ROCKPORT, Maine — The icy clutch of winter has receded. Verdant fields bloom across the state. Animals, finally freed from a cold-weather, hay diet, are grazing freely on new grass. For the lactose tolerant this is great news.
The sweetest dairy products of the year are now within reach. As more fromagers discover that Maine milk produces fantastic cheese, new artisans enter the foodstream every year. According to the Maine Cheese Guild, there are 72 licensed makers, with 60 more waiting in the wings.
“Handmade cheeses by people who love what they are doing is a gift to get hold of,” said Kris Horton, owner of K. Horton Specialty Foods in Portland, where a panoply of local cheeses entice customers at the Public Market House.
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