According to ancient records, the making of cheese dates back more than 4,000 years. In fact, the Pilgrims included cheese in the Mayflower’s supplies when they made their voyage to America in 1620. The making of cheese quickly spread in the New World, but until the 19th century it remained a local farm industry. Before the age of mass distribution and consumerism, dairy farmers started making cheese to preserve excess milk. Farmer’s cheese was one of the first, and arguably the easiest, they likely made, which is probably why this type of cheese has a wide-ranging culture and long history around the world under a wide variety of names, such as chevre, paneer, Neufchatel, and Queso Blanco. This workshop for kids is all about cheese! Museum Educator Lola Chen will be talking with the children about the history of cheese, and the kids will make some farmer’s cheese as their workshop project. The farmer’s cheese will make a great snack served on soda biscuits, which the kids will also make.
Suggested for ages 6 – 12. Wilton Historical Society members $10 per child, maximum $25 per family; Non-members $15 per child, maximum $35 per family. Please register: email@example.com or call 203-762-7257.
Did You Know?
“Farmer’s cheese typically refers to any un-ripened, un-aged, soft or semi-soft, white cheese. Essentially all Farmer’s Cheeses are made by combining milk with an acid and heating it until the curds separate from the whey. The curds are then drained to remove the whey, and salt may be added at the end. But that’s where the similarities end.” – The Wimpy Vegetarian, website