More than 40 Vermont cheesemakers and dozens of specialty food, beer, wine, and spirits producers will gather on July 20 for the sixth annual Vermont Cheesemakers Festival in Shelburne, presented by the Vermont Cheese Council.
The event, which perennially sells out, will be held in the historic Coach Barn at Shelburne Farms, a scenic 1,400-acre nonprofit agricultural estate that maintains a working farm and inn on the shores of Lake Champlain.
Tasting, pairing and sampling events will be interspersed with cheesemaking and culinary demonstrations and workshops throughout the day, all included with the $50 admission.
Offerings include "Sweet & Stinky," an exploration of how the Green Mountain State's sweet wines, ice wines and ciders complement soft-ripened, washed rinds and smeared cheeses; Beyond the Curd, a look at how byproducts of cheesemaking can be used in cooking; and "A Vertical Tasting," where cheesemakers present cow, goat and sheep milk products.
In the demo kitchen, the brewmaster Will Gilson and the chef Steve Sicinski from Crop Bistro & Brewery in Stowe will be cooking with ales and cheese, while the educator and chef Sarah Langan from South End Kitchen at Lake Champlain Chocolates in Burlington will whip up dishes with chocolate and cheese.
If you miss out on the event, you can always hit the Vermont Cheese Trail, which lists 44 cheesemakers across the state, with a dozen open to the public.
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