Cheeses of Vermont
Taught by Jessica Manchester
Jessica grew up in New England and graduated from UMass Amherst with a degree in Art History. Since graduation she has worked in multiple Galleries and Fromageries around New York City. After years in the art world she took time off to travel to France and learn from local masters, in the heart of Normandy, the delicate dichotomy and fastidious work ethic of local cheese making. Traveling around Normandy and sharing stories and cheese with other farmers she quickly learned the importance of local cultivation. Since returning from France she has focused her efforts on compiling her love, passion and knowledge of cheese into a comprehensive cheese book.
Feel free to contact me about all your cheese questions and inquiries.
Crazy about curd? Conscious of local food culture and creative pairings? Cheese and other locally sourced foods, beverages and accoutrements tend to go hand in hand and make for some exquisite culinary couples. Whether we look right in our own community, neighboring states, or overseas, cheeses have a knack for complimenting local flavors and accompanying their regional offerings.
Join us for a night of decadence as we tour a cheese haven: Vermont. Ranging from tangy and velvety goat cheeses like Coupole, milky and luscious Moses Sleeper or sharp cheeses that pack a serious crunch like Tarentaise, we'll pair all these sweet curds up with Vermont craft beers and local ciders.
As if cheese and beer were not enough to win you over…we'll cover a few suggestions on breads, fruit, nuts and all things cheese boards that can be put together by focusing on a specific region. So come with an open palette and get ready to chow down on some cheese.
