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UPCOMING WORKSHOPS AND CLASSES

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.

* 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 – Now available at our Square store here.

***Snow date: if we have to reschedule due to inclement weather, we will try for Dec 20 or 21

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

Future classes and locations:

Mozzarella and Ricotta, University of Maine, Orono, TBA

Basics of Hard Cheese, Pineland Farms, Bangor, TBA

Kids, mozzarella, and pizza, Uproot Pie Co., Thomaston, probably February vacation

Got any ideas for future classes? Please drop us an email!

Our Previous 2023 Workshops

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