707 Kipling Road
This all-new, hands-on fresh cheese making class instructed by Ashlyn Bristle of Rebop Farm in Brattleboro, is designed for adventurous home cooks, cheese appreciators and folks who want to buy directly from farmers. You'll make butter and ricotta, stretch mozzarella, and we’ll discuss how to make creme fraiche and yogurt, while gaining an understanding of the whys and hows of dairy science. We’ll sample several varieties of heirloom apples from Scott Farm, and pair them with each dairy product as we work and taste our way through the class! The class is limited to 16 participants and the cost is $50 per person. See online registration.
About the Instructor and Rebop Farm: Ashlyn Bristle co-owns and manages Rebop Farm, a pasture-based raw milk dairy and meat farm in Brattleboro, Vermont, with her husband, Abraham. Small-scale dairy is her passion, as is sharing skills to help people better engage with the local food system. Rebop Farm is highly diversified, grass-based, and utilizes organic practices. They intensively graze their Jersey dairy cows and flock of Katahdin sheep, and pasture-raise their rabbits, turkeys, ducks, chickens, and pigs. They believe that these systems allow them to be better stewards of their soils and watershed; their animals’ health and well being, and ultimately, the health of their customers and the community they feed.