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Vermont’s Jasper Hill Guest-Chefs at Cornerstone Cheese & Charcuterie

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Photos courtesy of Jasper Hill.

Local cheese aficionados eager to learn more about the industry have the opportunity to mingle with Vermont’s acclaimed cheesemaker, Jasper Hill. Taking over the counters at Wayne’s new Cornerstone Cheese & Charcuterie, it will hold an intimate class and multi-course tasting on Tuesday, Nov. 17, from 7–9 p.m. 

Hosted by the creamery’s very own Zoe Brickley, the class will have guests unmasking a comprehensive look into the processes that make Jasper Hill cheeses special. Attendees can expect to learn about the company’s milk-making, cheese-making and underground cave-ripening. Even better, Brickley will get cheese wheels deep in her instruction, offering up a presentation that will illustrate firsthand the dynamic farm’s complexities behind its cheeses.

Uncover cheeses like the buttery Alpine-style Alpha Tolman, the fudge-like textured, cult-followed Bayley Hazen Blue and the washed-rind, funky Willoughby (cider-washed variation reviewed here). What could be better than scoring a Vermont cheese education—and tasting—right in the heart of the Main Line? As an extra perk, in addition to tastings of Jasper Hill’s finest cheeses, attendees will score a multi-course feast as part of the experience.

Cost is $150 per person. Reservations are limited. Call Cornerstone at (610) 688-1888 to secure your spot.

1 West Ave., Wayne, www.cornerstonewayne.com.

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