A total of five awards went to the two Guild members: Pineland Farms Creamery won three awards; Appleton Creamery won two awards. Maine maintains its lock on the Feta category, with each cheese maker winning ribbons there, while Pineland’s Salsa Jack has won awards for several years.

All the 2010 ACS competition awards can be found here.

Soft-ripened white mold cheeses, flavor added:
1st place — Appleton Creamery, “Camella”

Feta, cow’s milk:
3rd place: Pineland Farms Creamery, “Feta”

Feta, sheep’s milk:
1st Appleton Creamery, “Sophia Feta”

Monterrey Jack, flavor added:
3rd place: Pineland Farm Creamery, “Salsa Jack”

Cheese Spreads, flavor added:
2nd place: Pineland Farms Creamery, “Spreadable Salsa Jack”

***MAKE DATE: On or Around Labor Day Weekend***

Last year’s Holiday Tomme event was so successful, this year we’re asking all the Guild members to make a Tomme based on the SAME RECIPE, and then to bring them to the Maine Cheese Guild Christmas party (December 13th at Hahn’s End) to sample them, and the best of them made by licensed cheese makers will be auctioned off as a fundraiser for the Guild.

The differences will be found in the milks (we had cows, goats, sheep, and mixed milks last year), in the hand of the cheesemaker (cutting, stirring, and draining the curd), and in the aging environments (last year many cheeses were aged in large sealable plastic tubs).

The make date is coming up: Labor Day Weekend. On or around the weekend of September 4th, make a 4 lb. (give or take) Tomme using the recipe below using whatever milk you have available. Age them as you would normally age a cheese like this (or discover the joy of aging cheeses by experimenting with this cheese. On December 13th bring them to Phippsburg to sample, and then sell.

All cheese makers should use Peter Dixon’s “Tomme Style Cheese” recipe that is posted on-line here:

http://www.dairyfoodsconsulting.com/recipes_Tomme.shtml

Our next meeting will take place in Monroe at the Monroe Cheese Studio on Monday, October 4th. Stay tuned to this article for more details and directions to be posted.

We had a very pleasant meeting with Scott, Arline, and everyone at Olde Oak Farm in Maxfield, north of Orono. Most interesting was a tour of Scott’s mobile cheese plant — a 12′ x 32′ structure complete with instant hot water, refrigeration, a twelve cheese press, and room for a walk-in cooler — which he moved from his previous location in Orono to this site. As he explained: “We were making cheese within fifteen minutes of the cheese plant being set down on the site.” Not only is the plant mobile, but almost everything in it is mobile, set on wheels. He has made every effort to reduce the lugging and lifting chores of the cheesemaker.

Cara Sammons & Devin Shepard
413 Mann Road
Acton, ME 04001
207 636 7321
207 776 1846

flyinggoatfarmmaine.com
facebook.com/flyinggoatfarm

Flying Goat Farm produces small hand-crafted batches of fresh chevre in several varieties, as well as feta.  We are also known to occasionally make goats’ milk yogurt, and sweet chevres for special occasions.  We strive to manage our small herd of (spoiled) Nubian dairy goats with a primarily natural and holistic approach and it is important to us to know each animal as an individual.  Simply put, we believe that tasty cheese comes from happy and healthy animals!

Available At:

• Sanford Farmers’ Market
• On site or by delivery by appointment only.

A list of participating creameries and links to maps are added below:

View Maine Open Creamery Day in a larger map

Participating Cheesemakers

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

Fern Hill Farm
Robert and Amy Jensen, Owners
150 Wiley Road, Naples, ME 04055
207-693-4320
info@fernhillfarm.com
www.fernhillfarm.com
Fresh goat’s milk chevre. Plain and with herbs. Cheese is available wholesale and locally at natural and gourmet food shops.

Flying Goat Farm
Cara Sammons & Devin Shepard
413 Mann Road
Acton, ME 04001
207-636-7321
207 776 1846
flyinggoatfarmmaine.com
facebook.com/flyinggoatfarm
Flying Goat Farm produces small hand-crafted batches of fresh chevre in several varieties, as well as feta. We are also known to occasionally make goats’ milk yogurt, and sweet chevres for special occasions. We strive to manage our small herd of (spoiled) Nubian dairy goats with a primarily natural and holistic approach and it is important to us to know each animal as an individual. Simply put, we believe that tasty cheese comes from happy and healthy animals!

Garden Lore *** Please note hours are 10a.m. – 2p.m. ***
Lore Lipkvich,Owner/Farmer
40 Blueberry Lane, Mariaville, ME 04605
207-537-5673 or 207-537-3365
gardenlore@rivah.net
Garden Lore is located on the banks of Tannery Brook in Mariaville, ME. Here you will see our farm animals which include goats ranging in age from 8 months to 9 years. The farm also has ducks, chickens and anything else we can pick up along the way. Taste the farmstead and artisan cheeses made here from our Nubian and Oberhasli goats. Several flavored chevres, feta and ricotta and now making aged cow and goat cheeses. Herbs used in flavoring cheeses grown right here on the farm. Take a hay ride and pick out your pumpkin in the pumpkin patch. Hope to see you on Sunday!

Harmony Mill Farm *** Please note hours are 12:00pm – 4pm ***
Deb Dik, Distribution
133 Mill Lane, Waltham, ME 04605
207-584-2035
harmill@mymailstation.com
Harmony Mill Farm is a small family farm that sells raw milk and cheeses. We are located on the shores of Graham Lake in Waltham, Me. Jon and I use organic practices to produce our milk and care for our cows. Jon is our cheesemaker and is perfecting our Jersey Gold Raw Milk Cheddar. He also makes a heat treated Ricotta and Ricotta Salata, a salted pressed fresh cheese.

The Kennebec Cheesery
Jean and Peter Koons
795 Pond Rd., Sidney, ME 04330
207-547-4171
www.kennebeccheeesery.com
kennebeccheesery@gmail.com
Kennebec cheeses reflect the mix of cheese makers, Kiwi and Yank, bringing pastoral skills and recipes from New Zealand back to the family farm in Sidney, Maine. We handcraft small batches of cheese and yoghurt from Alpine goat 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.

Longfellow’s Creamery at Second Chance Farm
Kathy Trodden, Owner/Cheesemaker
PO Box 431, Phillips, ME 04966
207-639-2074 or 207-639-2119
www.longfellowscreamery.com
kht@adelphia.net
Farmstead raw milk gouda, cheddar, and camembert, plus fresh mozz, feta, and yogurts. Come taste some cheese and visit the cows and calves.

Olde Oak Farm
276 Bunker Hill Rd.
Maxfield, ME. 04453
207-732-7719
oldeoakfarm@gmail.com
Visit our farm at our new location and sample our fresh and aged cheeses. All our cheeses are made with fresh milk from our own Nubian goats and with the delicious, organic milk from the Jersey cows at our partner farm, Clovercrest. We are two family farms working together with a passion and dedication to our animals and the milk they provide. Meet the cheesemakers and the goats (the true artisans) of Olde Oak Farm.

Painted Pepper Farm ***open Saturday, Oct. 9th only, 11am – 3pm***
Lisa Reilich
55 Goods Point Road, PO Box 203
Steuben, ME 04680
207 546-9777
ppfarm@downeast.net
www.paintedpepperfarm.com
Painted Pepper Farm, a saltwater family farm nestled in a downeast coastal woodland, produces a delicious goat’s milk yogurt year-round exclusively from our organically managed herd of Nigerian dairy goats. Other dairy delights — fudge, ice cream & chevre — are available seasonally.

Pineland Farms Creamery ***open at 9am***
Mark Whitney, Creamery Manager
92 Creamery Ln., New Gloucester, ME 04260
207-688-6400
207-688-6411
www.PinelandFarms.org
mwhitney@pinelandfarms.org
Tours will be available from 9am-2pm so that you may watch and learn as we craft a batch of our award-winning farm fresh cheese. Sampling opportunities will be plentiful, so mark your calendars and come on down to Pineland Farms for a day of food and festivities

Seal Cove Farm
Barbara Brooks
202 Partridge Cove Rd., Lamoine, ME 04605
207-667-7127
sealcovefarm@midmaine.com
www.mainegoatcheese.com
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.

Spring Day Creamery
Sarah Spring, Owner
42 Day Road, Durham, ME 04222
207-353-8289
springdaycreamery@me.com
Fresh, mold-ripened, and aged cheeses from locally-produced goat and cow’s milk; hand-crafted in a galley-sized cheese room.

State of Maine Cheese Co.
Cathe Morrill, Owner
461 Commercial St., Rockport, ME 04556
207-236-8895/800-762-8895
www.cheese-me.com
admin@cheese-me.com
Hand crafted natural and organic cheeses – Cheddars, Monterey Jack (plain & spiced), Caerphilly, Colby and Derby

Sunset Acres Farm
Anne Bossi & Bob Bowen
769 Bagaduce Road, Brooksville, ME 04617
cheesewhiz@hughes.net
207 326-4741
Using the milk from our herd of 65 dairy goats, we make many different kinds of fresh and aged cheeses. We also sell raw and pasteurized bottled milk.

Townhouse Farm
Beth Whitman
35 Townhouse Rd
Whitefield, ME 04353
207-549-5670
ewegurt@gmail.com
Townhouse Farm specializes in Middle Eastern style cheese and yogurt. We offer the following products: “Ewegurt” (sheep milk yogurt) – the ORIGINAL Greek Style yogurt; Feta (goat milk); Halloumi (Cypriot frying cheese from cow milk); Morgandie (a mild aged cheese from cow milk); Chevre – plain, herb, garlic, zanzibar; and cultured butter.

BENEFIT SUPPER

Lisa Reilich of Painted Pepper Farm was in a serious auto accident on May 25th. She needs our help. Join us for a spaghetti supper with salad and dessert and silent auction to help Lisa and her three girls.

DATE: July 24th, 2010
PLACE: First Congregational Church of Ellsworth
TWO SEATINGS: 5pm & 6pm
PRICE: $8 per person at the door & $7 before July 20th

Sponsored in part by:
Mix & Match 4-H Goat Club, First Congregational Church, and many generous donations from friends and business associates of Lisa Reilich. For more information or to purchase tickets before July 20th, contact Ruth Tainter 664-7520 or Lore Lipkvich 537-5673. Also, contributions can be mailed to Ruth Tainter.