Join us for a delightful Vermont Cheese Class, where you'll explore the art of creating small plates inspired by the state's renowned artisan cheeses. In this hands-on experience, you'll learn to prepare a variety of delectable dishes featuring Vermont's finest cheeses, from creamy chèvre to sharp cheddar and everything in between.

Guided by Chef Donna, you'll discover the nuances of working with local cheeses, mastering techniques to enhance their unique flavors in each dish. In addition to crafting your own savory creations, you'll also gain valuable knowledge about the perfect wine pairings for each cheese, elevating your culinary skills and understanding of flavor combinations.

Whether you're a cheese connoisseur or simply a food enthusiast, this class offers a fun and flavorful journey through Vermont's rich cheese-making tradition. At the end, you'll savor your creations alongside a curated selection of wines, leaving with new skills, recipes, and a deeper appreciation for Vermont's cheesemakers and our local taste of place.

Below is an example of the cheeses and small plates featured in class.

- Jasper Hill Blue (cow) paired with Port: served with maple rosemary almonds

- Vermont Creamery Chevre - ( Fresh, goat) paired with Rose wine: Sun-dried tomato pesto & chevre tartlets

- Vermont Farmstead Lille - (Bloomy rind, soft, cow) paired with  Reisling: Baked with puff pastry & preserves- served with banquette/assorted crackers

- Cobb Hill Gouda - (Firm, cooked & pressed, cow) paired with Grenache wine:  Gouda red onion & bacon flatbread

- Cabot Clothbound cheddar (cow) paired with Cabernet or Chardonnay: Gougeres

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