Heart to Hearth Cookery

This coming Sunday, June 21st, I will be at Pennsbury Manor at the hearth interpreting the dairy in the 17th century with other volunteer cooks. Each year I prepare a rennet stomach for the preparation of both soft and hard cheeses. If you live close enough to visit Pennsbury, I will be there from noon to 4 pm and will have all the dairying equipment including the press. This is just the first step in the cheesemaking process so I will be posting more about the cheese. And to learn more about what I do in food history visit www.hearttohearthcookery.com