Haymay Creamery

06/19/2026

Here we go!

Starting today, we’ll be opening our doors Fridays and Saturdays from 11–4.

Our goal is simple: to create a place where locals and travelers alike can stop in and buy our cheese on their way to the mountains, lakes, and adventures beyond. We also hope to have some special treats along the way—cheeses and other goodies you can only get if you make the trek to see us.

It’s a humble little shop—Unit 7 in a strip mall—but we hope that when you walk through the door, you’ll be greeted by one of us, get to chat about cheese, and taste some of the fun things we’re working on.

The fine print: we’re usually busy making cheese or running around the creamery, so we may not always be sitting behind the counter. There’s a big old bell on the door to get our attention, but if that doesn’t work, just give us a shout and we’ll come running. (The bell has a story—we’ll share that soon!)

We can’t wait to see you.

— Kate & Zack, Haymay Creamery 🧀💕

06/12/2026

how to open a cheese shop: buy six varieties of chips ✅

06/08/2026

05/31/2026

05/19/2026

This just in!! New fresh cheese spreads from Haymay Creamery. Perfect for spreading on a cracker, a piece of crusty bread, or nothing at all! Grab some for you Memorial Day celebration this weekend!

05/07/2026

Introducing our new cheese, Whimsy! It is a small-format, lactic, ash-ripened cheese that we’ve been quietly working on over the last few months. We wanted this cheese to do a couple of things.

First, we wanted a cheese someone could buy all for themselves. Sure, our other cheeses are one-pound formats — which I personally feel is the appropriate serving size for one person — but as a child of the ’90s, I understand the appeal of having your own little cheese. Like going to Pizza Hut and getting a personal pan pizza. There’s something satisfying about it.

Second, we needed a cheese that worked with our busy schedules.

Sometimes cheeses are developed because customers ask for them, but historically, cheesemakers developed recipes around the rhythms of daily life. If I ever wrote a book about cheese, it would probably be about how recipes evolved to fit farmers’ and cheesemakers’ schedules. Alpine cheeses with make schedules that allowed for an afternoon nap. Monastic washed rinds built around prayer schedules. I once heard about a blue cheese where the curd stirring intervals perfectly matched the cheesemaker’s cigarette breaks.

Whimsy was developed for a different kind of schedule: daycare pickups, nap times, dance class, and the general chaos of parenting. Lactic cheeses are especially forgiving in that way — an 8–10 hour make stretched across three days. A cheese that could be ladled quickly before rushing out the door.

So just in time for Mother’s Day, Whimsy was born: a tiny ash-ripened cheese developed by a tired, busy cheesemaker mom trying to make beautiful cheese between all the other beautiful messes of life. Pairs well with honey, crusty bread, and your child’s leftover Goldfish

05/07/2026

Thanks for the great feature in your series about rural women entrepreneurs, Daily Bulldog!

In the hills and small towns of rural Franklin County, Maine, women are quietly shaping our local economy with determination, creativity, and deep roots in this place we call home. As a woman and…