WORKSHOPS & DEMOS 2018-06-16T15:01:55+00:00


Tickets will be $25.00 each to reserve a seat.
To order your workshop/demo tickets, visit Eventbrite!
Please arrive 10 minutes prior to start time.


11:30AM – 12:30 PM
In an age of consolidation and low milk prices, small scale dairy farming is more challenging than ever. Why stay small? Why produce cheese from your own milk? Learn from a dairy farmer, a cheesemaker, and a cheesemonger about the importance of farmstead cheese in Vermont. Taste through a selection of extraordinary cheeses and hear the stories behind these incredible producers.  Reserved seating tickets available here.

12:45 – 1:45 PM
Ever wonder how crystals form in cheese? Why seasonal changes affect cheese color and texture? How microbes contribute to flavor and aroma? World-renowned cheese scientist and founder of Cheese Science Toolkit, Pat Polowsky, will take you through the basics of cheese science and answer your burning questions.  Reserve seating tickets available here.

2:00 – 3:00 PM
cheese·mon·ger ˈCHēzˌmäNGɡər,-ˌməNGɡər/ (noun, BRITISH)
The definition of the word “cheesemonger” is, simply put, someone who sells cheese. In reality, this job is far more complex. From selection and pairing to party-planning and therapy, a great cheesemonger is essential to enjoying and entertaining with cheese. Join cheesemongers Laura Downey and Chris Palumbo for a guided tasting of Vermont cheeses while gaining an understanding of what it takes to be a cheesemonger and represent these handcrafted cheeses. Reserve seating tickets available here.


10AM – 3:30PM
Visit the historic Farm Barn at the heart of Shelburne Farms, and observe their cheesemakers at work crafting handmade cheddar in the production room, and visit the animals in the Children’s Farmyard. To get to the Farm Barn, take a twenty minute walk through the woods, catch a wagon ride, or make the short drive from the Coach Barn.


11:00AM – 12:00PM
Join cookbook author and Vermont native, Jessica Battilana as she explores a summer favorite perfect for any seasonal culinary repetoire: Corn.   She will demonstrate several recipes from her Short Stacks Edition on Corn as well as explore techniques from her upcoming cookbook.

Jessica Battilana is a freelance food writer and recipe developer based in San Francisco. Her first solo cookbook, Repertoire, will be published by Little, Brown in Spring 2017, and she writes a bimonthly home cooking column by the same name for The San Francisco Chronicle.

Jessica has coauthored five cookbooks, including Vietnamese Home Food (Ten Speed Press, 2012), with Charles Phan, chef/owner of the Slanted Door, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3 (Chronicle, 2013), with Tartine Bakery’s Chad Robertson, and Home Cooked (Ten Speed Press, 2016), with Anya Fernald. She is also the author of Short Stack Editions Volume 10: Corn.

Her writing and recipes have been featured in Sunset magazine, Martha Stewart Living, Rachael Ray Every Day and many other publications and was included in the Best Food Writing Anthology (twice!). She lives with her wife and two young sons in San Francisco, and potatoes are her desert island food.