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LEARN THE ART OF CHEESE MAKING WITH THE NEW JERSEY HISTORICAL SOCIETY

2007-01-09


Explore the many factors that contribute to making of quality cheese with Jonathan White of Bobolink Diary & Bakeyard on Saturday, January 20, 2007 at 1:00 pm to 3:00 pm. Discover the interesting history, science, and aesthetics of artisanal cheese making and wood-fired baking.

Jonathan will explain the daily Bobolink cheese making process as well as the hows and whys of cheese making, from the early history through the near future. At Bobolink Dairy, cave-aged cheeses are produced from the milk of grass-fed cows. Fed organic grasses year-round, these cows pass on the flavor of the landscape to the handcrafted cheeses.

Bobolink Dairy & Bakeyard derives its name from the ground-nesting bird that frequents its pastures and meadows. In addition to farming and cheese making, Bobolink Diary & Bakeyard has a large wood-fired hearth to bake breads to go with their cheeses.

Bobolink Dairy & Bakeyard is located in Vernon, NJ. Delicious samples of farm cheeses and artisanal wood-fired bread will be served. Please call 973-596-8500, ext 234 to make reservations. A $5.00 donation is suggested.

The New Jersey Historical Society, founded in 1845, explores New Jersey history through exhibitions, publications, and programming. The Historical Society is located at 52 Park Place in Newark, just one half block from the New Jersey Performing Arts Center. The Historical Society is open Tuesday to Saturday from 10 a.m. to 5 p.m. Admission is free of charge. The Historical Society is completely accessible to persons with disabilities.

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The New Jersey Historical Society
52 Park Place - Newark, NJ 07102
(973) 596-8500 - Fax: (973) 596-6957
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