marker on the map to read details. An alphabetical listing also follows the map. View enlarged map in its own window.

Open Creamery Day Participants 2014

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Appleton Creamery: 44.273386, -69.235212
Balfour Farm: 45.061995, -68.994141
Breakwater Vineyards: 44.067328, -69.093797
From The Country Farm: 44.306060, -70.135745
Fuzzy Udder Creamery: 44.222732, -69.607333
Kennebec Cheesery and Koons Farm: 44.448331, -69.787649
Seal Cove Farm: 44.490384, -68.307793
Silvery Moon Creamery at SmilingHill Farm: 43.652307, -70.392383
Spring Day Creamery: 43.982818, -70.062152
Sunflower Farm Creamery: 43.841005, -70.298784
Winter HIll Farm: 43.898214, -70.098367

2014 Participating Cheesemakers
(Last updated September 4th)

Appleton Creamery [1 ]
Caitlin Hunter, Owner
780 Gurney Town Road, Appleton, ME 04862
Visit the goats and sample the award-winning cheese at Appleton Creamery in Appleton. Cheese is handcrafted daily using traditional methods with the milk from our herd of Alpine goats and a nearby sheep dairy.

Balfour Farm [2]
461 Webb Road, Pittsfield, ME 04967
Balfour Farm joined the Maine Cheese Guild in 2011. We are a MOFGA certified organic dairy farm. Our Normande and Jersey herd produces award winning quality milk that is bottled right on the farm. In 2011 we began offering fresh cheeses and dairy products: Bevre (our cows’ milk version of chevre), ricotta, feta, queso fresco, cultured butter and buttermilk, greek style yogurt, traditional yogurt, and a variety of hard cheeses: Tomme, Gouda, Cotswold and others. As a diversified farm, we have a laying flock producing fresh eggs, and have beef and pork available from time to time. Our farm store is open Thurs, Fri, Sun 7am to 7pm and Sat 4-7pm

Breakwater Vineyards [3]
35 Ash Point Drive, Owls Head, ME
Breakwater Vineyards, an award winning Maine winery, is located just off the coast in Owls Head. In addition to the vineyards, the farm also has a small herd of dairy goats and produces fresh goat cheese. Wine tastings are offered six days a week from Mid May to October. On Open Creamery Day we offer tours of the dairy barn, meet and greet the goats, tours of the winery and vineyards, and wine tastings with special goat cheese pairings.

From the Country Farm [4]
Stacy Dexter
23 Austin Rd., Leeds, Maine 04263

We are a diversified farm located in Leeds Maine. You are invited to come to the country to meet our blended herd of Nubian, French Alpine and Saanen dairy goats who provide us with great tasting creamy milk which we then turn into fresh cheeses and highly sought after soap. Sit a spell and enjoy the view while sampling cheese, chatting about goats or just to watch the antics of the summer babies. Our new Farm Store will be open!

Fuzzy Udder Creamery [5]
Jessie Dowling, cheesemaker-farmer-activist
35 Townhouse Rd., Whitefield, ME 04353

Fuzzy Udder moved from Unity to their new home in the heart of Whitefield in December 2013. We milk sheep and goats onsite and buy organic cow’s milk from Two Loons Farm in South China. Our animals are raised on pasture, fed organic grain and Maine grown oats and lots and lots of love. We make a variety of fresh, soft-ripened and aged cheeses from cow, sheep and goat milk. Come meet our fuzzy critters and taste our cheeses!

Kennebec Cheesery and Koons Farm [6]
Jean and Peter Koons
795 Pond Road, Sidney, ME 04330

Licensed in 2008, we handcraft small batches of cheese and yoghurt from Alpine and Saanen goats and organic Jersey cows’ milk. The goats are raised on pasture and GMO-free grain here on Koons Farm and Willie raises his cows on nearby Woodside Farm. We also have a flock of Katahdin sheep. Come see our new solar panels on the cheesery.

Seal Cove Farm [7]
***open at 9am***
Barbara Brooks
202 Partridge Cove Road, Lamoine, ME 04605
Fresh and aged goat cheese. Our high producing herd of 125 goats is our foundation. We have been making and selling cheese since 1980. Our commitment to producing the highest quality milk, an element in superior cheeses, continues. Come and sample our gelato and our own pizza made in a wood fired oven.

Silvery Moon Creamery at Smiling Hill Farm [8]
781 County Rd (Rte 22), Westbrook, ME 04092

Silvery Moon Creamery has been making award winning cows’ milk cheeses since 2003. Meet the Smiling Hill Farm’s cows, whose milk we use for our cheeses. Sample our variety of fresh and aged cheeses. Talk to the cheesemakers. Cheesemaking demonstrations. Event takes place at the Smiling Hill Farm store/ice cream barn on top of the hill.

Spring Day Creamery [9]
Sarah Spring, Owner
42 Day Road, Durham, ME 04222
207-200 8371

Attached to an 1848 farmhouse, Spring Day Creamery hand-crafts small batches of cheese from locally-sourced milk. Come try some soft-ripened Evangeline and award-winning Spring Day Blues.

Sunflower Farm Creamery [10]
Hope Hall
12 Harmon Way, Cumberland, Maine 04021

Chris and Hope Hall are high school teachers and small farmers. Their teen daughters led them towards Nigerian Dwarf goats years ago and since then the passion for these mini dairy goats has become a family affair. This spring, their 44 kids unexpectedly became stars of a viral You Tube video “The Running of the Goats.” They process a small volume of milk each day into delicious chevre, feta and cajeta and spend a lot of each day spoiling their herd of 23 goats. They welcome visitors who will enjoy snuggling this year’s kids, touring the cheese kitchen and visiting with other local farm vendors

Winter Hill Farm [11]
Steve Burger and Sarah Wiederkehr
35 Hill Farm Road, Freeport, Maine 04032
Set atop a hill surrounded by woods and rolling pasture in the beautiful southern midcoast region of Maine, Winter Hill Farm is a small, family run farm in Freeport. We manage a herd of very rare Randall cattle along with a few Jerseys, and operate a small farmstead creamery producing raw milk, yogurt, and artisanal cheeses. We make fresh cheeses (ricotta, fromage blanc and feta) as well as an aged raw milk tomme, several bloomy rind cheeses and a washed rind cheese. We also raise Berkshire pigs, laying hens, and seasonal vegetables for markets and a CSA. Come visit the animals and taste the cheeses at our beautiful farm.

Guild Statement Related To Local Food Ordinances

logo_200_lowThe Maine Cheese Guild stands by it’s Quality Statement, issued in May 2009, with regard to the Local Food Ordinance proposals we have seen, and to the legislative bills introduced for the 2011 session (LD330 and LD366).

Our testimony against LD330, given to the Joint Standing Committee on Agriculture, Conservation, and Forestry at the March hearing on this bill follows:
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Big E 2014 Award Winners

Maine was well represented among the award winners at the 2014 Big E Cheese Competition:

  • Crooked Face Creamery won a Gold medal for her Herbed Ricotta Spread with Roasted Red Pepper; a Silver medal for Herbed Ricotta Spread with Garlic and Rosemary; and Bronze medals for Whole Milk Ricotta, and Herbed Ricotta spread with Lemon and Rosemary.
  • York Hill Farm won Gold medals for Chevre Roll with Dill & Garlic, Chevre Roll with Black Peppercorns and Garlic, and Fresh Chevre; and a Silver medal for Chevre Roll with Green Peppercorns and Nutmeg.
  • Flying Goat Farm won a Bronze medal for Grace.

Congratulations to all three cheese makers!

Caldwell Workshops October 25-26th 2014

Gianaclis Caldwell will be in Maine for the American Dairy Goat Association convention, this year being held in Portland, Maine during the week of October 20th. She will be leading sessions during the conference on the basics of cheese making for the ADGA members who attend. As a result, the Maine Cheese Guild has arranged for author and cheesemaker Caldwell to also teach 2 advanced one-day workshops in Rockland at the State of Maine Cheese Co.:

  • Pasta Filata and other Italian style cheeses will be explored on Saturday, October 25th. This style, literally “spun paste” in Italian, is responsible for cheeses such as Mozzerella, Provolone, Caciocavallo, and Scamorza, and it represents a very different process from the typical process of simply draining curds into a solid form for serving or aging.
  • Affinage (“Refinement” in French) and the art of aging cheeses of all types will be the subject of her workshop on Sunday, October 26th. Caldwell will speak about techniques from vat to mold to cave (and mold!) for successfully escorting bland lumps of curds into a sophisticated assortment of flavors and textures that are only possible through Affinage.

SITE: State of Maine Cheese Co., Rockport

FEE: $100 for Guild Members, $125 for non-members (includes a Guild membership) for EACH day (Both classes are therefore $200 for members and $250 for non-members). Make sure you specify which day you are signing up for if it’s only one. Registration will be set when deposits are received. Deposits will be refunded for cancellations up to a week before the class begins, after which they are not refundable. If there are more registrations than space available, later registrations will be notified and a waiting list will be started — deposits will be returned for those on the waiting list who cannot be accommodated.

To reserve a space, send a $50 deposit per class (with a note indicate the class you wish to attend; the balance is due when you arrive) to:

Maine Cheese Guild
c/o Mark Whitney, Treasurer
Pineland Farms Creamery
92 Creamery Lane
New Gloucester, ME 04260

About Gianaclis Caldwell:
Gianaclis Caldwell grew up on a small family farm in Oregon, where she milked cows, ran a dairy cow 4-H club, and learned to raise organic produce and meat. In 2005, Gianaclis returned to the property with her husband and their two daughters where they now operate Pholia Farm, an off-grid, raw milk cheese dairy.

Gianaclis’s aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman’s Mastering Cheese, in which her Elk Mountain cheese is included in a short list of “rock stars of the 21st century.” Her Hillis Peak cheese was the centerfold cheese in the winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication, Cheesemaking, by Hobby Farms magazine for their Popular Kitchen Series. She has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at Pholia Farm and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and theMother Earth Newsfairs.

Caldwell is the author of The Small-Scale Dairy, a guide to the production of high quality, farm fresh milk, The Small-Scale Cheese Business, a guide to producing and selling artisan cheese, and Mastering Artisan Cheesemaking, which won a 2013 Foreword Book of the Year Award in Reference and was an International Association of Culinary Professionals finalist. Her photographs and writing appear regularly in numerous publications, including Culture Magazine.

Serving the interest of cheese-makers and cheese lovers in Maine and beyond