The Art & Science of Cheddar Making

1611 Harbor Road,Shelburne VT 05482

26 May, 2022

Description

Join Head Cheesemaker, Helen Cowan, as she shares the detailed journey through the art and science of cheesemaking. In this interactive program, learn about the steps involved in making our farmstead cheddar, dive into how good milk makes good cheese, and explore the science behind cheese aging. And of course, there will be a guided tasting of a few of our aged cheddars! Instructor: Helen Cowan, Head Cheesemaker Helen oversees the milk-to-cheese operation as the Head Cheesemaker. Helen graduated from Cornell University with a degree in Biological Sciences and concentration in Animal Physiology. She worked her way to cheesemaking from animal husbandry, starting with calves, pigs, and milking holsteins. Prior to coming to the Farm, she worked at a small goat dairy in Cornwall, VT where she learned to make and age natural rind cheeses alongside herd and pasture management. Helen loves the intricate and interconnected systems that come together to make each batch of cheese unique. When she’s not making cheese, Helen loves foraging in the mountains and making block prints. All participants will receive a half-pound block of our farmstead cheddar and a deeper understanding of the cheesemaking process.