Cheesemaking Workshops
We’re developing cheesemaking workshops and rolling them out. What’s your interest? We’d love your input. Please answer our survey here.
We e prefer to be contacted by email . Shoot us an email appletoncreamery@gmail.com with your interest and questions, and to be added to our mailing list.
Please Note: We are sourcing the milk for our classes from the Jersey cows at Springdale Farm in Waldo Maine and goat from local farms seasonally as it becomes available.
>> Sign up for these classes on our Square store HERE
Basics of Home Cheesemaking- Two Day Workshop
April 17 & 18: 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, and ricotta, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using Springdale Farm cow 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!
9 am – 4 pm at Stone Fox Farm Creamery, 398 East Main Street, (Rt 1), Searsport Maine –
$300/person, $275/person if a couple – Sign up here.
Intro to Goat Cheese Workshop – 1 day
April 24: Learn the basics of goat cheese. We will make chèvre (a French style of fresh goat cheese), and many of its variations, as well as feta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Basic use of ripening cultures and rennet and milk chemistry will be covered. Do you have goats and want to make cheese? Are you thinking of getting goats? We can help!
9 am – 4 pm at Stone Fox Farm Creamery, 398 East Main Street, (Rt 1), Searsport Maine –$150/person. – Sign up here.
For all classes:
Please wear clean, non-shedding, clothes, a hat or hair covering, waterproof shoes (cheese is a water sport!). Please bring an apron or lab coat.
Bring a cooler to take home your cheeses!
Bring a lunch.
Also Coming Soon :
Mozzarella and Ricotta, University of Maine, Orono, TBA
Basics of Hard Cheese, Pineland Farms, Bangor, TBA
Got any ideas for future classes? Please drop us an email!
Consulting Services:
● How to Make A Living Running a Farmstead Creamery
● Calves, Kids, Manure & Whey – Planning for the Unexpected on a Farmstead Creamery
● Direct Sales- What You Need to Know to Last at a Farmers’ Market
● Training the Next Generation – How to Build a Successful On-Farm Apprentice Program
● Planning for Senior Farming: Strategies to keep going
● Finding your Niche: what cheese to make and where to sell it
Learn more about my consulting services here.
Skills & Expertise:
● Barn design;
● Creamery set-up & layout;
● Goat management, health & breeding; kid rearing
● Packaging / merchandising;
● Food Law including Maine, Federal and FSMA requirements;
● Equipment evaluation, selection and operation;
● Human Resources Management and mentorship
● Cheese Recipe development
Email: capercaillieconsults@gmail.com