OCTOBER 22, 23, AND 24, 2017 in Philadelphia, PA 

Space is limited!

counter culture presenters (days 1 and 2): 

Vermont Creamery, Emmi-Roth USA, Le Gruyère, Forever Cheese, Central Formaggi, Columbia Cheese, Formaticum, Wisconsin Milk Marketing Board, Trois Petits Cochons, Sartori, Grafton, Comte, Point Reyes Farmstead, and the Pennsylvania Cheese Guild 

meat up presenters (day 3): 

La Quercia Cured Meats, Creminelli Fine Meats, Salumeria Biellese, 1732 Meats, Heritage Food Farms

 

sample schedule:

 

sunday, october 22

9-12 intros + cheese science 101 + cheese maker presentations

12-1 lunch (provided) + presentation 

1-2:30 cheesemaker presentations

2:30-3:30 pairing class: wine and Wisconsin cheese

5:30-7:30 - meet the maker: casual, walk- around tasting with all cheese and meat presenters + local makers 

 

monday, october 23

9-12:30  intros + cheesemaker presentations

12:30-1:30 lunch (provided) 

1:45-2:15 cheese maker presentation

2:15-3:30  the art of mongering

3:30-4:30 happy hour + cooking with cheese demonstration

 

tuesday, october 24

9:00-12:30 presentations: intros + animal husbandry + pork farmer + butchery + curing vs. fermentation

12:30-1 lunch (provided)

1-2:15  presentation: transformation of meat 

2:30-3:30 presentation: basic charcuterie handling techniques + open discussion

3:45-4:30 happy hour

 

 

counter culture + meat up + meet the maker

 Bok Building, 1901 S. 9th St.