From Milk to Curd: A Beginner’s Guide to Cheesemaking with Valley Milkhouse

Sat 05/20/17 3:30 PM - Sat 05/20/17 5:30 PM
Easton Public Market, Northampton Street, Easton, PA, United States
Saturday, May 20th
3:30pm – 5:30 pm
Join Stefanie Angstadt, owner and cheesemaker of Valley Milkhouse Creamery, for a workshop dedicated to all things cheese! This 2-hour event includes a crash course in cheesemaking theory, a stove top demonstration on fresh ricotta making, and an evaluative cheese tasting. For people interested in trying cheesemaking at home or for those who are curious about the fascinating art and science behind the process, this class offers the chance to learn everything you always wanted to know about cheese.
The heart of the class is the demonstration which teaches participants how to make a simple ricotta “basket” style cheese using only a stock pot, vinegar, a stovetop and cheesecloth. The recipe translates to any home kitchen and the fresh, sweet curds are sure to please even the pickiest palette. Participants will leave with a sample of the fresh curd made in class.  The class concludes with a cheese tasting of three award-winning Valley Milkhouse cheeses. Stefanie will talk about the process that went into producing each cheese and discuss tasting notes and pairing ideas.
Stefanie has traveled throughout the U.S. and abroad to learn traditional, old-world cheesemaking. Founding Valley Milkhouse in 2014, Stefanie is inspired by European fresh, mold-ripened and aged styles that serve as the foundation of her recipes. She has rapidly made a name for her creamery, situated in the Oley Valley of Berks County, her ancestral homeland. The creamery distributes its cheeses to cheese shops, food stores and restaurants throughout the Lehigh Valley and Philadelphia, and is especially excited about the flourishing food scene in Easton.  Valley Milkhouse was “The Next Big Thing” by Cheese Rank in 2016 and Stefanie was awarded a Zagat “30 Under 30 Culinary Game Changer” designation in 2015. Stefanie is a Board Member of the Pennsylvania Cheese Guild and is passionate about introducing people to the regional cheese scene.  Stefanie aspires to continue handcrafting cheese with character, and to find a permanent place for cheese at the American table.
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