Reinventing Farmhouse Cheese is a unique opportunity to hear from foremost farmhouse cheesemakers in the US and Australia, together with theleading lights of British farmhouse cheese and authors of the recently-released must-read cheese book ‘Reinventing the Wheel', discuss what it takes for a farmhouse and artisan cheese industry to flourish in the 21st century.
And then taste their cheeses accompanied by matching wines.
Background: Australia shares an unlikely history with the UK and the US in theworld of farmhouse and artisan cheese. We each had a thriving farmhouse and artisan cheese industry that growing industrialisation, WW2 and food safety concerns disrupted almost completely. But each of us is trying hard to rebuild that industry. The UK and the US are ahead of Australia in this regard, but we are hurrying to catch up.
All of us are excited by the collaborative work being done by scientists with artisan cheesemakers throughout the world, including here in Australia, enabling the cheesemakers to make even more delectable cheeses from quality milk produced by small-scale sustainable dairy farms.
Panel: Hear from our cheesemaker and microbiology speakers - including Mateo Kehler of Jasper Hill Farm in Vermont, Bronwen Percival of Neal’s Yard Dairy in London, and our own Carla Meurs of Holy Goat Cheese in Victoria, and microbiologist, Dr Ian Powell - explain what this means to them, and why it’s important to the production of great cheeses. Food journalist and author, Richard Cornish, will moderate the discussion.
Date: Friday 23 March 2018
Time: 5.30pm - 8 pm
Venue: Calendar Cheese Company, 326 Lorimer Street, Port Melbourne
Cost: $25 for ASCA members and $50 for non-members (with the option of joining as a Cheeselover on the night for half price - just $25).
ASCA thanks its kind sponsor of and partner in this event, Calendar Cheese Company.
Cost: $25 ASCA members; $50 non-members (with option to join as a Cheeselover at the event for just $25
Tickets / Information: https://www.trybooking.com/UPCX
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