Pasture to Palate: A Farmstead Cheesemaking Journey
Experience the cheesemaking process from the ground up during this three-day program. Using The Inn at Shelburne Farms and our dairy barns, pastures, and cheesemaking facility as your classroom, go behind-the-scenes of dairy farming and cheesemaking to experience the story of our farmhouse cheddar cheese.
Throughout the three days together, farm-to-table meals will feature locally grown and produced food, guided Vermont artisanal cheese tastings, as well as guided wine, hard cider and craft beer pairings.
Tom Gardner, Cheese Operations Manager, Shelburne Farms
Kate Turcotte, Head Cheesemaker, Shelburne Farms
Marshall Webb, Woodlands Manager, Shelburne Farms
Gil Tansman, Ph.D candidate, Nutrition and Food Science, University of Vermont
Molly Browne, The Cellars at Jasper Hill
“If you love luxurious food, appreciate a spectacular setting, and enjoy learning about and connecting with the process of food creation, this is the course for you. From the small workshop size and the attentive and thoughtful educators and staff, to the enthusiastic fellow participants and renown guest experts, it was a 5 star experience.” Chris Brodie, Plymouth, MA, 2013 Pasture to Palate participant