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Article: Cheesemakers in Paradise - There's socializing, music, networking, teaching, and learning, and since it's the annual American Cheese Society conference, there's tasting - lots and lots of tasting
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- August 8, 2007
- Author:
CopyrightCopyright 2007 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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SHELBURNE, Vt. - Inside the Breeding Barn at Shelburne Farms,
hundreds of people mill about, hugging and kissing and shaking hands.
"You are here this year!," one woman exclaims, embracing another.
"It's so good to see you." It's a hot and humid evening, and the air
smells like a mixture of goats, hay, and butter. This isn't the
perfume of the barn - the smell rises from the tables arrayed around
the walls. They are laden with cheese: cow's milk, sheep's milk,
goat's milk, and mixed milk cheese; the bloomy rinded and the hard;
velvety chevres made that morning, smoked mozzarellas, cheddars old
enough to attend grade school, tar-veined blues.
This is the opening reception of the American ...