Join us at The Barnyard on August 15 for a behind-the-scenes look into our selection process with our own Chief Educator, Juhl. She is bringing with her samples of cheeses hand-selected at the sources to bring you into the caves during a buying trip, to show which the reasoning and principles used to select batches that make it to the US and those that get left behind.

Selection so often is thought about picking batches that taste good and finding homes for ones that don't.  That is part of it, especially at an inflection point of a cheese recipe's life.  But is there value in selection or different ways of doing it when a cheese is consistently really good?  How do you ask a sixth-generation affineur to look at their cheese differently?  How does the process of grading cheese evolve over time?  As an importer, Essex St.Cheese works with best-in-class Fromageries Marcel Petite, Queseria 1605, and G. Cravero 1855 - and our selection process with each of them is different.

Your $20 ticket includes 3 cheeses across 8 profiles with Comté fondue to follow. Buy yours here.