Summer is here, and our thoughts have turned Vermont-ward for our second Day A-Whey trip of the season! We’ll be headed to the shores of Lake Champlain for a visit to Shelburne Farm and the Vermont Cheese Maker’s Festival. For those of you out there with fond memories of sleep-away camp, or those of you (like me) who never went to sleep-away camp but thought it must be SUPER fun, this is the trip for you!
A Day A-Whey: Shelburne Farm and the Vermont Cheese Makers Festival
July 23rd- July 24th 2011
For tickets and more info visit takingrootus.com
For this Day A-Whey adventure Saxelby Cheesemongers and Taking Root, a new sustainable agri-tourism venture, have planned a fabulous, cheese-filled weekend trip to that land of Green Mountains. We’ll visit Shelburne Farm, help them make a batch of award-winning cheddar, have a delectable farm to table dinner in Burlington, and attend the Third Annual Vermont Cheese Maker’s Festival!!
Our Day A-Whey begins on Saturday, July 23rd. We’ll fly from JFK to Burlington, and head straight to Shelburne Farm for a picnic lunch and an afternoon of cheese making! Shelburne Farm is hands down one of the most gorgeous farms in the country. Built in the mid-1800’s on the shores of Lake Champlain, the rolling green pastures, patches of forest, and opulent barns will leave you pinching yourself. Nat Bacon, one of Shelburne’s master cheese makers, will show us how to cut the curd (and press it too!) as we craft a batch of their delicious Vermont cheddar.
All that cheese making will no doubt leave us a bit peckish! We’ll take our leave from our apprenticeship and head to Burlington to check into our hotel and proceed to dinner at Farm Table. After dinner if weather permits we’ll take a stroll around town and soak up the glory of a high summer evening in Vermont.
Sunday morning, we’ll be treated to a hearty breakfast before heading back to Shelburne Farm for the main event: The Third Annual Vermont Cheese Maker’s Festival! Meet the cheese makers, and sample over 100 different varieties of artisan cheese alongside Vermont-made beers, wines, ciders, and other specialty foods. In addition to all the noshing, there will be home cheese making demos, and seminars on all things fermented, from Vermont-made charcuterie to wine and beer.
We’ll jet back to New York on Sunday night after a fun-filled weekend crash course in cheese!
For tickets ($325 for individuals and $500 for doubles**) and more information, visit takingrootus.com or email firstname.lastname@example.org. Tickets for this event are extremely limited, so please book right away!
**Please note that the ticket price does NOT include airfare to/from Vermont or Saturday night’s dinner. Ticket price includes hotel, ground transportation in Vermont, cheese making at Shelburne Farm, all other meals, and tickets to the Cheese Makers Festival.
Guests will be responsible for booking their own airfare. The recommended flights are as follows:
Saturday, July 23rd:
Jet Blue flight #56 (departs JFK 9:30am arrives Burlington 10:42am)
Sunday, July 24th:
Jet Blue flight #59 (departs Burlington 7:20pm arrives JFK 8:44pm)
Here’s to a fantastic Day A-Whey to the Vermont Cheese Makers Festival! Till next week, eat cheese and be merry!