June 24, 2021
Advance registration required by June 22.
Suitably Cold and Impeccably Clean: Butter and Cheese Making in Early Maryland
Thursday, June 24, 2021
Engage in a farm-to-table journey highlighting how 17th-19th century Marylanders made, preserved, and ate dairy. Using architectural evidence from the extant dairy at Riversdale House Museum, foodways historian Joyce White will share documentation of the butter-making business Rosalie Calvert ran at Riversdale in the early 1800s, the thriving dairy farm operated by her son, Charles Benedict Calvert, and references to the combined enslaved and free dairy workers who completed these labor-intensive tasks.
Enjoy a discussion on common butter and cheese-making procedures, popular dairy imports, and several historic dairy recipes.