No one is quite sure exactly when and where cheese originated, but one thing people do agree on worldwide is that cheese is an excellent way of preserving milk – a method you can learn and practice at home.
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Intro to Home Cheese-making (Waiting for the next round of dates! This class is on hold.) Join us at The Farmhouse Kitchen, located at the Burlington County Ag Center, for this introductory class for making fresh cheese in your own kitchen. You’ll learn how to transform just two simple ingredients – milk and lemon juice – into three different cheeses. You’ll get to taste and contrast these to Cherry Grove Farm’s aged farmstead cheeses, and take home our signature class folder full of recipes to make at home. Price: $40 per person |
Ricotta Lunch This fresh, tasty cheese is the easiest to make at home. It requires only a few simple ingredients and very little time. Plus, it can be eaten right away, making it ideal as a meal ingredient or a quick snack. Price: $70 per person |
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Mozzarella “From Scratch” Learn the basics of using rennet to turn milk into cheese in a mozzarella-making demonstration, then stretch fresh curd into your own fresh mozzarella. Wrap up class with a cheese tasting and instructor-led comparison between fresh mozzarella and aged Cherry Grove Farm cheeses. Head home with your mozzarella and our signature class folder full of materials and recipes to use at home. Price: $70 per person |
Farmstead Cheese In this hands-on class you’ll build on the principles taught in Intro to Home Cheese-making, Ricotta Lunch, and Mozzarella “From Scratch”, learning how to make three classic farmstead cheeses from around the globe: basket cheese, cottage cheese, and paneer. Your instructor guides you through the making of all three cheeses, then will demonstrate how to cook with paneer. (Who knew there was a cheese that doesn’t melt?). End class with a tasting and comparison of the fresh farmstead cheeses and cave-aged Cherry Grove Farm varieties. Price: $85 per person |
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