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Photos courtesy of Jasper Hill. |
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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.
