Fuzzy Udder cheesemaker: tasting, education and collaboration fuel Maine cheese growth

Caroline, head cheesemaker at Fuzzy Udder in Whitefield, told an onstage interview that tasting, education and local collaboration have been central to the creamerie's approach to building sales and community support.

Caroline described the creamerie's evolution since its 2011 founding and her own path into cheese making. "Being able to have people try your product is the best marketing," she said, describing on-site sampling, a self-serve farmstand and a large picture window that lets customers see cheese production.

She emphasized collaboration across the sector, saying the Maine Cheese Guild and events such as the Maine Cheese Festival and Open Creamery Day allow small producers to pool resources, offer tastings and build statewide recognition for Maine cheese. "Working with other people who are also in your industry lifts the whole industry," she said.

On access and convenience, Caroline said Fuzzy Udder operates a self-service farmstand that is available 24/7, uses self-distribution and focuses on increasing in-state sales through market events, co-ops and competitions. She said the creamerie plans to expand tasting opportunities and enter more competitions to raise profile and sales.

Caroline urged other producers to lean into local markets, farmers markets and industry groups for technical help and introductions to co-op extension and distribution contacts. She described the sector as collaborative — sharing technical knowledge and promotion to expand the market for Maine-made cheese.

The conversation highlighted tasting-based outreach, trust-building with local customers and cooperative marketing as practical tools for small food producers seeking to scale without losing local ties.