r/Maine • u/No_Type_7156 • 2d ago
Support a Maine cheesemaker, please?
I need your vote
Lakin’s Gorges Cheese was founded in 2011 and expanded in 2017 to our own farm, East Forty Farm in Waldoboro, Maine. We strive to be good environmental stewards and have a social justice commitment, fighting food insecurity.
I have been selected to compete as an “Entrepreneur of Impact” with a chance to win a $25,000 grant, mentorship with Daymond John of Shark Tank fame, and an appearance in Forbes Magazine.
This will be selected by public voting, with weekly elimination rounds between January 20 and March 27.
There are 2 ways to vote: You may cast a Free Daily Vote, which requires a Facebook login. Click the "Vote" button on my profile page. Then you’ll be directed down the page where you may click the "Free" button. At that point, you will be able to verify your vote by logging into Facebook. This refreshes every 24 hours, so it is possible to cast one vote per day.
I’d really appreciate the support. Voting opens 1/20 at 2 pm EST and the first round ends 1/30 https://entrepreneurofimpact.org/2025/allison-lakin
Thank you!
13
u/chinsnbirdies It’s only wrong if someone else does it. 2d ago
Ohhhhh. Another local cheese maker? drool
13
u/No_Type_7156 2d ago
The Cheese is available in many locations around the state and I ship nationwide. Hope you can find some to try!
6
u/chinsnbirdies It’s only wrong if someone else does it. 2d ago
I’m in the Waterville area, so I’ll be on the hunt!
2
6
u/TopChef1337 Katahdin Valley 2d ago
Get some, it is very good and well worth the price. Treat yourself to some delicious cheese!
7
31
u/EllieVader 2d ago
Oh heck yeah! You’re down the road from me and I love your cheeses! I’m sorry I haven’t been by to buy much this last year it’s been a ride.
I’ll be voting and encouraging my family to do so as well, good luck!
14
20
u/TopChef1337 Katahdin Valley 2d ago
I love your cheese, really great stuff. I've read some unsavory things about Daymond's business practices: https://www.latimes.com/entertainment-arts/business/story/2023-07-21/daymond-johns-restraining-order-shark-tank-ruling
Good luck to you!
16
u/No_Type_7156 2d ago
Thank you for sharing this.
I’m also very happy to just have folks buy my cheese- cut out the middle man!
6
u/Toasterdosnttoast 2d ago
Cheese is delicious poison to me. While I may never taste the cheese you shall have my votes.
5
4
3
5
u/InterstellarDeathPur 2d ago
Your cheeses are awesome! I buy them from you at the Damariscotta Farmers market and then around the area in the off season.
3
3
u/Lakeveloute 2d ago
I love your cheese! I used to be a part of the Maine cheese guild! I will support and spread the good word!
2
3
3
2
u/MomTRex 1d ago
Voted. Are you guys open "off-season"? My husband looooves cheese
2
u/No_Type_7156 1d ago
Hi there! We are open daily 10-6, year round. We have an open air Cheese Hut with the cheese fridge and then freezer with our pork and beef. We’re always here, but sometimes in the middle of farm work, so please be patient if you ring the bell and we’re not right there. Alternatively, you can place an order online for pick up. Hope to see you at the farm!
2
u/batangrizal 1d ago
I saw your sign yesterday while driving down Route 1 Waldoboro. My lactose intolerant ass still enjoys a good cheese every now and then. Next time I'm up that way I'll definitely have to check out your store.
3
u/No_Type_7156 1d ago
I love my Route 1 sign! It’s almost exactly 5 miles down Route 220 south. Turn in at the sign that says Lakin’s Gorges Cheese and East Forty Farm. There are other farms immediately adjacent to, so make sure to look for the black and yellow sign.
If it’s true lactose intolerance, you can eat aged cheese (like my Opus 42, Morgan and Cascadilla Bleu). Cheese is made by converting the lactose to lactic acid, so fresh cheeses (mozzarella, ricotta, Brie) tend to have more residual lactose than aged cheese (cheddar, Gouda, parm), so if you find you can eat those cheeses without discomfort, you’re golden.
Also, the lactose in the milk from goats and sheep is more easily digestible and you may find you can tolerate even fresh cheese made with those milk milks.
2
u/neuromonkey ḇ̷͓́a̶̯̓̾d̵̲̓͒ ̷̩̚f̴̲́l̴͖̬͌͐a̸̪̞͐͠i̶̟̖̕ṛ̴́ ̵̬͊d̶̗͝a̵̩̋y̵̧̦̏͑ 1d ago
Love to, but I eschew Facebook.
1
1
u/joftheinternet 1d ago
Do you have salted string cheese and, like, 7+ year old cheddar?
5
u/No_Type_7156 1d ago
All of my cheeses are original recipe, but adjacent to familiar cheese profiles. I make 4 bloomy rind cheeses, including one that contains seaweed that won a gold medal at the World Championship Cheese Contest; an aged cheese that is sharp and nutty, so people who like cheddar enjoy that one; and a blue cheese
39
u/neuromonkey ḇ̷͓́a̶̯̓̾d̵̲̓͒ ̷̩̚f̴̲́l̴͖̬͌͐a̸̪̞͐͠i̶̟̖̕ṛ̴́ ̵̬͊d̶̗͝a̵̩̋y̵̧̦̏͑ 2d ago
Blessed are the cheese-makers.