Suitably Cool & Impeccably Clean: Butter and Cheese Making in Early Maryland

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Suitably Cool

Engage in a farm-to-table journey highlighting how 17th-19th century Marylanders made, preserved, and ate dairy. Using architectural evidence from the Riversdale House Museum dairy, foodways historian Joyce White shares documentation of the butter-making business Rosalie Calvert ran 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.