Fifteen cheese makers with the Maine Cheese Guild will be opening their doors to the public from 11 a.m. to 3 p.m. Sunday, Oct. 7, as a part of Open Creamery Day.

“Whether from goat’s milk, sheep’s milk or cow’s milk, all of these cheeses are unique to their location,” Jennifer Betancourt, president of the Maine Cheese Guild. “These include creamy bleus, piquant fetas, springy mozzarellas and smooth yogurts, clothbound cheddars, nutty Swiss, and pungent washed rind cheeses. Maine is making it all and making quite an impression on the rest of the country.”

At a recent national cheese competition in Vermont, Maine cheese makers came away with 17 awards, including six blue ribbons. The judging took place at the annual American Cheese Society Conference and included a record 1,208 cheeses entered from 200 North American cheese producers, making this the largest U.S. cheese competition in history.

“Cheese lovers from New England to the West Coast were greatly impressed with the wide array of artisan cheeses being made in Maine, and this Open Creamery Day is a way to celebrate the harvest season and the bounty of Maine cheeses available,” Betancourt said.

Participating members, and a description of what visitors will find on Open Creamery Day include:

. Echo Ridge Farmstead Cheese, Barbara Skapa, 2080 North Road, Mt. Vernon; 207-293-2866, bskapa@hotmail.com

Located in Belgrade Lakes area, producing organic cows’ milk cheeses, mostly mold-ripened and some fresh cheeses.

. Garden Lore, Lore Lipkvich, 40 Blueberry Lane, Mariaville; 207-537-5673 or 207-537-3365; gardenlore@prodigy.net or chowderpatch@prodigy.net.

Garden Lore is located on the banks of Tannery Brook. Farm animals include goats, ducks, chickens and a rabbit. Cheeses made here include several flavored chevres, feta and ricotta. Many chevres are flavored with the herbs grown right here on the farm.

. Harmony Mill Farm, Deb Dik, 133 Mill Lane, Waltham; 207-584-2035; harmill@mymailstation.com

Organic Jersey dairy with fresh glass-bottled milk and farmstead cheese. Note hours here are 12:30-3 p.m.

. The Kennebec Cheesery, Jean and Peter Koons, 795 Pond Road, Sidney; 207-547-4171; www.kennebeccheesery.com or kennebeccheesery@gmail.com.

On the road to becoming licensed and under construction. Come visit and see how the cheese room is coming along.

. Little Falls Farm, John and Mary Belding, 250 Walker Mills Road, Harrison; 207-583-6047; www.littlefallsfarm.org or lffarm@megalink.net.

Artisanal, MOFGA certified organic, farmstead raw milk aged goat cheese, made from the milk of a hand-milked herd.

. Monroe Cheese Studio, Eric Rector, 544 Dickey Hill Road, Monroe; 207-525-3104/207-323-2664; erector@tilth.com.

A micro-cheese maker crafting artisan European-style cheeses from high quality grass-fed organic raw cow milk.

. Olde Oak Farm, Scott Belanger and Jennifer Macverde, 222 Forest Ave., Orono; 207-866-7719; oldoakfarm@gmail.com.

Goat, sheep and organic cow cheeses; 30 Nubian goats produce cheese for farmers markets from their milk. All cheese making takes place in a 12-foot by 32-foot cheese plant that is completely mobile.

. Pineland Farms Creamery, Mark Whitney, Creamery Manager; 92 Creamery Lane, New Gloucester; 207-688-6400, 207-688-6411; www.PinelandFarms.org; mwhitney@pinelandfarms.org.

Tour the creamery and taste a wide array of samples.

. Seal Cove Farm, Barbara Brooks, 202 Partridge Cove Road, Lamoine; 207-667-7127; sealcovefarm@midmaine.com; www.mainegoatcheese.com.

Fresh and aged goat cheese from a herd of 125 goats.

. Silvery Moon Creamery at Smiling Hill Farm, Jennifer Betancourt, 781 County Road, Westbrook; 207-775-4818 extension 55; www.silverymooncheese.com.

Jennifer@silverymooncheese.com.

View mozzarella stretching and cloth bandaging, or see the actual cheese making, or take a wagon ride through the woods.

. Longfellow’s Creamery at Second Chance Farm, Kathy Trodden, P.O. Box 431, Phillips; 207-639-2074 or 207-639-2119; www.longfellowscreamery.com; kht@adelphia.net.

Farmstead raw milk gouda, cheddar and camembert, plus fresh mozz, feta and yogurts

. State of Maine Cheese Co., Cathe Morrill, 461 Commercial St., Rockport; 207-236-8895/800-762-8895;

www.cheese-me.com; admin@cheese-me.com.

Hand-crafted natural and organic cheeses – cheddars, Monterey Jack, Caerphilly, Colby and Derby.

. Sunset Acres Farm, Anne Bossi & Bob Bowen, 769 Bagaduce Road, Brooksville; cheesewhiz@wildmoo.nets, 207-326-4741.

Using the milk from 65 dairy goats, many different kinds of fresh and aged cheeses are made. The farm also sells raw and pasteurized bottled milk.

. Tourmaline Hill Farm, 21 Kennedy Lane, Greenwood; 207-527-2527.

Goat cheese, including untraditional feta.

. Winter Hill Farm, Jim Stampone & Kate Le Royer, 35 Hill Farm Road, Freeport; 207-865-4813.

All natural raw milk and yogurt and cheeses from very rare Randall Lineback Cattle.