Home | Cooking With Chefs | 2007 Courses

VERMONT CHEESE WEEKEND: Vermont Cheeses - A Cook and See Field Trip Cooking Weekend

Instructor: Judy Bunde
Date: October 19-20
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

This is a special weekend indeed! There are a surprising number of cheese makers here in Vermont producing award winning cheeses from cow, goat, and sheep’s milk. We will visit two of them and see them work at their craft. Then we will go to the kitchen and use the cheeses we purchase in all our recipes.

Our selections will find their way into appetizers, salad, and a glorious cheese soufflé! We’ll also try our hand at gougeres, biscuits, and scone- all with genuine fresh Vermont cheese.

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries