An outing in the sunshine

Last Sunday I and one of my staff made a trek out to the country to visit a farm and its "cheesery." (I'm wondering if there is even such a word.) It was the annual Open Creamery Day, when Maine creameries welcome visitors in to taste their cheeses and yogurts, see their livestock and bucolic surroundings. The Kennebec Cheesery at Koons Farm in the town of Sidney was the closest, so that's where we went.

The owners are Mainer Peter Koons and wife Jean who is from New Zealand. Peter spent 25 years living in New Zealand, and then family matters brought him back to the old homestead. I asked Jean if she missed New Zealand -- which certainly qualifies as a stupid question, for of course she would -- and she admitted that she did, but, she said, when they were in New Zealand they missed Maine, so it was a tradeoff. She is from the South Island, where they've been having all the bad earthquakes, and still has family there (including a 90-year-old mother), so I'm sure it must be worrisome for her. It was hard enough on me, worrying about my parents who were only 1700 miles away, rather than literally half a world away.

Jean is the cheese maker, and makes her cheese primarily from goat's milk, though she does get fresh cow's milk from a neighboring farm for one of her cheeses. We spent a very pleasant hour soaking up the country quiet, the pretty views -- the farm looks down a wooded slope to Messalonskee Lake -- and gawking at the goats, including two cute babies, who really did make that ehh-ehhh-ehhh goat sound. The adults were for the most part silent, although a lone billy goat, tethered off by himself ("because, quite frankly, he stinks," Peter said. "Female goats don't smell, but billy goats tend to be really rank." Now how many of you knew that?) did keep up a steady protest at being tethered off by himself.

We also went into the little building where they make the cheese, and where Jean's assistant gave us an explanation of how the various cheeses are made. Actually sounded relatively simple, but time-consuming. Do the milking in the morning, pour it into the big stainless steel vat and heat it to a certain temperature ("a kind of pasteurization"), let it set for a while, then pour off the curd that has risen to the top, putting it into little pyramid-shaped molds, or round ones. The molds have holes through which the whey drains. Then the cheese is salted, put into the refrigerator for a period of time (during which a "small amount" of whey continues to drain away). Finally, it's combined with olive oil and a variety of herbs, or rolled in other herbs, and it's ready to sell.

And we both bought some cheese. Jean had several kinds to sample. I really liked the basil-in-olive-oil chevre (which literally means 'goat', but also refers to goat cheese), but then I tasted the ball of cheese that had been rolled in dill and that was so delicious I had to get that one. (Starving Librarians cannot afford two cheeses at once.) I was disappointed to learn that all the places where Jean regularly sells her cheeses are in towns that, like Sidney, lie north of Augusta -- Waterville, Skowhegan, Oakland. However, she does frequent the Augusta Farmer's Market, so if I can make myself get over there on Tuesdays, I can get some more of her tasty cheese, and feel good about supporting a local farmer in the bargain.