Workshops and
One-on-one Cheesemaking Instruction2010 schedule

We do not offer classes during the busy summer months, but below are some of the classes we offered last winter. Please check back in the fall for
our fall10/winter11 class schedule.

We are pleased to offer beginners workshops and advanced one-on-one cheesemaking instruction. All classes run from 9 until 3 or 4, depending on the cheese being made. Each workshop must have at least two students to be held, and is absolutely limited to 5 people, due to the size of our dairy. Resource list and basic recipes supplied for all workshops. Lunch is provided. $50 non-refundable deposit with registration, balance due at workshop. If a workshop is cancelled due to weather or other reasons beyond our control, workshop is refundable or rescheduled.

For an additional $25, you can also purchase a basic cheesemaking kit to take home as well. Kit includes "Home Cheese Making" by Ricki Carroll, cheesecloth, ripening cultures and rennet.

Home Cheese Making

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 mozarella, 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. Resource list and basic recipes supplied. Attendance can be one or both days. You will go home with cheese that you've made! Offered:

January 3 & 4
January 30 & 31
February 27 & 28
March 27 & 28 -- FULL
April 24 & 25 -- THREE SPACES LEFT

Fee: $125/day, $225/two days
$225/couple one day
$400/couple two days

Goat Cheese 101

Learn the basics of goat cheese. We will make chevre (a french style of fresh goat cheese), and many of its variations, as well as 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.

April 17 (EllsFarm) -- SPACE LEFT -- & April 18 (Appleton Creamery) -- FULL
Fee: $125 a day

Day at the Dairy

Occasionally, we can offer advanced cheesemaking for a day at the dairy from late April to October working side by side with us as we go through our daily production. Observe firsthand the basics of making chevre, feta, and perhaps a hard goat cheese. Depending on the schedule and availability, we may also be making sheep or cow cheese that day. Limited availability -- please email to arrange a schedule. Fee: $125 a day.

 

Click here to download a registration pdf.

Don't have Adobe Reader? Click here for printable html registration form.

Directions to the farm:

 Map of 780 Gurneytown Rd Appleton, ME 04862

Email: info@appletoncreamery.com

No phone calls or phone registrations please.