Honey is the ultimate go-to condiment for cheese. It works with everything. Why is that, though? Why do we love the sticky, sweet with the salty, tangy? Does the varietal of honey make a difference? What about seasonality? Also, can raw honey and raw milk cheeses heal all that ails us? Well, maybe. Local writer, recipe developer, culinary instructor private cook and all around joyful personality, Suzy Scherr ,will illuminate us on all things honey-related (she did in fact write an entire book on the subject - The Honey Companion!), and we'll pair several sweet, viscous varieties with cheeses for a just-perfect match. We’ll enjoy at least five cheeses and honeys alongside their honey-infused fermented friends while we travel from region to region, taste by taste, to understand terroir, a bit of chemistry and a whole lot of simple, wondrous, animal and insect productions. Honeys, Cheeses and Wines are all included in the price of your ticket. Hooray!

Buy Tickets Here