Fresh Cheesemaking: Ricotta, Mozzarella, and Burrata
Stacey Kennedy ACS, CCP
Date: February 18, 2018
Time: 1:00 - 4:00 PM
Join the Pennsylvania Cheese Guild for three great cheesemaking classes at the winery! Classes are scheduled on February 18th March 11th & March 25th. You can take one, two or all three! Tickets can be purchased at https://stefanie-angstadt-koev.squarespace.com/registration-for-cheese-classes
February 18th's class explores the basic steps of cheese making by diving into making fresh cheeses. Working with Stacey Kennedy, a certified cheese professional host from The Farm at Doe Run, she will provide you with the skills and knowledge required to replicate these techniques at home.
This three hour class will provide you with the techniques of making a variety of fresh cheeses. During the class you will be making whole milk Ricotta, Mozzarella, and Burrata as well as hands on experience in the art of stretching mozzarella curds.
As you spend time with Stacey discussing how you can take your new learnt skills to the next level our Fresh Cheese Making class will conclude with a cheese tasting, showcasing the beautiful cheese we made in class that day, some cheeses from The Farm at Doe Run as well as a wine tasting.
Everyone will leave with some cheese to enjoy and share at home with your loved ones and Pennsylvania Cheese Guild swag.
Stacey Kennedy has eight years of farmstead cheese and creamery experience. During her career she has been involved in all aspects of the business. Stacey has been doing sales, marketing and graphics professionally for fifteen years. As of 2015, she is a proud certified cheese professional awarded by the American Cheese Society. Currently she is managing around 140 customer accounts nationwide for The Farm at Doe Run, where she has worked and grown their sales for the last four years.