2016

WORKSHOPS

Free with festival admission
Arrive 10 minutes prior to start time
First come, first serve

11:30AM – 12:00PM
Vermont’s Clothbound Cheddars have taken the world by storm. But most people are not aware that each of Vermont’s most award winning cheddars are produced from cow’s milk from different breeds of cows producing milks with very different butterfat and protein make-up. Learn more about these cheeses from the cheesemakers at Shelburne Farms, Grafton Village Cheese Company, Cabot Creamery Cooperative, and Cellars at Jasper Hill Farm.

1:15 – 2:15PM
Vermont is universally acclaimed for its cheese and its beer producers. Join Ruth Miller, The Beer & Cheese Maven along with Vermont cheeses and brewers to discuss the ultimate food and beverage pairings with distinctive styles of cheese and beer in search of the best pairings.

2:45 – 3:45PM
Join Vermont Cheese Council President & Parish Hill Creamery cheesemaker Rachel Fritz Schaal as she explores Vermont’s Blended Cheeses with local cheesemakers. Blended cheeses are created with two types of milk (cow and goat or sheep) to produce some of Vermont’s most unique and tasty cheeses. The cheese will pair with unique ciders from Shacksbury Cider’s heritage ciders utilizing apples from their Lost Apples project.

CHEESEMAKING DEMOS

Free with festival admission
Arrive 10 minutes prior to start time
First come, first serve

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 form the Coach Barn.

COOKING DEMOS

Free with festival admission
Arrive 10 minutes prior to start time
First come, first serve

11:00AM – 12:00PM
Join the folks from Churncraft in a demonstration of home style butter making with the Churncraft Churn. The Churncraft folks will prepare flavored cultured butters and pair them. Learn more about the Churncraft churn and learn the secrets of rich, flavorful, modern butter making.

1:00 – 2:00PM
Join Amy Traverso, food editor and author of The Apple Lovers Cookbook, and Aimee Seavey, food editors for Yankee Magazine and online blogger for The Apron Archives, as they work with Kenyon Grills to brighten your summer culinary repertoire with the cheeses of Vermont Creamery.

2:45- 3:45
Join Executive Chef Lyndon Virkler, NECI’s Education Director for his take on summer classics utilizing fresh Vermont ingredients and delicious Vermont cheeses.