Cheese Making Class with Pam Miller from Charlottetown Farm: December 8
Cheese Making Class with Pam Miller from Charlottetown Farm: December 8
Join us for a cheese making class with well known Pam Miller who has been considered the best goat cheese maker in Maryland for many years!
Charlottetown Farm produces artisan goat cheeses and goat milk confections, happily supplying Baltimore’s top restaurants and weekly farmer’s markets.
We are excited to welcome Pam to speak at Star Bright Farm for the first time. She will demonstrate and teach us how to create 3 distinct artisan cheeses infused with Lavender, honey and herb blends from Star Bright Farm! This is a perfect collaboration with the herbs we grow!
Our guest will not only learn how the cheeses are made but will get to do plenty of sampling and have the opportunity to purchase them to take home and enjoy with their friends and family.
Ricotta- drizzled with our SBF honey
Chèvre- Infused with our Herbes de Provence
Cave Aged Crottin infused with SBF Lavender one batch with our herb blend
Pam will also be sampling all of her products so come hungry!
The Shooting Star Cafe will be open for those who want to purchase one of our specialty lattes to enjoy during the class!
Date: Sunday December 8
Time: 1:00-3:00 PM
Fee: $75
*** Please note when checking out to select the “ Pick Up On Farm Only” option. There is NO physical ticket, your name will be on a guest list when you arrive.
Cheesemaker Pam Miller was raised on a farm in Monkton, Maryland, where she was an active member of the Sparks 4-H club, and the Hereford FFA chapter in her youth. Through these programs, Pam learned the importance of agriculture and how people today have become disconnected from where their food comes from.
Flash forward to 2003, Pam and Mike, had a dozen Hereford beef cattle that their daughter Allison raised as 4H projects. Close friends of the Millers raised dairy goats, which Pam took an interest in. For Christmas, they surprised their daughter with two LaMancha does, Dulcinae and Chocolatte, which promptly became part of the family.
For the next eight years, Pam made cheese and cheesecakes for friends, neighbors and family for special occasions. Gradually, the goats started outnumbering the cattle, and Pam’s gardens were nibbled away by the herd. She just loved the goats and enjoyed sharing their bounty. Pam was an active member of the Monkton Garden club, and she often took her cheeses to be enjoyed by fellow members. Within the club her products developed a bit of a following, and Pam was told that she should start selling her products.
Over a friendly glass of wine in 2011 at the 13.5% Wine Bar in Hampden, Chef Sarah Acconcia overheard one of Pam’s group boasting about the quality and freshness of Pam’s chevre. Intrigued, she asked for a sample, which became the basis for Charlottetown Farm’s retail sales. From the beginning, Charlottetown Farm has been an artisanal goat cheese producer and now regularly serves many restaurants, farmer’s markets, and community festivals. The formula is simple; small batch cheeses made with fresh milk immediately after pasteurization.