This week is all about beer and cheese. Don’t miss your chance to savor a delicious, early spring beer and cheese dinner at Back Forty tomorrow, April 13th! There are still a few reservations available, so get your friends together, get on the horn, and get yourselves to Avenue B and 12th Street for some fermented fun. In other cheesy news, our Day A-Whey to Mecox Bay Dairy is filling up fast, so if you want a jaunt out to vineyard and farm country, don’t delay! Sign up today!

Spring Cheese and Beer Dinner at Back Forty
Tuesday, April 13th
$55 per person, for reservations call Back Forty

Chef Shanna Pacifico is whipping up a four-course fermented feast, bringing Saxelby Cheesemongers and Chelsea Brewing Company to the same dinner table. Taste a spring selection of Saxelby cheese in all it’s glory, from fresh faisselle from the Vermont Butter and Cheese Company to pungent melted Oma served up in a Back 40 tartiflette! All courses are paired with delicious and refreshing Chelsea brews.

A Day A-Whey to Wolffer Estate Vineyard and Mecox Bay Dairy
Sunday, May 16th 8:30 am to 7:00 pm
For tickets ($95) and more info visit
ticket price includes transportation, lunch, and all tours and tastings

Like two spring peas in a pod, good cheese and good wine are paired together on our first Day A-Whey trip of the season. Join Saxelby Cheesemongers as we take you on a fabulous day trip to Mecox Bay Dairy and Wolffer Estate Vineyard.

The first stop of the Day A-Whey will be Wolffer Estate. We’ll tour the vines and winery, learning what it takes to go from grapes to delicious wine. Come lunchtime, we’ll be treated to a wine tasting and picnic lunch on Wolffer’s gorgeous terrace featuring raw milk cheeses from Mecox Bay Dairy, as well as a spread of charcuterie, pickles, salads, and other delights.

Our next stop is Mecox Bay Dairy, a fourth-generation potato farm turned local food Mecca. Cheese maker Art Ludlow will give us the grand tour of the farm, showing us how he makes delectable raw milk cheeses from the milk of his tiny herd of Jersey cows. Art will then treat our daytrippers to a taste of raw milk so we can see what the delicious fuss is all about. We’ll also stop in and say hello to the chickens, turkeys, bees, and pigs that call Mecox Bay home, and make a stop at their farm stand for some early season veggies and (of course) cheese for the road! Come on, isn’t it about time you had a Day A-Whey?!

And last but not least, check out this week’s edition of Cutting the Curd on the Heritage Radio Network! I interview Louella Hill, cheese maker at Narragansett Creamery in a continuation of the ‘So, you want to be a cheesemaker?!’ series. Calling all potential cheesemakers!!! You might just be crazy enough to do it!

Till next week, eat cheese and be merry!

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