MARCH 11, 12, 13 in Charlotte, NC

Space is limited!

sample presenters (days 1 and 2): 

Emmi-Roth USA, Grafton Village Cheese, Vermont Creamery, Uncommon Flavors of Europe, Wisconsin Milk Marketing Board (WMMB), Consider Bardwell Farm, Forever Cheese/Mitica, Springbrook Farm/Farms for City Kids, Le Gruyère AOP, Isigny, Trois Petits Cochons, Philosophy Foods

meat up presenters (day 3): 

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


sample schedule:


sunday, march 11

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

12-1 lunch (provided) + presentation (WMMB)

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, march 12

9-12:30  intros + cheesemaker presentations

12:30-1:30 lunch (provided) + presentation (Losada Olives)

1:45-2:15 cheese maker presentation

2:15-3:30  the art of mongering

3:30-4:30 happy hour 


tuesday, march 13

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

Johnson and Wales University, 801 W Trade St. 

meet the maker

7th Street Public Market, 224 E. 7th St.