Since the 1980s, Americans have enjoyed a renaissance of fermented foods from beer and cheese to extraordinary charcuterie and salumi. Today, world-class American pasteurized and raw milk cheeses and craft beers identify a diverse, rich landscape of aroma, tastes, and textures.
Join us for a conversation about New England’s revival of fermented foods with a curated tasting of some of the region’s best artisan cheeses and craft beers!
When: Thursday, June 14
Time: 5:30-7:30 p.m.
Instructor: Jeff Roberts
Cost: $45 Member; $60 Non-member