Fresh Cheesemaking with Sprout Creek Farm
There's possibly nothing more divine than a freshly formed ricotta. That rich, buttery flavor combined with a velvet soft texture... And aged cheeses are an entirely different animal, with their nutty, sometimes even earthy profiles.
But what goes into making that cheese? How are flavor profiles developed? And why does flavor vary so greatly from a brie to a cheddar to an aged gouda?
That finished cheese you love starts in the field, and our good friend Allison Toepp from Sprout Creek Farm will take you through the entire process. From pasture to plate, she'll walk you through the cheese making process, explaining how things like grazing and aging ultimately create those tastes and textures you're after.
After learning the basics of cheese making, you'll try your hand at whipping up a batch of fresh ricotta to take home and finish class by sampling some the beautiful aged cheeses of Sprout Creek Farm.
ABOUT SPROUT CREEK FARM
Encompassing 200 acres in Dutchess County, NY, Sprout Creek Farm is primarily an educational facility using the farm as its classroom. This non-profit organization is really three different entities, distinct yet dynamically intertwined. It is a grass based diversified livestock operation with both cow and goat dairies, egg and meat poultry, as well as sheep and fiber. It is a market, selling our internationally award-winning cheeses and farm-produced meats and eggs. It is an educational center with academic programs that help connect people to the land, the seasons, and the plants and animals that co-exist here in harmonious rhythm.
Brooklyn Grange Flagship Farm (View)
37-18 Northern Boulevard
Long Island City, NY 11101
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|