Registration Required. Spring is a wonderful time of year for cheesemaking! We will be using beautiful early spring milk from Berks County to make fresh ricotta with award winning cheese maker Steph Angstadt. In this introductory cheesemaking class, Stefanie will teach participants how to make a simple ricotta “basket” style cheese using only a stock pot and a stovetop. The ingredients include simply milk and vinegar. So you will definitely be able to replicate this recipe at home with minimal equipment. As we make the cheese, we will go over some of the fundamentals of cheesemaking including ripening/fermentation, coagulation, cutting the curd, hooping, draining and salting. As a special treat Steph will bring a selection of Valley Milkhouse cheeses for tasting! The class will finish with a Q&A and an evaluative cheese tasting. Everyone will get a ricotta basket and cheese cloth to take home to make their own.
Stefanie Angstadt, Owner/Cheesemaker, Valley Milkhouse
Stef has rapidly made a name for her Oley Valley brand. Founding Valley Milkhouse in 2014, she set out to make fresh, mold-ripened and aged cheeses based on traditional European recipes. In its infancy stages, the creamery has won accolades such as 2015’s Zagat’s “30 under 30” and “The Next Big Thing” by Cheese Rank. The creamery distributes its cheeses to cheese shops and restaurants throughout Philadelphia, and is especially fond of Greensgrow’s flourishing cheese case!
PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.