39th Annual Putney Craft Tour
Nov
24
to Nov 26

39th Annual Putney Craft Tour

Once each year, just in time for holiday gift giving, our local craftsmen open their studios for the public to come and explore, to experience first-hand the making of our work, to understand our creative process, to hear our stories, and to purchase our unique crafts directly from us.

Located four hours from New York City, two hours from Boston, an hour and a half from Albany, NY, Putney, Vermont has been called the “Craft Capital of the World”. This small town in southeastern Vermont is home to one of the highest concentrations of award winning and internationally recognized craftsmen in the country.

This year, we celebrate the 39th annual Putney Craft Tour. We invite you to spend Thanksgiving weekend at our Craft, Culinary, and Stage event, meandering our back roads, purchasing one-of-a-kind crafts, eating fabulous food, drinking local wine, and taking in a performance at one of our local theaters.

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Vermont Cheesemakers' Festival
Jul
16
10:00am10:00am

Vermont Cheesemakers' Festival

Join the Vermont Cheese Council for the Ninth Annual Vermont Cheesemakers Festival to be held on July 16, 2017 at the beautiful Coach Barn at Shelburne Farms, on the shore of Lake Champlain, Vermont. This open market festival has been chosen by Fodor's Travel as one of the "10 Best Summer Food Festivals in the United States." The festival is designed as an open farmers market with 45 cheesemakers and over 90 Vermont and regional artisan food producers. Taste artisan food samples from every vendor and cheesemaker.

New in 2017:

VIP Tickets are available and include VIP Valet Parking, separate VIP Entry, official Vermont Cheesemakers Festival tote and glass, entry to the Lakeside Libations Celebration from 9-10:30 AM, and one reserve ticket to Educational Seminars (choose the seminar on the day of the festival- first come, first served.)

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raw milk cheese appreciation day
Apr
16
12:00am12:00am

raw milk cheese appreciation day

RAW MILK CHEESE APPRECIATION DAY

APRIL 16, 2016

A day to celebrate raw milk cheeses with turophiles around the US and the world. Find an event near you and join in the festivities.

Rachel will be sampling and selling Parish Hill Raw Milk Cheese at the Northampton Farmers Market from 9-2pm.  

Peter and Rachel will be at the Brattleboro Food Coop talking and tasting Parish Hill Raw Milk Cheese from 3-6pm.  

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Mar
11
to Mar 12

Boston Beer & Cheese Fest - Sold Out

Why Join Us At Boston Beer & Cheese Fest?

It’s craft beer, cider and cheese…what more do you need to know?! If you do need more info, though, the Boston Beer & Cheese Fest focuses on New England-made craft beers, ciders and cheeses. By attending you’ll have access to over 80 craft beers and ciders from 25 local brewers/cideries, as well as tons of cheese from 10 local creameries. If that’s not enough, we’ll be pairing a beer/cider from each brewer with a cheese from each creamery…that’s 25 beer/cider and cheese pairings! If that doesn’t make your mouth water, we don’t know what else to say.

http://drinkcraftbeer.com/events/beer-festivals/boston-beer-and-cheese-fest.html

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Feb
5
1:15pm 1:15pm

Native & Commercial Starter Cultures for Cheesemaking

Native & Commercial Starter Cultures for Cheesemaking
Rachel Fritz Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting

Fermentation is essential to making almost all cheeses.  This seminar will outline the basic types of bacterial cultures that are used for the lactic fermentations in cheesemaking.  Information about the preparation and use of both native and commercial cultures, including the roles that these cultures play in making and aging cheese, will be presented.  This will help participants to make the best choices for making a wide variety of cheeses at home or in a small business setting.

 

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Aging Cheese on Boards: Why Wood Is Good
Feb
5
8:30am 8:30am

Aging Cheese on Boards: Why Wood Is Good

Aging Cheese on Boards: Why Wood Is Good
Rachel Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting

Wooden boards have been used for centuries for aging cheese.  Find out how wood can play a beneficial role in aging many varieties of cheese.  Presenting information about types of wood, care and maintenance, and practical use and creating beneficial microclimates for developing cheese rinds.

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Understanding Cheese Quality
Feb
4
1:30pm 1:30pm

Understanding Cheese Quality

Understanding Cheese Quality: Evaluating &Describing Cheese to Develop & Amend Recipes

Rachel Schaal & Peter Dixon, Parish Hill Creamery

See, taste, and smell to describe cheese and find positive attributes and flaws. Then use this information to develop and/or alter recipes to produce the highest quality cheese. Participants will evaluate their cheeses and create descriptions. This will be followed by a discussion of how to use this information to improve cheese quality.

Underwriter thanks to Dairy Heritage by Agri-Service LLC.

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Good Cheese, Safe Cheese: The Food Safety-Quality Connection
Feb
4
9:30am 9:30am

Good Cheese, Safe Cheese: The Food Safety-Quality Connection

Good Cheese, Safe Cheese: The Food Safety-Quality Connection

Rachel Fritz Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting

Prepare basic programs that lay the foundation for Cheese Production Food Safety, and understand the link between controlling food safety and improving cheese quality. Participants will work on their own plans, for current or future facilities, and develop a framework for completing their food safety program at home. Handouts will be provided prior to the session, which participants should use to prepare initial written plans.

Underwriting thanks to Dairy Heritage by Agri-Service LLC.

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