Have you ever pondered the mysteries of how cheese is made? Do you like to make your own foods from scratch? Got a little time on your hands this winter and want to learn a new skill? Appleton Creamery is announcing a series of cheesemaking workshops to be held this winter at the farm in Appleton.

A two-day, hands-on home cheesemaking class will be offered monthly. Using simple equipment you may already have at home to begin a jack cheese the first day, press overnight, then finish the second. In addition, you 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. Resource list and basic recipes supplied. You will go home with cheese that you’ve made!

A one-day class, Goat Cheese 101, will focus on basic goat cheese. Learn to make chevre, and many of its variations. 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 Appleton Creamery goats and decide for yourself!

Caitlin Hunter, head cheesemaker and owner, has 30 years experience raising goats and making artisan and farmstead cheeses. She has taught cheesemaking classes for several years around the state, and at the Vermont Institute for Artisan Cheese and UMO. Cheeses from Appleton Creamery consistently win national awards.

Home cheesemaking will be offered January 3 & 4, January 30 & 31, Feb 27 & 28, and April 24 & 25. Goat Cheese 101 will be offered Dec. 21, Jan 18, Feb 17, and late April. Fees are $125/day or $225 for two days. A non-refundable deposit of $50 is required at sign up. Class size is limited to 5, and lunch and handouts are provided.

Other classes are in the planning stage, and may include specialized classes in French or Greek style cheeses, and a two-day sheep dairying and cheese workshop. March dates for all classes will be announced later.

Please go to www.appletoncreamery.com for more information and a downloadable registration form or email info@appletoncreamery.com

MF&L Staff at Maine Food & Lifestyle magazine.