UMaine Extension offers beginner cheesemaking workshop on June 11

Orono, Maine — University of Maine Cooperative Extension will offer a one-day, hands-on workshop to learn the basics of cheesemaking from 10 a.m.–3 p.m. on June 11 at the UMaine Commercial Kitchen, Rm 160, Hitchner Hall, 7 Portage Road in Orono.

Using common household equipment and utensils, participants will make quick mozzarella and ricotta cheeses. All are welcome, however the workshop is geared toward hobbyists and people interested in making cheese. Caitlin Hunter, former owner of Appleton Creamery, will lead the workshop with help from Beth Calder, Extension food science specialist and Rob Dumas, UMaine food science innovation coordinator.

The fee for the workshop is $85. Registration is required by Friday, June 7; the maximum number of participants is 10. Parking is available behind Hitchner Hall and temporary parking permits are available upon arrival. Participants should bring a lunch and a cooler with gel packs to transport your cheese home. Tea and coffee will be available.

For more information and to register visit the program webpage. To request a reasonable accommodation, contact Beth Calder at 207.581.2791 or

University of Maine Cooperative Extension

As a trusted resource for over 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension seeks to build thriving communities and grow the food-based economy, focusing on aspects from production and processing to nutrition, food safety and food security. Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H which offers hands-on projects in areas like health, science, agriculture and civic engagement and creates a positive environment where participants are encouraged to take on proactive leadership roles.