photo by  Cynthia van Elk

Pennsylvania Cheese Guild programs and events are scheduled throughout the year. They are developed to achieve the goals of the guild: to promote education, quality, food safety, consumer awareness and pride for Pennsylvania made cheeses.

Upcoming Classes and Events


2018 Annual Meeting

Our annual meeting will be held at the Cheesemakers Resource Conference on February 13, 2018  immediately after the breakout sessions of the day and before the Evening of Cheese.
The breakout sessions end at 4:30, so I hope to start around 4:45.     
The location is Yoder’s Restaurant and Buffet, 14 South Tower Road, New Holland, PA 17557

Link to Cheesemakers Resource Conference.




Sunday Afternoon Cheese Classes with Wine Tasting

Looking for a unique and fun Valentine's Day gift for the cheese lover in your life?    We have the answer....the Pennsylvania Cheese Guild is offering a series of three cheese classes.  You can attend one class or come to all three. 
Join us at Setter Ridge Winery to discover the fun and satisfaction of creating cheese in your home kitchen.  Two local cheesemakers from the PA Cheese Guild and a local food writer with a extensive background in cheese will teach the classes.  
What could be more enjoyable than making and tasting local cheese paired with  the lovely wines of Setter Ridge Wineries.  After the class enjoy a glass of wine in the tasting room  overlooking the south facing slopes of the vineyard.
All classes will be held at Setter Ridge Vineyards which is located at 99 Dietrich Valley Road, Kutztown, PA 19530

Class Descriptions

Fresh Cheesemaking: Ricotta, Mozzarella, and Burrata   

Class closed- please see other classes below

Stacey Kennedy ACS, CCP
Date:  February 18, 2018
Time: 1:00 - 4:00 PM
Cost:  $75.00

Let's explore the basic steps of cheese making by diving into making fresh cheeses. Working with Stacey Kennedy, a certified cheese professional host from The Farm at Doe Run, she will provide you with the skills and knowledge required to replicate these techniques at home.
This three hour class will provide you with the techniques of making a variety of fresh cheeses.  During the class you  will be making whole milk Ricotta, Mozzarella, and Burrata as well as hands on experience in the art of stretching mozzarella curds.
As you spend time with Stacey discussing how you can take your new learnt skills to the next level our Fresh Cheese Making class will conclude with a cheese tasting, showcasing the beautiful cheese we made in class that day,  some cheeses from The Farm at Doe Run as well as a wine tasting.
Everyone will leave with some cheese to enjoy and share at home with your loved ones and PACG swag.

Stacey Kennedy
Stacey has eight years of farmstead cheese and creamery experience. During her career she has been involved in all aspects of the business.  Stacey has been doing sales, marketing and graphics professionally for fifteen years. As of 2015, she is a proud certified cheese professional awarded by the American Cheese Society. Currently she is managing around 140 customer accounts nationwide for The Farm at Doe Run, where she has worked and grown their sales for the last four years. 

Introduction to Cheesemaking
Stefanie Angstadt
Date:  March 11, 2018
Time: 1:00 - 4:00 PM
Cost:: $75.00

In this introductory cheesemaking class, Stefanie Angstadt of Valley Milkhouse Creamery will teach participants how to make simple feta cheese using only a stock pot and a stove.  The recipe is easily translatable to any home kitchen. 
As we make the cheese, we will go over some of the fundamentals of cheesemaking  including ripening/fermentation, coagulation, cutting the curd, hooping, draining and salting. 
Stefanie will bring her selection of Valley Milkhouse cheeses for an evaluative cheese tasting and pairing discussions. 
The class will finish with a Q & A.
Participants will be able to bring home a portion of the cheese made in class and  special PACG swag.

Stefanie Angstadt
Valley Milkhouse

Stef  has rapidly made a name for her Oley Valley brand. Founding Valley Milkhouse in 2014, she set out to make fresh, mold-ripened and aged cheeses based on traditional European recipes. In its infancy stages, the creamery has won accolades such as 2015’s Zagat’s “30 under 30” and “The Next Big Thing” by Cheese Rank. The creamery distributes its cheeses to cheese shops and restaurants throughout Philadelphia, and is especially fond o he beautiful landscape and wines of Setter Ridge in her home county of Berks! 

Building a Cheeseboard and More....
Alex Jones
Date: March 25, 2017
Time: 1:00 - 4:00 PM
Cost: $75.00

This is the class that will show you how to present the cheese you learned to make in the previous classes.  You are not required to attend the previous classes but as they say "we eat with our eyes" so why not learn learn the art of building a beautiful cheese board using local cheeses.  
Alex brings her extensive knowledge of cheese parings which she has gained throughout her career along with her creative talents that will make your cheese board a standout among the best. 
You will learn how to select and taste great wine and cheeses for exceptional pairings. 
Alex will be sharing  two simple recipes that can turn leftover cheese and wine into delicious condiments for your board.  Attendees will receive PACG swag.

Alex Jones
Food writer and educator

Alex Jones is a cheesemonger, writer, food educator, and regional food systems advocate who has been working with farmers and artisans in Pennsylvania for the past seven years.  She is one-third of the team behind Collective Creamery, a women-powered artisan cheese subscription based in southeast Pennsylvania, and has written for publications like, Edible Philly, Edible Jersey, Grid, and, Philadelphia magazine's food and drink blog.  She teaches cheese appreciation and pairing as well as home cheesemaking in and around Philadelphia.





Past classes and events

Wrapping, Packing and Shipping Workshop

Caputo Brothers Creamery has been kind enough to host our workshop at their cheese facility in Spring Grove, PA.  The date is Thursday, November 9, 2017 from 9:30 am - 3:30 pm.

We will start the day with Stacey Kennedy, ACS CCP from The Farm at Doe Run.  Stacey will share the knowledge she gained during her eight years working for farmstead cheese companies, which includes preparing cheese for shipping. She will showcase how to get your cheeses safely to the end user by using packing supplies and various carriers.  

Stacey will cover the physical packaging and logic behind packing your cheeses for long distance shipments and have them arrive at the correct temperature and undamaged.  She will demonstrate her proven process of packaging cheese by bring a few of Doe Run's cheeses (hard to soft) and shipping supplies. 

By learning how to ship your cheeses without loss could help to open up a new national marketplace for the great cheesemakers of PA!  

Stacey's biggest shipping accomplishment to date: sending Doe Run's cheeses to the World Cheese Awards in San Sebastián, Spain for competition.  Two of Doe Run's cheeses were awarded a gold world cheese award.  

Next up will be Caputo Brothers,  not the little ones but Rynn Caputo.  In May of 2016 the guild held one of our Cheesemaker Networking events at Caputo Brothers new facility. 

It was interesting to see how they converted a former automobile dealership into a mixed use space which includes their cheese plant, restaurant and a shop to sell their products.  During our tour we were shown the packaging process and materials they use to ship their cheese as far away as Alaska.  

Rynn willdiscussed how they created the packing process which worked best for their different products.  We will also hear about their negotiations with the shipper to achieve a reasonable shipping rate.. 

We will take a break for a lunch prepared by Caputo Brothers.  If it is half as delicious as the one they served at the networking event you are in for a treat!

After lunch we are excited to have Robert Aguilera of Fromagex to lead us through the world of cheese papers.  Do you have a cheese you are not sure what would be the best way to wrap it to achieve the best environment to keep it at its finest...ask Robert.

To wrap up the workshop we will start a discussion on group purchasing as a guild.  Please bring a list of supplies (including sizes)  you use for your business: corrugated boxes, cooler boxes, cheese papers, containers ......

Ending our day will be a tour of Caputo Brothers don't want to miss the chance to see how Rynn and David transformed a former auto dealership into their multi-use facility.  


Location: Caputo Brothers Creamery

When: Thursday, November 9, 2017
Time:  9:30 - 3:30 PM
Where: 245 N Main Street
             Spring Grove, PA

Cost: $50 includes morning snack and lunch