Saturday, February 15, 2020 - 2:00pm to 5:00pm
We are working with the Vermont Cidermaker's Association to have cidermaker's pouring cider from their portfolios that use heirloom apples - as an homage to our past presidents and the rich history of Vermont agriculture. From there we are inviting cheesemakers to sample cheeses that pair beautifully with these beverages. Our friends from von Trapp Farmstead will be on hand sampling their blue cheese and their NEW Ploughman's salami that uses Shacksbury's dry cider in the recipe. Spring Brook Farms will be here demoing their Reading Raclette - melty cheese goodness poured over prosciutto cotto and baguette. Shelburne Farms will be in the house with sharp cheddar - I mean what is more classic than apples and cheddar?
Stay tuned - we am working with Adam from Eden Ciders to put together a structured educational component to this event as well.