Join Hawthorne Valley Farm’s cheese maker, Peter Kindel, on Saturday, March 9 at the Town of Stockbridge Town Offices, 50 Main Street in Stockbridge, for a cheese-making workshop using goat’s milk. He will demonstrate how to make a fresh chevre and a hard tome and will share tips and techniques for making fresh and aged goat cheeses from start to finish. The demonstration will be followed by a tasting and discussion of different goat cheeses.

Peter Kindel has been making, selling, tasting and teaching about cheese for 18 years. It began as a hobby, but after studying cheese-making in France, England and Scotland, he worked in such highly acclaimed cheese outlets in NYC as Picholine, Artisanal and Murray’s Cheese. He has made cheese in Vermont, Colorado and California, and currently leads the Hawthorne Valley farm creamery in New York’s Hudson Valley (below.) The program is sponsored by the Berkshire Botanical Garden and is $45 for BBG members, $50 for non members, and you may sign up at www.berkshirebotanical.org.