Cheesemaking Workshops
2025 Cheesemakinng Workshops
LOCATION & TIME
We hold our classes in the small commercial kitchen at the United Farmers’ Market, at 18 Spring St., in downtown Belfast. Midweek is the most convenient for us to schedule. Weekends are difficult for me due to finding help watching my disabled spouse, and my job at Springdale Farm Fridays and Saturdays. For the same reason, I am not available evenings. I hope these times can work for you!
Our Milk Sources – 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.
Information for all workshop attendees:
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.
PLEASE NOTE: Our workshops require at least3 participants in order to run, so share this page with your friends who may be interested.
We are taking a break this winter but will be offering two sessions of “Cheesy Gifts and a new offering: o”Design Your Own Class” private lessons.
Basics of Home Cheese Making – two day course
November 5 & -6 10 AM – 4 PM — This 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!
$300/person, $500/a couple. – Sign up: HHere for NOVEMBER
Cheesy Gifts – Two Dates
November 19. or December 10, 2025- 10, 2025 AM- 4PM – In this one-day class, we will make feta and a soft cheese in the morning, and we will then marinate in olive oil in jars in the afternoon. If time, we will also make cheese balls. We will have some jars for the class. If you have any special ones at home, bring them! Pint size, wide-mouth is best. Bring an apron, hair covering, and lunch, as well as a fancy jar or two to fill.
Fee $150 Sign up here.
INTRODUCING “DESIGN YOUR OWN CLASS”
Schedule a private class for your group at your location. $500/day for up to six people, $250/half day. Plus travel. Additional fee if I provide the milk, or if you would like to hold the class in the commercial kitchen at the United Farmers Market. Saturdays not available.
What cheese would you like to learn?
Contact CAPERCAILLIECONSULTS@GMAIL.COM for more information.
We’re always interested to know what sort of workshops you are interested in. We 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.
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
Stay in the know – Get on our mailing list-Please drop us an email and we’ll add you to our list.
Caitlin 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.