Our friends at Silvery Moon Creamery will be participating once again at this year’s Open Creamery Day. A trip to Westbrook could also include stops at The Edible Rind, a new cheesemaking company in Scarborough making soft and semi-soft edible rind cheeses, and Liberty Fields Farm, specializing in award-winning cheeses made from their herd of Nubian goats in Saco. Selling cheese, wine and specialty foods, The Cheese Iron is also in Scarborough. Their on-site cheese cave and commitment to affinage, the craft of maturing and aging cheeses, would make them worth a visit on any day.
| Open Creamery Day 2009 |
| Cheese lovers won’t want to miss Open Creamery Day 2009, on October 11th, from 11:00 a.m. until 3:00 p.m. This is a unique opportunity to enjoy the spectacular New England foliage at its peak, while savoring Maine’s award winning cheeses. Visit the creameries, meet the animals, and learn the stories behind Maine’s more than 150 artisan cheeses. Along the way you can also visit a farmers’ market, stop at an orchard, explore one of Maine’s premier breweries or winemakers, and drop in on one of our state’s many artisan breadmakers.For further details and a link to a map of the cheesemakers featured during Open Creamery Day, visit www.mainecheeseguild.org. Interested in learning the art of home cheesemaking? Sign up for a workshop at www.appletoncreamery.com. This information shared, courtesy of the Maine Cheese Guild. |
Pineland Farms, another participant in Open Creamery Day, is offering a 2-day workshop on making cheese that same week-end:
Learn to Make Cheese at Pineland Farms!
When: Saturday, October 10, 2009 and Sunday, October 11, 2009
Cost: $275 per person
Pineland Farms is now offering the unique experience of learning to make cheese with our Head Cheesemaker, Mark Whitney. Come stay with us for the weekend, and in one of our six beautiful countryside Guest Houses, while you learn the art of cheese making.
On Saturday, students will learn the history and steps of basic cheese making. Each student will have supplies to create their own batch of three types of cheeses, as well as butter. Cheeses will include: ricotta, farmers cheese, and fresh mozzarella. After the workshop on Saturday, the group will head to one of our gorgeous Guest Houses* to partake in a wine and cheese tasting with Mark Whitney. We will be serving a selection of hors d’oeuvres inspired by our cheeses and other farm provisions.
On Sunday, you will become an apprentice in Pineland Farms’ own Creamery, working side-by-side with our experts through every stage of the process. Experience the hard work, science, and sensitivities that go into each pound of cheese. The cost of $275.00 per person includes:
- Saturday’s workshop with lunch from our Market, beginning at noon.
- Saturday evening’s wine and cheese tasting.
- Recipes for all the menu items at the wine and cheese tasting.
- Sunday’s apprenticeship at The Creamery (start time 8:00 am) with lunch from our Market.
- The three cheeses and butter prepared during the workshop.
- A 2-pound wheel that each student will make during Creamery production. The wheel will be shipped to participants after 2 months of aging.
- A Pineland Farms baseball hat.
Mark Whitney, Head Cheesemaker and Creamery ManagerMark has 13 years of cheesemaking experience. Mark designed and operates a visitor compatible cheese production facility at Pineland Farms where he crafts small-batch award-winning cheeses. He is a five-time American Cheese Society award winner.
*Guest Houses are billed separately, but can be booked at the time of registration based on availability. Please contact Emily Marczak at emarczak@pinelandfarms.org or (207) 688-4691 for registration and questions.
Yes! I hope to see y’all at Silvery Moon Creamery…we’re looking forward to a lovely fall day at the farm. I’ll be demonstrating mozzarella stretching.