MONROE — The Maine Cheese Guild will present Open Creamery Day 2011 on Sunday, Oct. 9, from 11 a.m. to 3 p.m., unless otherwise noted below.

Visit many of Maine’s cheese makers in their creameries, meet the animals, taste some award-winning cheese and learn the stories behind Maine’s more than 150 artisan cheeses. Along the way attendees can also visit a farmers’ market, stop at an orchard, explore one of Maine’s premier breweries or winemakers, pick fruit at Maine’s legendary orchards and drop in on one of the many artisan bread makers the state has to offer.

For maps and an updated list of participating cheese makers, visit www.mainecheeseguild.org.

Participating cheese makers include:

Longfellow’s Creamery at Second Chance Farm, PO Box 431, Phillips, Kathy Trodden, owner/cheesemaker, www.longfellowscreamery.com, 639-2074, 639-2119,  [email protected]. Farmstead raw milk gouda, cheddar and camembert, plus fresh mozzarella, feta and yogurts. Taste cheese and visit the cows and calves.

Pineland Farms Creamery, open at 9 a.m., 92 Creamery Lane, New Gloucester, Mark Whitney, creamery manager, www.PinelandFarms.org, 688-6400, 688-6411, [email protected]. Tours will be available from 9 a.m. to 2 p.m. so that visitors may watch and learn as they craft a batch of award-winning farm fresh cheese. Sampling opportunities will be plentiful.

Spring Day Creamery, 42 Day Road, Durham, Sarah Spring, owner, 353-8289, [email protected]. Fresh, mold-ripened and aged cheeses from locally-produced goat and cow’s milk; hand-crafted in a galley-sized cheese room.

York Hill Farm, 257 York Hill Road, New Sharon, John and Penny Duncan, 778-9741, [email protected]. Visit the farmstead established in 1984 and view the animals, sample award-winning fresh chevre rolls, aged capriano or ripened chevre roll. See where the cheese is made and how the animals spend their days. Bring children and cameras.