At the end of Day Road, in Durham, Maine, you’ll find an old farmhouse standing underneath a big oak tree. If you walk past the chicken coop and holler, you just might catch the attention of Sarah Spring making her cheese.
When Sarah began making cheese 10 years ago, she hung curd over the kitchen sink and aged cheese in a spare, unheated bedroom.
In 2008, her husband completed the construction of a small, state-licensed cheese room, and Sarah began selling cheese at local farmers’ markets.
Spring Day Creamery is operated out of a small cheese room attached to the farmhouse. Cheese-making facilities were expanded in 2011, and what was once a garage now houses a three-bay sink powered by solar hot water, a small cheese vat, and a walk-in aging space.
The Cheesemaker – Sarah Spring
Sarah’s appreciation for good, natural, handmade food developed over a period of 15 years when she lived, worked, and raised a family in France. In the village of Les Ecrennes, she regularly put her toddler son on the back of her bike and pedaled to the village farm to get fresh milk to make yogurt.