October 2, 2013

Open Creamery Day: Participating farms, cheeseries, creameries

Here’s a list of Maine creameries participating in Open Creamery Day on Oct. 13. All events will take place between 11 a.m. and 3 p.m., unless otherwise noted:

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Sarah Wiederkehr describes Winter Hill Farm's Randall cows as "the rarest cows in the Western Hemisphere."

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APPLETON CREAMERY

780 Gurney Town Road, Appleton 04862

info@appletoncreamery.com

appletoncreamery.com

Visit the goats and sample the award-winning cheese at Appleton Creamery. Owner Caitlin Hunter says she’ll be doing milking demonstrations as well as teaching mozzarella stretching for pizza that she’ll bake in the creamery’s own pizza oven. Tours and tastings will be offered all day. Hunter suggests guests include visits to local wineries in their plans, including Sweetgrass Farm and Savage Oakes in nearby Union and Breakwater Vineyards in Owls Head.

BALFOUR FARM

461 Webb Road, Pittsfield 04967

213-3159

balfourfarmdairy.com

Balfour Farm is a MOFGA-certified organic dairy farm that bottles award-winning milk from its Normande and Jersey herd right on the farm. In 2011, the farm began offering fresh cheeses and dairy products: Bevre (a cows’ milk version of chevre), ricotta, mozzarella, cultured butter and buttermilk, Greek-style yogurt, traditional yogurt, and a variety of hard cheeses: tomme, Gouda, Cotswold and others.

FLYING GOAT FARM

413 Mann Road, Acton 04001

636-7321; 776-1846

facebook.com/flyinggoatfarm

flyinggoatfarmmaine.com

Meet the goats and the farmers, Cara Sammons and Devin Shepard, at Flying Goat Farm. You’ll be able to sample some of the farm’s signature cheeses, including Scapegoat and Chevre Noir. Cheeses and yogurts will be available for sale, as well as whey-fed, pasture-raised pork.

KENNEBEC CHEESERY

795 Pond Road, Sidney 04330

547-4171

kennebeccheesery@gmail.com

kennebec.cheesery.com

Owners Jean and Peter Koons will offer tours of their cheesery, which has new solar panels, as well as tastings of the small batches of cheese they make from Alpine and Saanen goats and organic Jersey cows’ milk. The goats are raised on pasture and GMO-free grain. They also have a flock of Katahdin sheep. Bring a picnic lunch if the weather is good, and ride the farm’s smoothie-making bike.

LAKIN’S GORGES CHEESE

461 Commercial St., Rockport 04856

230-4318

gorgescheese@gmail.com

lakinsgorgescheese.com

Allison Lakin makes fresh and aged cheeses using organic cow’s milk from a single source. Here’s how she describes her cheeses: Try the fresh, basket-molded ricotta, which is unsalted to highlight the full-fat flavor of the milk. Prix de Diane is a soft-ripened cheese that is creamy and buttery. Medallion is a small cheese with a big flavor of citrus and fresh mushrooms. Opus 42 is an aged, mold-ripened semi-firm cheese that is sharp and nutty. Morgan is a hard cheese that is salty and grassy with a long finish. Come in and try them all, and receive ricotta recipes. The cheese is made with milk from Tide Mill Organic Farm.

SEAL COVE FARM

202 Partridge Cove Road, Lamoine 04605

667-7127

sales@mainegoatcheese.com

mainegoatcheese.com

Owner Barbara Brooks produces fresh and aged goat cheese from her high-producing herd of 125 goats. Try some pizza from the farm’s own wood-fired oven, then have some gelato.

SILVERY MOON CREAMERY AT SMILING HILL FARM

781 County Road (Route 22), Westbrook 04092

699-3170

info@silverymooncheese.com

silverymooncheese.com

Meet the Smiling Hill Farm cows, then sample a variety of fresh and aged cheeses made from their milk, including the provolone that just won a second-place award at the American Cheese Society competition in Wisconsin. Talk to the cheesemakers, and watch them make queso Oaxaca, also known as Mexican mozzarella or Mexican string cheese. All events will take place at the Smiling Hill Farm store.

SPRING DAY CREAMERY

42 Day Road, Durham 04222

353-8289

springdaycreamery@me.com

Visit Spring Day’s tiny cheese room to see where Sarah Spring makes fresh, mold-ripened and aged national award-winning cheeses from locally produced goat and cow’s milk.

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