Cheesemaking Workshops

Stretching Mozzarella

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.


Mozzarella and Ricotta, University of Maine, Orono

Appleton Creamery-Capercaillie Consutling’s  next class is scheduled for Tuesday, June 11, 10-3, at UMO ( University of Maine at Orono.)

This will be a one-day, hands-on workshop to learn the basics of cheesemaking using household equipment/utensils, as we will be making two cheeses: a quick mozzarella and ricotta cheese. Please wear comfortable shoes, clean non-shedding clothes and bring an apron, if possible. Feel free to wear a hat or head bandana and tie back long hair. Hairnets will be available. Bring your lunch and a cooler with gel packs to transport your cheese home. Tea and coffee will be available.

Cost: $85/per person

When: Tuesday, June 11, 2024

Time: 10:00 a.m.-3:00 p.m.

Location: Commercial Kitchen, Hitchner Hall, UMaine Campus, Orono, Maine 04469 (https://umaine.edu/blog/buildings/hitchner-hall/)
Parking is available behind Hitchner Hall and temporary parking permits are available upon arrival.

Instructor:  Caitlin Hunter, Capercaillie Consulting (former owner of Appleton Creamery)

Co-instructors: Beth Calder, Ph.D., UMaine Extension Food Science Specialist and Rob Dumas, UMaine Food Science Innovation Coordinator and Facility Manager

The maximum number of participants is 10 and the minimum number needed to hold the class is 6. If we do not meet our minimum number of registrants, we may have to cancel or reschedule this workshop due to low registration. The registration deadline is Friday, June 7, 2024.

Questions? Please contact Beth Calder at 207.581.2791 or beth.calder@maine.edu

Register here:

Also Coming Soon :

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

Capercaillie Consulting

Email: capercaillieconsults@gmail.com

Caitlin Hunter Bio

Caitlin-Hunter-groundbreakerCaitlin Hunter got her first goats in 1979, in another life, in another part of Maine. By 1981, she had begun making cheese and selling it at a local farmers’ market she started. In those days, cheese could legally be made in your kitchen with a Home Food Processing License. She developed her initial line of soft cheeses in those first years.

Fast forward a few years, to 1990, to Appleton, a second marriage, a new flock of goats. A few years were spent building the barn, the herd, the brand, and final state licensing for Appleton Creamery was realized in September 1994. Our first farmers’ markets were the Belfast Farmers’ Market and the Camden Farmers’ Market in 1995, and we never looked back. With help from MOFGA, Caitlin and a handful of other cheese makers came together and launched the Maine Cheese Guild in 2003. With the introduction of advanced cheese making classes in Maine through the Guild, the skill set of Maine cheese makers soared, and Maine artisan cheese took off.

For the last 16 years, Caitlin has taught cheese making classes, both in her dairy and around the state, and welcomed apprentices on her farm. In 2020, with  thirty plus farm years of farm life taking their toll, Caitlin was forced to give up milking goats due to advanced arthritis, and closed Appleton Creamery to enjoy retired life with her husband Brad and offer her knowledge to the industry by hanging out her shingle as Capercaillie Consulting.

Appleton Creamery in Winter
Appleton Creamery in Winter

In August 2021  she moved to  Belfast Maine with her husband Brad, a few hens,  her favorite rooster and pet animal pals Holly, Thistle and William.