Living Foods: Cheesemaking for Home Cooks

Susan Chiappini, PhD, will lead our group in making yogurt, ricotta and creme fraiche using Churchtown raw milk in our farm kitchen. Attendees can look forward to learning how to make delicious fresh styles of cheese at home and how to best incorporate it into their cooking and lifestyles.

Susan has studied human physiology and nutrition at the Medical College of Virginia, and Columbia University and she is certified as a Master Food Preserver through Cornell Co-operative Extension. Susan is a passionate home cook who loves sharing her kitchen knowledge with others and has taught cooking classes in New Hampshire, Rhode Island, and New York State. Susan works seasonally as the farm kitchen supervisor at Montgomery Place Orchards, Red Hook, NY in the summer and spends winter stitching quilts for family, friends and retail.

We will be serving refreshments throughout the afternoon, including a board of Churchtown Dairy cheeses, fresh bread, coffee, and our own herbal tea for the group to enjoy as they learn.

Host or Publisher Churchtown Dairy