SATURDAY, AUGUST 10, 2019 – 10AM-4PM
COACH BARN, SHELBURNE FARMS, VT
Join Peter Dixon, known as “The Cheese Whisperer” on a pasture tour to discuss how animal grazing and pasture management can affect the flavor profiles of your favorite cheeses. Peter has traveled the world learning about cheesemaking and traditional cheesemaking techniques. Raised in a dairy farming family, he knows the value of forage and field biodiversity found in milk. This is a walking lecture and tour of Shelburne Farms fields and pastures, so wear comfortable shoes!
Cheddar is arguably the most famous of Vermont’s many cheese styles. Shelburne Farms is one of the first US companies to return to traditional cheddar making in the ’70s and ’80s, and one of the most famous farmstead cheeses in Vermont with its emphasis on milk quality, sustainable farming, and animal welfare. Andi Wandt, Head Cheesemaker for Shelburne Farms, will lead a Cheddar production overview at Shelburne Farms during its daily “make.” Join her as she explains the cheddaring process and learn more about this most labor-intensive cheese.
Join the natural wine revolution! Vermonters are crafting award-winning grape and apple-based wines — the perfect complement to cheese. Winemakers from lapetus Wines and Fable Farm will lead a session pairing these minimal intervention beverages with some of the state’s best cheeses, and take you behind the scenes of this burgeoning industry!
Ever wonder how crystals form in cheese? Why seasonal changes affect cheese color and texture? How microbes contribute to flavor and aroma? Join Zoe Brickley, Certified Cheese Professional and Jasper Hill Farm Sales & Monger Resource Manager on a cheese science journey. Zoe Brickley works with cheesemongers across the US to assist them in understanding cheese science, cheesemaking, and cheese marketing. She is a regular lecturer at the American Cheese Society Conference and leads seminars for the American Cheese Society Certified Cheese Professional Education Series.