Healthy Living Cheese Dept. at The Saratoga Food and Wine Festival
Be sure and visit our Cheesemonger and meet your Local Cheesemakers at the 2013 Saratoga Wine & Food Festival on Saturday September 7.
Sample and enjoy epicurean delights at the gourmet cheese station in the Connoisseur’s Tent presented by Healthy Living and Café.
You’ll partake of an abundance of local and regionally sourced cheese as well as a lovely charcuterie station. Meet the cheese makers and learn all that you wanted to know about cheese making and pairing cheese and more.
Purchase your tickets and learn more about the event on SPAC’s page here.
Consider Bardwell Farm – West Pawlet, VT
ACS 2013 2nd Place
An aged, raw Jersey cow’s milk cheese inspired by great European Alpine cheeses like Gruyère and Comté.
Nettle Meadow Farm – Sheila Flanagan, Cheesemaker
ACS 2010 Triple Creme Blue Ribbon Winner
Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area. It is a white mold-ripened wheel made from goat’s milk and Jersey cow cream.
Vermont Creamery – Cheesemaker, Joey Conner will be on site to discuss the process of making these award winning cheeses and offer pairing suggestions for you to try.
Ash ripened goats milk cheese
ACS 2013 1st Place
Aged goats milk cheese
ACS 2013 2nd Place
Mixed-milk triple creme cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream.
World Cheese Awards 2011 Gold
Bijou (French for Jewel)
French style Crottin (goats milk)
Jake’s Gouda, Deansboro, NY – Jake Stoltzfus, Cheesemaker
Jake’s Smoked Gouda
Farmstead, pine plank cured Oak smoked gouda.
Jake’s Aged Gouda
The Great New York State Fair 2013 – Award of Excellence: Score: 97.5
Three Village Cheese, Poland, NY – Cheesemakers Tom Felio and Carmentea Tsataropulos
Farmstead, raw cow’s milk, New York State Havarti (aged over sixty days)
The Great New York State Fair 2013 – Award of Excellence: Score: 95.5
Farmstead, raw cow’s milk, New York State Tomme hand crafted in the French tradition (aged over sixty days).
Argyle Cheese Farmer, Argyle, NY – Marjorie Randles, Cheesemaker
Farm fresh Quark mixed with her own butter, garlic and fresh herbs.
Tuscan traditional fresh Farmstead Sheep’s milk Pecorino, (aged over sixty days). So rich that this cheese weeps butterfat when left at room temperature. The lush milk and grassy notes are very noticeable in this cheese.
Rupert Rising Bread, West Rupert VT, Jedediah Mayer, Baker Artisan Baguette Au Levain Naturally long leavened, wood fired, hearth baked bread.
We are especially pleased to have you meet and speak with local cheesemakers who will be on site to answer questions about cheese making and provide some truly wonderful pairing suggestions to enhance your enjoyment of their delicious cheeses.
Joey Conner, Vermont Creamery
Tom Felio and Carmentea Tsataropulos, Three Village Cheese