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UPCOMING WORKSHOPS AND CLASSES
Please Note: We are sourcing the milk for our classes from the Jersey cows at Springdale Farm in Waldo Maine
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:
https://extension.umaine.edu/food-health/event/beginner-cheesemaking-workshop/
For all Capercaillie 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
Future classes and locations:
Basics of Hard Cheese, Pineland Farms, Bangor, TBA
Got any ideas for future classes? Please drop us an email appletoncreamery@gmail.com
Our Previous Workshops
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.
Uproot Jr. Mozzarella and Pizza Making Class with Appleton Creamery
We’re pairing with Jess Shepard of Uproot Pie Company to offer a cheese and pizza gig. Kids will learn how to make mozzarella with Caitlin of Appleton Creamery and then use it to top their own wood-fired pizzas!
$80 – Wednesday, February 21, 10 :00 pm to 12:30 pm at The Carriage House, 9 Green St. Thomaston, ME 04861.
Make Cheesy Gifts for Valentine’s Day
We had so much fun with this class for Christmas, we thought we’d repeat it for Valentine’s Day, with a special Valentine’s Day twist. In this 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. Wednesday, February 14, at Stone Fox Farm Creamery, Searsport, Maine, 9 to 4.
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.
$150 per person – Couples discount: $250/ couple. Sign up on our Square Store here.
***Snow date: if we have to reschedule due to inclement weather, we will try for Feb 20 or 21
Basics of Home Cheesemaking
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 grocery store 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. S
*** Make Cheese Gifts for Christmas! ***
In this 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. Thursday, December 14, at Stone Fox Farm Creamery, Searsport, Maine, 9 to 4.
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.
$150 per person
Italian Fun
Mozzarella and Ricotta are two iconic cheeses of Italy, and so easy to make! You will learn how to make both in this half day, hands-on class.
Saturday, November 4, 10-2, at the Unitarian Universalist Church, 37 Miller Street, Belfast Maine. November 4,10 am – 2 pm. $75. Please email with your interest.
Basics of Home Cheesemaking
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 (a whey cheese), depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store 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!
Thursday and Friday, November 9 & 10, 9 am -4 pm at Stone Fox Farm Creamery, 398 East Main Street, (Rt 1), Searsport Maine –
$300/person, $275/person if a couple. Please email with your interest.
Caitlin Hunter
Capercaillie Consulting, formerly Appleton Creamery
117 Woods Rd
Belfast, Maine 04915
Here is a sampling of our previous workshops as Appleton Creamery:
Intro to Goat Cheese Workshop – 1 day
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 and a quick mozzarella and ricotta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! Please note: During the winter months, we may need to use cow’s milk instead of goat’s milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk.
Basics of Home Cheesemaking Workshop – 2 days
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, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store 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!
Basics of Hard Cheese Workshop – 1 day
We will spend the day making one hard cheese, but along the way we’ll discuss the different steps that go into making a hard cheese, and how a slight change here or there will result in a totally different cheese. We’ll discuss the differences between milks, starter cultures, rennet, pH, aging and rind development.
Italian Fun Workshop – half day
Mozzarella and Ricotta are two iconic cheeses of Italy, and so easy to make! You will learn how to make both in this half day, hands-on class.