Ever wonder how milk becomes cheese and yogurt? What the difference between bacon, pancetta and prosicutto is? How an IPA differs from a regular Pale Ale?
Roll up your sleeves and pack your apron!
During this four-day tour, you will be introduced to various food production methods through hands-on workshops, tastings and innovative farm tours around Vermont’s Champlain Valley. From the cheesemaking that Vermont is famous for to traditional Italian charcuterie, from ancient yogurt and kombucha fermentation methods to the top craft beers, ciders, wine and spirits, our aim is to show you as much behind the scenes artisanal food production as possible in one weekend!
To learn more about this extended workshop weekend, click HERE!