On Saturday, September 9 from 2:00 – 3:30 the Wilton Historical Society located on 224 Danbury Road will be offering a session for adults about how to make a simple farmer’s cheese from goat’s milk.
Goat milk cheese, often referred to as chèvre, is available in a wide range of tastes, textures, and firmness, and can be fresh or aged. For most of United States history, dairy goats were utilized by small family farms as a personal source of milk cheese, and during World War II, dairy goat production increased as a component of Victory Gardens.
The workshop will be led by Museum Educator Lola Chen, who will talk about the history of goat’s milk cheeses, and help participants make a scrumptious, tangy soft cheese, flavored with herbs.
Wilton Historical Society members $20; Non-members $25. Please register: firstname.lastname@example.org or call 203-762-7257. Wilton Historical Society, 224 Danbury Road, Wilton, CT 06897 www.wiltonhistorical.org
Did You Know?
Goats were introduced to North America in the 16th century by Spanish colonists. For hundreds of years the humble Spanish goat was a source of milk and meat, but goats did not become an agricultural commodity the way sheep, cattle, pigs and chickens did. Many of the original Spanish goats became feral and populated parts of what would become the United States.