Class: Cheese Making: Feta & Whey Ricotta with Cherry Valley Dairy

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Class: Cheese Making: Feta & Whey Ricotta with Cherry Valley Dairy

  • date: November 1, 2016
  • time: 6:30 pm - 8:30 pm
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  • Join cheese-maker Meghan McKenna from Cherry Valley Dairy in this hands-on class to make one of the world’s most famous cheeses, Feta! This is a fantastic recipe for beginner cheese-makers to start testing the waters of making aged cheese at home. Meghan will guide you through the whole cheese-making process and then teach you a bonus recipe as we make traditional Ricotta from the whey leftover from making our Feta cheese. Light fare including a fall harvest salad and bread to accompany cheese will be served. Vegetarian with dairy, wheat optional.

    Meghan McKenna: Cherry Valley Dairy.


    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.