Crooked Face Creamery

06/02/2026

Sweet Albie may be young, but he’s already figured out one of life’s great truths: there’s no wrong way to enjoy our Whole Milk Ricotta.

🤍🥄

06/02/2026

Welcome back to Skowhegan, Build Maine!

We’re excited to welcome Build Maine to Skowhegan for the third year and to have so many community builders, planners, designers, entrepreneurs, and local leaders gathering here in town.

While you’re here, be sure to stop by and support local businesses. Crooked Face Creamery is opening specially today from 10 a.m. to 4 p.m., and Unwined- Skowhegan will be open from noon to 8 p.m.

We’re glad to have you in Skowhegan. Enjoy your visit, explore Water Street, and make yourself at home.

06/01/2026

Welcome to town ✨ we are opening just for you Tuesday from 10am - 4pm and regular hours the rest of the week through Sunday! Thanks for bringing your energy and ideas to Skowhegan, we can’t wait to see you 👏

05/31/2026

Excited to announce that starting one week from today, we’ll be open Sundays from 10–3pm! Think of it as an extra wedge of the weekend, more time to stock up on summer favorites, sample something new, or make us a stop on your Sunday drive. We’re looking forward to sharing one more day each week with you. 🍷🧀

05/28/2026

We’re thrilled to see Maine Open Creamery Day recognized at Governor Janet Mills’ Dairy Month kick off event, highlighting the incredible work of Maine’s dairy farmers, cheesemakers, and creameries. 🥛🧀

Mark your calendars for the 18th Annual Open Creamery Day on Sunday, June 14, and join us for a statewide celebration of Maine cheese, dairy farms, farm tours, tastings, animal meet-and-greets, and more. We can’t wait to welcome you behind the scenes of Maine cheesemaking!

https://www.maine.gov/governor/mills/news/governor-mills-kicks-dairy-month-brigeen-farms-turner-2026-05-28

05/24/2026

Last weekend I attended a talk at Wild Wine Fest about New England Wine: The Past, Present and Future with Jim Sligh. Amongst the sipping and discussion, I awkwardly held my notebook and pen and wine glass, and over the course of the 1 hour lecture, the only words I managed to write down on my wine splotched paper were “cider” and “vintage”.

I was surprised when our first tasting was actually a cider. But once we started digging into the history of wine in New England, it made perfect sense. Wine here developed alongside apples and cider largely because apples thrive in this climate, while grapes historically did not. Long cold winters, humid summers, and short growing seasons made it difficult for traditional European grape varieties to succeed, but apple trees thrived. By the time wineries began emerging, many growers already had orchards, presses, and generations of fermentation knowledge through cider making. There’s so much overlap between the two worlds: fermentation, aging, tannin balance, acidity, terroir. Suddenly all those grape and apple blends I’ve been seeing started to make more sense from a historical perspective.

In my own quest to better understand winemaking in Maine, I’ve spent a lot of time focused on hybrid grapes — cold hardy varietals that are making incredible strides here thanks to passionate winemakers like my friend Lindsey Benson at who I was lucky enough to be shoulder to shoulder with throughout the day. I realize now I had somewhat overlooked the role apples played in shaping this story. The two are deeply connected.

The other idea that has stayed with me since the talk is the concept of vintage. Of course I understood it in terms of climate, weather patterns, growing seasons, and harvest conditions. But what I hadn’t really considered so immediately was the maker — and the way their own personal history is also captured in the wine. Looking back, it seems so obvious.

I’ve been thinking about that a lot since, especially in relation to cheese. With every batch we are capturing moments of time in our lives, holding our own history in our two hands. The vintage of the maker, I will forever appreciate.

05/20/2026

This is really well done, worth a read. It's all about connection and relationships, and supporting our local producers. "Growth isn't about scaling up, it's about narrowing in" ... I love everything Jenny Eastwood is about here.

It’s tough out there for America’s independent cheese shops