Local artisan cheesemaker Jamie Png will show you easy ways to make fresh cows milk cheese at home. Making simple cheese at home can be easy and doesn’t require a lot of special equipment or ingredients.
This is a great introduction to the basics for people who have never made cheese at home and for folks who have made cheese but need some troubleshooting tips. Jamie will also demonstrate simple techniques to “age” the fresh cheese at home.
We’ll work in groups to get hands on heating up milk, adding a coagulant, draining, molding, and salting. Everyone will get some cheese to taste, and you’ll leave with recipes, a simple cheese mold and some cheesecloth to continue your experiments at home.
Jamie was profiled two years ago in Grid Magazine by Madame Fromage for her work at Valley Shepherd Creamery’s Reading Terminal outpost. Read the article here. She is now producing a range of aged raw and pasteurized cheeses at Cherry Grove Farm in Lawrenceville, NJ. Cherry Grove cheeses can be found in Philly and NYC stores and restaurants, and in Greensgrow’s CSA!
Cherry Grove Farm is a diversified, sustainable dairy farm and creamery situated on 480 acres of woodland, wetland and pasture in Lawrenceville, New Jersey. They make award-winning farmstead cheeses from their grass-fed cows’ milk. As part of their sustainable ecosystem, they also raise a small number of pigs, lambs, chickens and beef cattle, producing grass- and whey-fed meats, raised without hormones, antibiotics or steroids.