Handcrafted cheese from maine
farm-raised pork and beef
made with passion.
Allison began her journey making fresh and aged pasteurized cow’s milk cheeses in 2002.
Neal started farming in 1992.
Allison started Lakin’s Gorges Cheese in 2011 and together they created East Forty Farm and Dairy in Waldoboro, Maine in 2016, building a custom creamery and breeding a herd of heritage breed pigs for whey fed pork and Jersey cows to make the cheese.
Inspired by the seaweed covered rocks along the shores of the Medomak River that runs along my farm, I created this creamy, briny cheese that has a ribbon of powdered seaweed running through it to make an amazing soft-ripened delicacy. 1/2#
Please note: due to overwhelming demand, production volume has been increased, but does take a month to ripen. More coming ripe weekly. If SOLD OUT please add you email to the notification list.
2026 Food and Wine: “25 Essential American Cheeses”
2022 Gold Medal, Best of Class, Soft ripened, flavored cheese category, World Championship Cheese Contest
2019 Silver Medal The Big E Cheese Competition
2019 Editor’s Choice Food Award Yankee magazine
Serve at room temperature with your favorite crusty bread or on top of a slice of warm polenta.
Pairs well with Sauternes, Sparkling Wines, and Saison Ales
Sold in wedges, this aged semi-firm cheese is buttery and nutty, with the perfect amount of sharpness — it's the "Crowd Pleaser." This pale yellow cheese is enrobed in a mottled white and tan rind that should also be eaten to add some earthy notes to each bite you savor.
Serve up a new kind of grilled cheese with Opus 42 on a hearty bread for lunch, or grate it into the crust mix when you’re baking your next apple pie for a sensational flavor combination.
Winner: 2025 Silver Medal The Big E Cheese Competition
2025 Silver Medal the World Cheese Awards
Pairs well with Malbec, Ciders, and Robust Brown Ales
How to Make a Cheese board
You have selected your cheese. Here are some tips to make a memorable cheese board. Click picture to watch video.
