Lucky for me, Betsy is an animal lover and since she worked with goats in her college days, she was game to make the trip. Seal Cove Farm welcomes visitors four days a week and luckily one of the those days was our day off. We were greeted by a warm and welcoming woman by the name of Lynn. Despite being there ten minutes before they opened, Lynn cordially invited us to walk back to the barn and meet the goats.
|Betsy and Lynn discussing goats.|
The farm operation is a labor of love and let me tell you there is a lot of labor and love. The goat herd made up of three different breeds that optimally produce the highest quality and perfect balance of milk that blends beautifully into their delicious cheese. Lynn explained that the goats are milked twice a day so it is a hands-on busy place. Numerous varieties of cheese are produced and packaged right there on the farm. The cheese selection includes fresh and aged chevres, feta, and mixed milk cheeses similar to parmesan and brie. In addition, the Seal Cove Farm produces goat pepperoni (called “goateroni”), gelato, and “nannyberries” (otherwise known as compost).
The farm started in 1976 in the small town of Seal Cove on Mt. Desert Island in Maine but moved to Lamoine in 1996 when the need for expansion was evident by the growing herd and cheesy business. Now the goats have room to roam, rocks to climb on, sun to feel on their backs, and a large barn for shade and food. The happy goats produce 700 pounds of cheese a week and 240 kids a year.
After touring the barn we followed Lynn up to the farm stand to sample some cheese and culinary creations from the wood fired oven built lovingly by a volunteer who used to work on a trail crew in Acadia National Park. (Acadia is known for its beautiful stone work on buildings and carriage roads.) Manning the oven and whipping up incredible, creative pizza was Barb, the founder and owner of the farm. The pizzas are made with home-made dough, ingredients from their garden (like kale and string beans) and goat cheese.
|Mmmm, fresh sweet peas and goat cheese.|
|Barb cutting my delicious pizza|
The goat cheese makes a perfect late afternoon snack when our work schedule holds us hostage until 7 p.m. I topped the fresh cheese with blueberries soaked in brandy and honey which puts a smile on my face.
We are so glad we discovered this local gem which is sure to lure us back.