Seal Cove Farm

Seal Cove Farm's story began in 1976 with two exceptionally productive dairy goats: Jill, a Saanen doe, and Heidi, a Toggenberg doe, who produced 1.5 and 2 gallons of milk daily respectively—well above average yields. These goats formed the foundation of what would become a successful cheese-making enterprise.

By 1981, the herd had grown to 20 goats, and the farm began selling its first raw goat's milk farmstead cheese (chèvre) at a local store and farmer's market. Production initially took place in the family kitchen before moving to a dedicated cheese-making room.

In 1996, Seal Cove Farm relocated to its current location in Lamoine, Maine, where the 125-goat herd enjoys ample space to roam freely on rocky terrain and a spacious, sun-filled barn. The farm operates on the principle that "happy goats give sweeter milk."

The farm welcomes approximately 240 kid goats annually, many developing into high-producing does that strengthen the herd. Their state-of-the-art cheese-making facility produces over 700 pounds of award-winning cheese weekly during peak season.

In 2000, the owner studied traditional French cheese-making in Provence, bringing back techniques for creating tommes, pyramides, and brick cheeses. Seal Cove adds a distinctive Maine touch by incorporating local dried blueberries and cranberries into some of their French-inspired cheeses.

Seal Cove Farm welcomes visitors to tour their coastal Maine facility, located on the road to Bar Harbor and Acadia National Park, where guests can meet the farm dogs and the goat herd that produces their distinctive artisanal cheeses.