Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Saturday, July 12, 2014

Need I say "Nay..."

I am sucker for local farms, no matter what they are growing whether it be grapes, cows, corn, strawberries, and so on.  So when I saw that there was a nearby farm laden with milk filled goats that produced a local brand of tangy creamy cheese, I started strategizing as to how to lure Betsy into the trip.  The reason I felt there would be resistance is because Betsy can't stand goat cheese.  If it accidentally goes in her mouth it spits back out the same orifice a split second later with a distinctive disgusted look on her face.  I, however, LOVE it.

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
We were struck by how welcoming and engaging Barb and Lynn were despite all of the work we knew there was to be done and they enjoyed the interaction with guests and proudly talked about the farm.  My buds were saturated with tastes of their different goat cheese varieties, goateroni (their goat version of pepperoni) and delicious pizza topped with kale, roasted garlic and goat cheese.  Now that I was happy and had a to-go sack with blueberry goat cheese and their creamy brie style cheese it was time to head to McDonald’s so Betsy could finally eat!

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.


  1. That looks fantastic. I hadn't heard of this place while we were there but will definitely remember it when we return :-)

    1. Definitely put it on your list next time you are here. Super Yummy!

  2. Yep, I agree, local farm tours are the best! We had a similar experience at Jumpin' Good Goat Dairy in Buena Vista, CO last year. It amazed me the wide variety of cheeses they could produce from goats milk. Yummy!

    1. These ladies actually went to Provence to study the art of making mixed milk cheese.

  3. McDonald's? Betsy has quite refined taste buds... ;c)

  4. Yum, yum and yum. I need to see that goat cheese face.


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