The Story of a Dying Tradition: Transhumance
Presenter: Daphne Zepos

Transhumance is the seasonal movement of people with their livestock, typically to higher pastures in summer and to lower valleys in winter. Herders have a permanent home, usually a farm in the valley. But In the spring, as mountain snow melts and gives way to wild green pastures, they move to high altitudes so that their herds can graze on rich and varied grasses. This wonderful diet will in turn produce exceptional milk. Transhumance developed many centuries ago in all regions of the world, and to this day produces the much-prized and seasonally nuanced cheeses of various alpine regions. Cheesemonger Daphne Zepos will take you on a tasting journey through this fascinating and sadly disappearing phenomenon.

Please note: Seminar includes expertly paired wine tasting.
 

The Genuine Pecorino Romano
Presenters: Michele Buster and Pierluigi Sini

Pecorino Romano cheese originated in the countryside outside Rome, thus its name. Today most is made on the island of Sardinia. The “Fulvi” Pecorino Romano is the last Pecorino Romano being made in the Lazio region. It’s also known as the unheralded king of grating cheeses and stronger partner to the famous Parmigiano Reggiano. Come learn the story behind one of the rare remaining gems amongst the great cheeses of Italy. And also hear that it’s not just for grating any more.

Please note: Seminar includes expertly paired wine tasting.
 

Is My Cheese Safe?
Presenters: Neville McNaughton and Debra Dickerson

How do we know the cheese we are buying is safe? That question, from both retailer and consumer, has never been more important. In 2010 alone, four American cheesemakers stopped making cheese due to claims of unsafe production processes. The controversy over these closures – among regulators, scientists, producers, retailers and consumers – continues to spur vigorous debate. This seminar aims to answer many of the common and not-so-common questions surrounding cheese safety. None other than Neville McNaughton will lead our discussion on this most important topic of our industry. If you have questions, concerns or are simply curious what all the fuss is about, don’t miss this sure to be enlightening seminar.

From Leather Bags To Curds And Whey
Presenters: Warren Reid and Carla Hanvold

In 1985 Miles and Lillian Cahn traded in their famous Coach Leather business for a more “peaceful” life in the Hudson Valley, a few goats and small cheesemaking operation they cleverly named Coach Farm. 25 years later Coach Farm still carries out the vision that the Cahn’s set out upon “retirement”, turning out artisanal handmade goat milk dairy products that were once only found in the remote villages of France. Join Warren Reid and Carla Hanvold as they share the story of the Cahn’s Perils and Pleasures of Domesticating Goat Cheese and a tasting of Coach Farms current award-winning cheeses.

Please note: Seminar includes expertly paired wine tasting.

Explore Old World/ New World Cheeses With the Help of Maison Mons and Cellars at Jasper Hill
Presenter: Laure Dubouloz and Zoe Brickely

The Kehler brothers at Jasper Hill Farm are pioneering a new future for US artisan cheesmakers. Their efforts take shape in an innovative new aging facility, inspired by Europe’s great history of affinage. Maison Mons, established about 50 years ago in France, is a renowned Affineur and fights to protect traditions and keep alive farmers and artisan cheesemakers. The Cellars at Jasper Hill have just begun to establish those same practices here in this country. Come join Laure from Maison Mons and Zoe from The Cellars at Jasper Hill for an Old World vs. New World cheese presentation and tasting. Origins, history, and today’s situations will be explored as Laure and Zoe walk you through a comparative tasting.

Please note: Seminar includes expertly paired wine tasting.
 

Great British Cheese meets Great American Beer
Presenter: Chris George

After being poised on the brink of extinction British artisanal cheese has seen a massive resurgence in the past 30 years. With cheesemakers embracing both new and traditional techniques the UK has gained a farmhouse cheese industry of which it can be rightly proud. Join Chris George of London’s Neal’s Yard Dairy to enjoy and consider this delicious success story and celebrate a selection of both modern, and traditional British cheeses. Whilst British cheeses have enjoyed an explosion in quality and diversity in the last few decades the same can also be said of the American craft brewing industry. If a selection of great cheeses weren’t enough, Chris will be joined by Charles Finkle of Seattle’s own Pike Brewing Co. to pair up some great contemporary beers with some great contemporary cheeses. Does it get any better than that?