October 2, 2013

Open Creamery Day: Participating farms, cheeseries, creameries

(Continued from page 1)

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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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STATE OF MAINE CHEESE CO.

Cathe Morrill, owner

461 Commercial St., Rockport 04556

236-8895; 800-762-8895

admin@cheese-me.com

cheese-me.com

State of Maine handcrafts natural and certified organic cheeses, including cheddars, Monterey Jack (plain and spiced), Caerphilly, Gouda and fresh mozzarella. The company’s conventional cows’ milk comes from Springdale Farm in Waldo, and its certified organic cow’s milk comes from Haskell Farm in Palermo. Tours of the creamery will be offered every half hour, and there will be plenty of samples.

SUNFLOWER FARM CREAMERY

12 Harmon Way, Cumberland 04021

829-8347

facebook.com/sunflowerfarmcreamery

sunflowerfarm.info

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. They process a small volume of milk each day into chevre, feta and cajeta. Sample these cheeses, and tour the cheese kitchen and milking room. Sunflower has also invited local women who have goats or use goat milk in their products to participate. Local chef Deb Kratzenberg will sell a lunch treat featuring chevre; Blue Tin Farm on Barters Island will sell goat milk soaps and lotions; and Judi Brewer of Martha Moon Chocolates will be sell her chocolates, including one made with goat milk caramel.

WINTER HILL FARM

35 Hill Farm Road, Freeport 04032

869-5122

winterhillfarmer@gmail.com

winterhillfarm.com

Set atop a hill surrounded by woods and rolling pasture in the beautiful southern midcoast region of Maine, this is a small, family-run farm. Steve Burger and Sarah Wiederkehr 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. They 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. They also raise Berkshire pigs, laying hens and seasonal vegetables for markets and a CSA.

– Compiled by Meredith Goad

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