$60.00
Get TicketsJoin Trevor Warmedahl (aka Milk Trekker) as he returns from Europe with some exceptional, small-batch cheeses from Ireland and Germany. These are cow's-milk cheeses, mainly made from raw milk, that don’t travel far from the places where they are made. Until now. Trevor travels the world in search of the highest expressions of what cheese can be, and the opportunity to taste and hear the stories behind a few of them is a rare one.
Over a few relaxed hours, a small group of participants will enjoy a guided tasting of at least five cheeses. The focus is on how the highest quality milk from humanely raised livestock feeding on diverse, organic pasture at beyond-sustainable farms is the starting point for exquisite, nutrient-dense milk and cheese. We will discuss the broad categories that each cheese belongs to, and introduce the specific microbes involved in the initial fermentations and on the rinds. Trevor will also explain how he approaches selecting, serving, and tasting cheese.
Ireland
The Lost Valley Dairy and Creamery is an 8-acre farm that produces two cheeses made with raw milk and natural, indigenous starters cultivated from the milk. Carraignamuc is a tomme based on a cheese called Macagn from the Italian Alps, that has taken on its own terroir in the west of Ireland. Sobhriste is a crumbly, milled-curd cheese similar to Caerphilly, a high-acid hard cheese from Wales.
Germany
Trevor will bring a curated selection from the last stop on his tour: a biodynamic farming community called Hofgemeinschaft Heggelbach. Heggelbach is home to a Demeter-certified creamery producing cheeses from a small herd of horned, grass-fed Brown Swiss cows. Expect a savory, Gruyère-like alpine cheese, a meaty and punchy Taleggio-like washed rind, and a mellow Camembert.
$60.00
Get Tickets