Cheesemaking
Farm exploration with The FARM Institute
Cheesemaking with Jacqueline Foster, cheesemaker and chef
Edible centerpiece making with Marit Bezahler
Coffee by Chilmark Coffee
Bread & Poultry
Breadmaking with Cinnamon Starship
Poultry with Chef Chris Fischer
Farm exploration with The FARM Institute
Cheesemaking with Jacqueline Foster, cheesemaker and chef
Edible centerpiece making with Marit Bezahler
Coffee by Chilmark Coffee
Bread & Poultry
Breadmaking with Cinnamon Starship
Poultry with Chef Chris Fischer
Cheesemaking
Lets learn how to make cheese! And along the way explore how our 'sense of place' - the land, the animals, the farmers and the community can create incredible, unforgettable cheese.
Farm.
The adventure began at The FARM Institute in Katama where we experienced the rhythm and hum of a working teaching farm. After a tour of their vibrant gardens we learned about their different breeds of cows and how the characteristics of the land and Vineyard climate contribute to the terrior of our local cheese.
Lets learn how to make cheese! And along the way explore how our 'sense of place' - the land, the animals, the farmers and the community can create incredible, unforgettable cheese.
Farm.
The adventure began at The FARM Institute in Katama where we experienced the rhythm and hum of a working teaching farm. After a tour of their vibrant gardens we learned about their different breeds of cows and how the characteristics of the land and Vineyard climate contribute to the terrior of our local cheese.
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Cheese class
Jacqueline Foster cheesemaker & chef
Then we headed into the kitchen with head cheesemaker Jacqueline Foster—the brilliance behind the cheese at Chilmark’s The Grey Barn Farm. After a wonderful romp through the history of cheesemaking, we partnered with our fellow students to make fresh ricotta and mozzarella. Then we sat together for a homemade lunch, and dove into a tasting of 6 different New American cheeses -discussing styles and flavors of the farmstead varieties.
Jacqueline Foster cheesemaker & chef
Then we headed into the kitchen with head cheesemaker Jacqueline Foster—the brilliance behind the cheese at Chilmark’s The Grey Barn Farm. After a wonderful romp through the history of cheesemaking, we partnered with our fellow students to make fresh ricotta and mozzarella. Then we sat together for a homemade lunch, and dove into a tasting of 6 different New American cheeses -discussing styles and flavors of the farmstead varieties.
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DIY Edible Centerpieces
Marit Bezahler of The Grey Barn and Farm
Guests also had the opportunity to deconstruct an edible centerpiece with Marit Bezahler from Morning Glory Farm using goodies growing right under our feet, including foraged goods.
Marit Bezahler of The Grey Barn and Farm
Guests also had the opportunity to deconstruct an edible centerpiece with Marit Bezahler from Morning Glory Farm using goodies growing right under our feet, including foraged goods.
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Photos by Lisa Vanderhoop.
