Please join us the morning of August 3rd in the fourth annual 2019 Cheeseletes 5k and every step you take helps a great cause, with all proceeds going to the Southern Cheese Guild and the American Cheese Education Foundation. We welcome runners, walkers, skippers and strollers! There will be costumes, prizes, smiles, and high-fives. This fun event will include prizes for the Biggest Donation Rainmaker, Best Team Spirit, and Best Kaastume, as well as our Top Three finishers. Early birds get a $15 discount and past-runners get $20 discount. Even if you won't be attending the ACS conference, you can still register for the 5k or even support the efforts of a cheese runner by donating. The Cheeseletes 5k is a fun event with lots of laughs and camaraderie, it is not to be missed!
You sell cheese, make cheese or simply love cheese AND you live anywhere in the Southeastern U.S. Great! You are invited to the annual (in person) meeting of the Southern Cheese Guild. We are an older organization that is being brought back to life so come with your ideas and a readyness to lend a hand. Meeting will take place in a public lounge area during ACS 2019 in Richmond, VA.
To RSVP, please contact us through the contact link above or by emailing: southern cheeses @ gmail . com
Field-to-Fork Day Camp for Kids
Focusing on future farmers with a four day Summer intensive
Monday, June 10, 2019 through Thursday, June 13, 2019
9:00 am - 2:00 pm
$450 per session
The main objective of this camp will be to provide local kids with a holistic picture of farm life in Virginia. This four day session will be offered to a group of 8-12 year old campers, and through a hands-on curriculum focusing on animal care, cheesemaking, and the culinary arts, will strive to provide a truly field-to-fork experience.
Gail Hobbs-Page and Eliza Leineweber Lathrop have developed an on-farm curriculum with emphasis on food as it relates to sustainability, science, and nature. Through guided activities such as animal care, cheesemaking, vegetable harvesting, foraging, and cooking with ingredients from the farm, the objective will be to teach campers invaluable skills while also encouraging mindfulness and giving each person a sense of their role in the local food system.
Snacks & lunch will be provided each day. Transportation will need to be arranged by each parent.
The Cheese Makers’ Resource Conference is an annual 2-day event for cheese artisans of all skill levels. The conference has a variety of activities, including workshops, one-on-one sessions, opportunities to taste cheese, and an Evening of Cheese event. Over 100 cheese professionals from across the country attend this conference. Come to meet other cheese makers, sharpen your skills, and taste lots of great cheese!
The Cheese Makers' Resource Conference is sponsored by Agri-Service LLC, of Hagerstown, Maryland. Agri-Service manufactures the Dairy Heritage line of milk processing equipment, designed especially for small to medium-size processing plants. Agri-Service also provides a full line of new, used, and rebuilt equipment solutions.
More info here: http://www.dairyheritage.com/cheesemakers-conference.php
Gail Hobbs-Page, owner and cheesemaker of Caromont Farm invites you into her kitchen to learn the essentials of artisan cheesemaking at home. This hands-on class will introduce students to Cheesemaking 101 and will conclude with a shared, cheese-centric bite around the farm table.
DINNER AT THE GOAT LADY DAIRY
Each spring and fall GLD offers unique monthly “Dinner at the Dairy”. Your evening begins with hors d’oeuvres on the porch as guests arrive between 5:30 – 6:00. A tour of the farm begins at 6 PM with dinner to follow around 6:45. The evening concludes around 9:30 PM.
Guests enjoy a five course meal featuring cheese, herbs, vegetables and meats grown and made right here on our farm or other local farms. The evening is concluded with coffee or tea and our famous Chocolate Goat Cheese Truffles. Each course is set ahead of time based upon what is fresh and best that week.
The meals are served in the rustic atmosphere of a unique dairy barn constructed with pine, oak, poplar and cedar harvested off the farm. Its design is passive solar and post and beam construction finished with reclaimed 100-year-old barn oak.