It’s difficult to taste your way through New York State’s vast array of artisan cheeses in one evening, but we’ll do our best by sampling five of the region’s most outstanding cheeses, rich in diversity, style and taste. Long known for its strong dairy industry, New York was once the leading producer of cheese in the country. Over the last 25 years, a "domestic small-batch cheese renaissance" has taken place and New York is coming back! We’ll take a look at the growth and decline of one of our state’s most dynamic products, and where the art of cheesemaking stands today. Save room for cheese!About the teacher:
Ann Duckett, proprietor, Little Bleu Catering & Events
, devotes her time to educating and helping others find their cheese bliss through classes, presentations, special events and cheese catering. As such, she shares the story of the life of cheese, touching on points from cheesemaking basics to the art of pairing and plating. Ann is a graduate of the Vermont Institute for Artisan Cheese at the University of Vermont, and has earned the Level II Award in Wine & Spirits from the Wine and Spirit Educational Trust.