Class: Artisan Butter, Compound Butter, and Buttermilk Recipes for Gifts!

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Class: Artisan Butter, Compound Butter, and Buttermilk Recipes for Gifts!

  • date: December 6, 2016
  • time: 6:30 pm - 8:30 pm
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  • With the guidance of local cheese-maker Meghan McKenna from Cherry Valley Dairy, learn how easy it is to make your own cultured butter from scratch! Explore the process of dividing delicious whole Cherry Valley Dairy Jersey milk into cream and skim. Meghan will guide guests through the hands on butter-making process; including creating delicious compound butters and a buttermilk recipe. Both recipes make perfect and delicious holiday presents. As part of our discussion, we will taste the difference between cultured, local, European, and regular supermarket butters. The evening will conclude with light fare including a fall harvest salad, fresh bread, and cheese. Vegetarian with dairy, wheat optional

    Meghan McKenna

    Meghan McKenna is a professional cheesemaker at Cherry Valley Diary in Duvall, WA. Having grown up on Kraftsingles in the Midwest, she was bit by the real cheese bug while studying abroad in Italy and never looked back. She was a cheesemonger in Seattle for Metropolitan Market and managed their Sand Point cheese counter. While there, she developed the very popular “Hand-Stretched Mozzarella” program. She also began to make and age her own cheese at home and intern at local farms. Meghan and her husband took a six month working honeymoon in Europe, interning on dairy farms in Ireland, France and Italy making goat, cow and sheep milk cheese. After returning to the States, she helped to start an artisan dairy in Eatonville: Mountain Lodge Farm. There she developed award-winning cheeses from the farmstead goat milk. Meghan has created fresh pasteurized cheeses, bloomy rinds, washed-rind and raw-aged, natural-rinded cheeses in addition to other fermented dairy products. Meghan has completed cheesemaking and food safety courses at OSU, WSU and through the American Cheese Society and Food Safety Preventative Controls Alliance. She is a member of the Washington State Cheesemaker Association and American Cheese Society.



    Registration is required in advance for culinary programs. All proceeds benefit educational programming at 21 Acres and initiatives related to accelerating social change toward more sustainable ways of growing, eating and living that protect the environment while supporting a better quality of life.

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