Help Fuzzy Udder Creamery’s make their big move!

Help Fuzzy Udder Creamery get ready to make cheese at their new home in Whitefield!

Check out Fuzzy Udder’s IndieGogo Campaign

Fuzzy Udder Cheese!

In 2011, I started my own business, Fuzzy Udder Creamery with my two favorites: fresh hand-stretched mozzarella made from buttery jersey cow milk and sheep’s milk yogurt. If you haven’t had sheep’s milk yogurt, you have no idea what you are missing! I built a cheeseroom in Unity Maine in 2012 and had two successful seasons making all kinds of cheeses from both sheep and cow’s milk, including: fresh mozzarella, sheep’s milk yogurt, fresh sheep cheese, brie, ashed-layered soft-ripened cheese, washed rinds, gouda, swiss, tomme and baby provolone. I have also spent the last few years building up a small herd of well-cared for and very happy sheep and goats.

This summer, I had a severe allergic reaction to the house I lived in a the farm in Unity where I had built my creamery, so I had to find a new home for myself, my creamery and my animals before the winter. Luckily through the generous support of so many people in our farming community here in Maine, including Slow Money Maine and Maine Farmland Trust, I was able to purchase an old farmhouse with a barn and a creamery here in Whitefield Maine, the former home of Townhouse Creamery.

Now that I have moved, I need help getting my new creamery up and running. I am looking to raise enough funds to install my cheesemaking equipment in my new cheeseroom, build a walk-in cooler to age my cheese and get a milking parlor set up to milk my sheep and goats this spring.

With your help, I can start my 3rd season as Fuzzy Udder Creamery out right!

I am looking to raise $10,000 from this campaign so I can start making cheese again. With these funds, I will be hiring a plumber, an electrician, and several builders to get my cheeseroom and milking parlor ready for licensing.

Once I start making cheese again, I will host an open house and creamery/farm tour for those who contributed $25 or more. I will be serving a feast of local food, featuring all of Fuzzy Udder’s wide variety of cheeses. In addition, anyone who donates $50 or more will receive a cheesy gift in the mail!

Please help me publicize this campaign by telling all of your friends.

Thanks for reading about me and for supporting small farmers in Maine! To find out more about Fuzzy Udder Creamery, please visit my website: http://www.fuzzyudder.com

Titles in the Maine Cheese Guild Lending Library

Housed at the State of Maine Cheese Company, Rockport, Maine

Book Title Author year
American Cheese Varieties Harry Eilson and Dr George W Reinbold 1965*
American Cheeses Clark Wolf 2008
Blue Veined Cheeses Dr. Howard Morris 1981* 2 copies
Cheese Chemistry, Physics and Microbiology, Vol 1 General Aspects P F Fox, Ed. 1987
Cheese Making Made Easy, 1st ed. Ricki & Robert Carroll 1982
Cottage Cheese and other Cultured Milk Products Drs. Douglas B Emmons, Stewart L. Tucher 1967*
Goat Husbandry, 4th ed. David MacKenzie 1980
Home Cheesemaking, 3rd ed. Ricki Carroll 2002
Italian Cheese Varieties Dr. George W Reinbolo 1963* 2 copies
Lactic Starter Culture Technology Dr. William E Sandine 1979 *
More Please, Macaroni & Cheese (recipe book) Deanna Keahey, Steve Kilner 2004
Ripened Semi-soft Cheeses Dr Morman F Olson 1969* 2 copies
The Atlas of Amerian Artisan Cheese (store copy) Jeffrey Roberts 2007
The Cheese Book Vivienne Marqus and Patricia Haskel 1984
The Cheese Primer Steven Jenkins 1996
The Dairy Book of Family Cookery (recipe book) Hoard’s Dairyman 1983
The International Wine and Food Society Guide to Cheese and Cheese Cookery (identification and photos) TA Layton 1967
The World Encyclopedia of Cheese Juliet Harbutt
The Yogurt Book Connie Berman & Susan Katz 1977
* 9 book set

Organic Milk available July 29th to Aug 4th

MOFGA certified organic milk available July 29 to Aug 4th. We are currently making ~400# per day, last test 6-17-13 3.5BF 3.0P 48SCC. We are due to test again the week of July 15th and will have current numbers available. Jersey & Normande cows, grazing herd. FMI, Contact Heather or Doug 213-3159 or 213-3158 balfourfarm@gmail.com