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June 25 @ 1:00 pm - 4:00 pm
From Cow to Cheese–The 18th-Century Whey
Susan McLellan Plaisted, Proprietress of Heart to Hearth Cookery who last was here to demonstrate apple butter making, will be presenting “From Cow to Cheese: The 18th-Century Whey” on Sunday, June 25, 2023, from 1 to 4 pm. Susan will show the process of cheesemaking from rennet to cheese by making an actual fresh cheese, displaying her 18th-century cheesemaking equipment, and augmenting the program with selected slides of her preparing cheese with 5 to 8 gallons of fresh cow’s milk. Visitors may stop by at any point in the afternoon to watch the ongoing process and ask questions, staying as long as they would like.
The barn would have been an important part of the daily life of an 18th-century farm, such as Rockingham. Making apple cider, soap and candles, and preserving food would have all been typical labors that sustained the people living at that time. Cheesemaking would have also been a part of this routine, using the milk provided by cattle, sheep and goats raised on these farms.
The event is free, but donations to Rockingham are always welcome! There will be light refreshments available and the Museum Store will be open. Visit the website, www.rockingham.net or call 609-683-7132 for further information.