The Cheese Stands Alone

Spring is coming, and so is the chevre!  Get ready to take advantage of the amazing cheeses we have here in Virginia by signing up for Planet to Plate: A Study in Slow Food (Goat Cheese).  Designed and taught by Local Food Hub staffer, Lisa Reeder, this mini-course is a lighthearted way to focus on a locally grown or produced food while highlighting the people who work hard to make it available.

Lisa will be joined for one session by owner/cheesemaker Gail Hobbs-Page of Caromont Farm, and together they will lead a focused tasting of Gail's cheeses and some of their early spring accompaniments (think asparagus, strawberries and spinach, to name a few).

Students will learn the history and heritage of goat cheese (seasonality, craftsmanship, animal husbandry, and land stewardship), as well as gain insight into small-scale dairy farming in Virginia and its challenges. And did we mention there's a field trip?

This is Lisa's second Planet to Plate offering. Last fall, the course focused on the apple, and culminated in a tasting trip to Vintage Virginia Apples for an introduction to the Shelton family and their newest endeavor, Albemarle CiderWorks.

Lisa's dream for local food? To make Central Virginia's food heritage and culture available to everyone -- and to celebrate its deliciousness every day. 'Planet to Plate' classes are appropriate for all age and learning levels, so grab a kid who says they don't like goat cheese or a friend who is curious about joining Slow Food Albemarle Piedmont, and join in the fun.

For more of Lisa's adventures in local food and drink, check out her blog, A Local Notion.

When: Mondays, 7-9pm. Mar 28-Apr 11
Where: UVa School of Continuing and Professional Studies, Zehmer Hall, Lounge
Price: $100
Register: www.scps.virginia.edu | (434) 982-2779

image credit: regard 1400/Creative Commons