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Meeting with Pennyroyal Creamery's Erika Scharfen

  • Aug 23, 2013 · 6:00 PM
  • This location is shown only to members

On Friday, August 23, Erika will be speaking to us in The Beverage People classroom at 6:00pm. They have a farm and creamery in Boonville where they are producing handcrafted cheese exclusively from goats and sheep that are raised on the family farm. She will talk about the seasonal differences in milk, milk handling techniques and anything else you may want to ask her about. She will bring some of their cheeses for us to taste and of course, everyone is encouraged to bring whatever food and drink you want.

We will be collecting a $5.00 fee at the door to cover our stipend cost for Erika.


Jan will make name tags for those who still don’t have one.

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  • Irene D.

    Finally took the plunge: made my first cheeses, a Valencay from Kimi's recipe and Bob's Manchego. I unmolded my Valencay too soon and have these very funny looking "cushions" I am calling them! Manchego a little better...learning...made also Cabecao from Mary Karlin book with porcini mushrooms soaked in cab. They smell pretty good, going to wrap them in grape leaves and serve with pears preserved in Gewurtztraminer! Yum! Fingers crossed! Thank you Nancy, Bob, Kimi and all the rest of you! Having fun!

    September 1, 2013

  • Irene D.

    Thank you to all who brought in cheeses and wines, they were lovely! I enjoyed all of them very much!!! Great night! Kathy & Kimmie, great job on the Valencay - and thanks for guiding me to the recipe http://www.thebeveragepeople.com/pdf/webcheesepdf/Valencay.pdf

    August 24, 2013

  • Janice R.

    This was the best program for our club. Ericka is such an accomplished speaker, an appropriate match for her "farmer" and cheese making skills. So enjoyable. Thank you, Erika, and everyone who helped make this evening.

    August 24, 2013

  • A former member
    A former member

    Thanks Erika it was a great meeting with lots of good information, good cheese, bread and wine. This kind of meeting is the reason why I joined Wheyward Bound. I am going to sign up for the Pennyroyal Cheese Club again this year, last year was great.

    August 24, 2013

  • Irene D.

    Sensational! The discussion was very informative, Erika was so generous with her information and the cheeses from Pennyroyal were superb!!! Wonderful night, thanks so much! Hooked on Pennyroyal, going to sign up for the club!!!

    August 23, 2013

  • A former member
    A former member

    This was GREAT! I have wanted to learn more about the animal side of cheesemaking - and Erika had huge information: the fat and protein % of stages of lactation, differences of morning and evening milk . . . great info. I enjoyed her life story, and am amazed at all that she does. I am also learning a lot about cheese from the samples that people bring - thanks to all for bringing cheese, bread and wine! I hope to bring cheese soon!

    August 23, 2013

  • Kathy L.

    Erika was so willing to share her knowledge with us. What a great meeting!

    August 23, 2013

  • A former member
    A former member

    I'll catch up on the annual dues at the meeting, Shell

    August 19, 2013

  • Irene D.

    Terrific news!

    July 31, 2013

  • Nancy V.

    Just read the following posted from The Artisan Cheese Guild:

    CACG member Pennyroyal Farm is proud to announce that their mold ripened lactic style cheese Bollie's Mollies has just been awarded Gold Medal, and their raw milk blue-veined cheese Boonter's Blue has been awarded Silver Medal at this year's International Cheese Competition in Nantwich, England!

    Congratulations and hope to taste one of these at our August 23rd meeting!

    July 31, 2013

  • A former member
    A former member

    Looking forward to this - thanks!

    June 11, 2013

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Your organizer's refund policy for Meeting with Pennyroyal Creamery's Erika Scharfen

Refunds are not offered for this Meetup.

Santa Rosa, CA

Founded Dec 18, 2010

This Meetup is community funded

$20.00/year

Member dues are used to:
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  • Our club uses funds to pay for Meetup Organization Annual fees. We also pay for supplies, offsets of speaker fees where the charges are less than the fees collected and for materials for classes where cheese is made.

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