Aging Gracefully: the Process of Ripening Cheese

Aging? Ripe? Affinage? Stinky? Overripe? This was once milk? Come join Peter Kindel, the Hawthorne Valley Farm cheesemaker, to learn how to convert your precious curds into a perfectly finished cheese. We will show you how to set up an “at home” aging facility, wash a number of different types of cheese, and go over mold ripening. Followed by a cheese tasting and discussion about ripening cheese. Class size is limited, so please book in advance. Email Caroline or call 518-672-7500 x 232.

Peter Kindel has been making, selling, tasting, and teaching about cheese for 18 years. What began as a hobby evolved into studying chessemaking in France, England, and Scotland. Since, Peter has worked in highly-acclaimed cheese outlets in New York City including Picholine, Artisanal, and Murray's Cheese. He has been a cheesemaker at creameries in Vermont, Colorado, and California and now manages Hawthorne Valley Farm Creamery in New York's Hudson Valley.