Join us at the Provisions International warehouse for an engaging discussion exploring one of the most talked-about topics in artisan cheese: raw milk.
Featuring Tom Perry, Cheese Sales Manager at Shelburne Farms, and Rachel Juhl, CSO & Educator at Essex Street Cheese, this lively discussion will explore the history, traditions, regulations, and flavor philosophies behind raw-milk cheesemaking. Together, they’ll examine how milk, place, and process shape the cheeses we love—and why the conversation around raw milk remains as relevant as ever.
Throughout the event, we’ll taste and compare a curated lineup of exceptional cheeses, including Essex Comté, Mandala, and Gaditano, a remarkable new addition to our portfolio. Gaditano offers a fascinating point of comparison, coming from a region where cheesemaking has largely moved away from raw-milk production, providing a unique opportunity to discuss how changing practices influence flavor, character, and identity.
Tom will also lead a tasting of Shelburne Farms’ 6-Month and 2-Year Farmhouse Cheddars, sharing how aging transforms flavor, texture, and complexity while offering insight into the farm’s cheesemaking philosophy and commitment to producing exceptional raw-milk cheeses.
Whether you’re a cheesemonger, retailer, chef, or simply passionate about great cheese, you’ll leave with new insights, lively conversation, and plenty of delicious samples.
Thursday, July 23rd
Provisions International Warehouse
36 Plaza Heights Road, West Lebanon, NH