Friday, March 22nd | 5pm – 7pm
$55 pp | Limited to 12 seats
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 with Valley Milkhouse cheeses. For people interested in making cheese 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 and a selection of wine from Tolino Vineyards. Stefanie will talk about the process that went into producing each cheese and discuss tasting notes and wine pairing suggestions.