Rosemont Market & Bakery

Tastes of Spring: Chardonnay & HayMay Cheeses
2026-04-10 16:00 - 18:00 (America/New_York) | Rosemont Falmouth, 231 US Route 1, Falmouth, ME, 04105, United States
Friday, April 10th | 4 to 6pm | Falmouth Market
Spring is here, and we’re celebrating with a free tasting at Falmouth Market featuring two of our newest and most exciting additions to the cheese counter.
HayMay Cheese is made by Kate and Zack in Farmington, Maine. Kate brings years of craft to every wheel, including time as a cheesemaker at Shelburne Farms, and their cheeses are made with milk from Milkhouse Farm right here in Maine. We’re pouring alongside two HayMay wheels you need to know:
Frolic, a soft bloomy rind cheese with creamy, indulgent richness and a distinctly Maine character.
Pudge, a gently funky washed rind with savory depth and a texture that melts right into whatever you put it on.
To pair, we’re opening some of our favorite Chardonnays from around the world. Crisp, lush, and everything in between.
This is a free, drop-in event. No ticket, no reservation. Just come hungry and ready to taste something good.

Tastes of Italy: Piedmont Cheese & Wine
2026-04-24 16:00 - 18:00 | Rosemont Market & Bakery Cape Elizabeth, 537 Shore Road, Cape Elizabeth, ME, 04107
Friday, April 24 | Cape Elizabeth Market | 4-6pm
Piedmont sits at the foothills of the Alps in northwestern Italy, and it is one of the most remarkable food and wine regions in the world. The same hills that produce Barolo and Barbaresco also give us some of Italy’s most distinctive and delicious cheeses. This tasting brings both together.
We’re pouring a selection of Piedmontese wines alongside two wheels from Caseificio Rabbia, a small producer near Cuneo dedicated to preserving the traditional cheeses of the region. Blu di Cuneo is a remarkably creamy, approachable blue, rich with cultured cream and a whisper of brine, and a gold medal winner at the 2024 Piedmontese Cheese Festival. Primo Pascolo is a raw cow’s milk spring cheese with a doughy, springy texture and a flavor that moves from fresh and vegetal to hints of buttered popcorn and clover honey. Together they tell the story of a place.
We’ll be pouring Nebbiolo, Barbera, and Barolo alongside the cheese, each one a classic of the region and a natural companion to what’s on the board. Same hills, same values, one great tasting table.
Free, drop-in, no ticket needed. More details on timing to come.
