New York state has long been known for its strong dairy industry, but did you know it was once the leading producer of cheese in the United States? From artisan cheese handcrafted on small farms to the mechanized processing of cheese in large factories, this presentation will examine the growth and decline of one of our state’s most dynamic products. 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.